Coconut flavoured Classic Cream
Coconut flavoured Classic Cream
Coconut flavour and a light milky colour
Form: solid/hard
Fatty creams with many applications. Directly for the layering of pastry products and the preparation of fillings of confectionery products in combination with cream or mascarpone. For filling after baking.
Technical description
Benefits
Gluten-free
Application
Cream masses
Decorating desserts
Layering
Mousses and ganache
Pralines
Filling after baking (cold)
Thanks to their composition and sensory qualities, Terravita confectionery creams are used in many categories of confectionery products, giving them a distinctive taste, aroma and colour. They are available in two categories: Classic and Premium, differing in recipe and properties.
Classic confectionery creams are a range of universal flavours and colours, combining notes of milk, toffee, coconut, nut and chocolate, and are an indispensable element in every confectioner’s workshop:
- Directly for spreading and layering on waffles, sandwich biscuits, cakes,
- As an accompaniment to sweet dishes such as pancakes, waffles.
- For cold filling of finished bakery and pastry products – doughnuts, sweet rolls, croissants or muffins.
- Additive for whipped cream or mascarpone based masses and creams used for layering and decorating light sponge cakes, roulades or cakes.
- As an ingredient in ganache and confectionery fillings, e.g. for pralines.
Directions for use
- At room temperature, Terravita confectionery creams, depending on their type and composition, have a consistency ranging from firm to semi-solid to spreadable.
- Depending on the application, their consistency can be modified (liquefied) by slight heating.
- The creams used for spreading and sandwiching wafers or biscuits can be dispensed unchanged directly from the packaging.
- Other applications – as an additive to fillings and creams – require gentle liquefaction at 40-45°C.
- Liquefaction on an industrial scale should be carried out in isothermal water-jacketed tanks equipped with a stirrer, and on a water bath on an artisanal scale.
Storage and shelf life
Shelf life in intact factory sealed packaging at 12-18°C, 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.
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