Toffee flavoured Cream
Toffee flavoured Cream
A cream with a toffee flavour with a hint of fudge aroma in a honey-yellow colour.
Form: solid / soft.
Soft, ready-to-use confectionery creams. For filling, icing, for mousses and creamy masses. Wide assortment of flavours.
Technical description
Benefits
No gluten (in the composition)
Application
Cream masses
Decorating desserts
Layering
Filling after baking (cold)
Multi Cream confectionery creams are semi-finished confectionery products for a variety of applications:
- Directly for the spreading and layering of waffles, sandwich biscuits, macarons, cakes.
- As an addition to sweet dishes such as pancakes, waffles.
- For cold filling of finished bakery and pastry products such as doughnuts, sweet rolls, croissants or muffins.
- As an additive to whipped cream or mascarpone-based mousses and creams for layering and decorating light sponge cakes and roulades.
- As an ingredient in ganache and mousses.
Directions for use
- In the lower temperature range of storage, Multi Creams have a firm (semi-solid) consistency.
- At room temperature, these creams take on a spreadable (greasy) form.
- Slight heating (to approx. 32°C) can be applied to loosen the consistency.
- The creams used for spreading and sandwiching wafers and biscuits can be dispensed unchanged directly from the packaging.
- Other applications, as an additive to fillings and cream masses based on whipped cream or mascarpone, require gentle liquefaction at 40-45°C and subsequent cooling to 28-30°C before combining with the cream mass.
- Liquefaction on an artisanal scale should be done in a water bath, and on an industrial scale in isothermal water-jacketed tanks equipped with a stirrer.
Storage and shelf life
Shelf life in factory sealed packaging at 15-20°C and RH <75%: 10 months.
Practical notes
The (liquefied) cream combined with strongly cooled whipped cream (30-36% fat) should be at 28-30°C and dispensed in small portions to prevent the aerated cream mass from weighing down. The product can be optimally combined with cream in amounts of up to 25-35% – depending on the desired intensity of flavour and colour. Before layering or decorating cakes and pastries, the product should be thoroughly distributed in the cream until homogeneous.
