Description
Ingredients: Sugar, Low-fat cocoa powder, Glucose syrup, Refined vegetable oil (fully hydrogenated and fractionated palm kernel), Emulsifiers (E471: Mono- and diglycerides of fatty acids, E472a: Acetic acid esters of mono- and diglycerides of fatty acids), Powdered milk substitute, Modified potato starch E1414, Caseinate, Thickener (sodium alginate E401), Stabilizer (E340ii: Dipotassium phosphate), Flavorings.
- Preparation Instructions (Step-by-Step):
- Mixing Ratio: Combine 1 kg chocolate cream powder with 2.5–3 liters of cold water (approx. 5°C) or cold milk (e.g., 10 kg powder to 25–30 liters liquid).
- Whipping: Mix in a commercial planetary mixer at high speed for 5–8 minutes until a smooth, homogeneous, firm-peaked cream is achieved.
- Chilling: Allow the prepared chocolate cream to rest in the refrigerator (+4°C) for 5–20 minutes prior to piping or spreading.
- Product Characteristics:
- Deep chocolate color and rich cocoa taste engineered for professional pastry applications.
- High foam stability suited for industrial cake decorating, piping, and dessert layering.
- Smooth, glossy finish with optimal workability through piping bags and automated depositors.
