Stabilizer for mousse

Special for semifreddo, mousse, whipped cream and custard


dextrose, sugar, thickener modified starch, skimmed powdered  milk, milk proteins.

Use mode

110 g per each kg of finished product. Use: mignon with custard and cream, fruit mignon. Cakes with creams: cream, egg-flip and custard. Special for mousse. Keeps cream smooth and compact.

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