INSTANT CREAME – BRULEE,VANILLA MOUSSE, CACAO

Brulee Flan

A dry mixture for preparing a cream brulee flan

Recipe:

Liquid Cream – 30-35% – 520 gr.
Fresh Milk – 3 – 3,6% – 330 gr.
Mix Brulee Flan – 150 gr.

Finished product: 1000 gr.

Ingredients: crystalline sugar, scent broulee, modified starch, natural flavors. The cream and milk are heated up to 80 degrees and added to the dry blend of Brulee Flan with the instant mix. Pour in suitable shapes and place in a refrigerator.

Vanilla Mousse

Dry mix for making Vanilla Mousse cream

Recipe:

Water – 600 ml.
Vanilla Mousse – 300 gr.
Sugar – 100 gr.

Finished product: 1000 gr.

Ingredients: sugar, natural vanilla, modified starch, whey, vanilla flavor, vegetable oil. Vanilla Mousse is added to the water at a slow speed, then stirred at a rapid speed until a creamy mixture is made.

Cocoa Flan

Dry Cocoa Flavor Cream

Recipe:

Liquid Cream – 30-35% – 520 gr.
Fresh Milk – 3 – 3,6% – 330 gr.
Mix Cocoa Flan – 150 gr.

Finished product: 1000 gr.

Ingredients: crystal sugar, natural cocoa powder 12%, modified starch, natural flavors, salt. The cream and milk must be heated to 80 degrees and the Cocoa Flan dry mix added to the mixture without mixing. Pour in suitable shapes and place in a refrigerator.