Kenton Professional Cream Pâtissier 1 kg
Preparation
Pour 4,5 lt of cold milk into the cup. Add 1 kg of Kenton Pastry Creme Patisserie and whisk with a mixer for 1 minute at low speed and then for 1 more minute at high speed. Use the cream you prepared without waiting.
1 kg of Kenton Cream Patisserie Powder mix is whipped by 2,5 or 3 liters of cold water (+3/+10 °C) around 3 to 5 minutes. For right consistency rest 10 minutes. Then mix between 3-5 minutes. The obtained cream is used between cake layers by being turned into a parfait with 25% whipped cream.
Content
Powdered Sugar, Starch, Whey Powder (Milk Product), Skimmed Milk Powder, Thickener (Sodium Alginate), Stabilizer (Monocalcium Phosphate), Flavourings, Colour (Beta Carotene).
Energy – Nutrients
ENERGY & NUTRIENTS
Per 100 g (prepared with one pack)
Energy (kj)-(kcal)
425-100
Fat (g)
0,06
Saturated fat (g)
0
Carbohydrate (g)
24
Sugars (g)
24
Protein (g)
0,87
Salt (g)
0,13
