Crema Tropicana

Crema Tropicana

Powdered mix for making hot pastry cream.

Technical Description

Mix to make smooth and shiny freeze-stable pastry cream. Basic recipe: dissolve 300-500grs. of sugar in 1l. of water and heat to boiling. Separately, dissolve 150-200grs. of the cream in 300ml. of water then add to the boiling dough until getting the desired consistency.

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Shelf Life

12 months

Available formats

h

Formato: 15kg. Sac

Professional advantages

  • Smooth texture.
  • Easily spread.

Applications

Ice Cream Applications

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