Stabilizer for mousse

(NEUTRAL)
Special for semifreddo, mousse, whipped cream and custard

Ingredients

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.

Category: Raw materials for Pastry & Ice-cream Tag: Fugar

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Stabilizer for mousse