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Confectionery creams
Fat creams’ versatility and a wide range of flavours gives professionals extensive possibilities of their applications in the production process.
They can be used directly for layering pastry products, as well as for preparing fillings and filling any confectionery masterpieces after baking. They perfectly combine with cream or mascarpone. Creams with chocolate, milk, toffee, walnut or coconut flavours are a sensational complement to any confectionery product.
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Category
Confectionery creams
Sector
Confectioneries
Confectionery industry
Brand
Terravita
Application
After baking
For cold filling after baking
Cream masses
As an addition to cream or mascarpone-based masses and creams for sandwiching cakes, pies and roulades
Decorating desserts
For the decoration of ice cream and desserts
Layering
For the filling and layering of pastries, waffles, macarons, etc.
Mousses and ganache
As an ingredient in mousses and ganache for filling and layering confectionery products
Pralines
For shaping pralines, bars and tablets with fillings and chocolate figures
Filling after baking (cold)
For the post-bake filling of finished pastry and bakery products
Benefits
No gluten (in the composition)
Suitable for vegans
Packaging
Box
Consistency at room temperature
Hard
Semi-solid
Shelf life
10 mth
12 mth
8 mth
Fat content
min. 28%
min. 29%
min. 30%
min. 32%
min. 33%
min. 34%
Liquefaction
40-45°C
Storage
12-18°C
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