Formato
7kg
Antifreeze for ice cream.
Substitute a percentage of sucrose according to the desired application (for example, 25-30% in pastries or 30-50% in ice cream). Incorporate directly into the mixture, ensuring a uniform distribution. In ice cream, use to improve texture and increase PAC; in creams, ganaches and pastries, to preserve moisture and prolong freshness. Suitable to replace honey in nougats and candies.
Cremsucre Paste, with 80° Brix, combines fructose, dextrose and sucrose in a creamy texture, offering unique properties. It is a powerful humectant that preserves the freshness of pastries and ganaches, as well as an effective antifreeze in ice creams and sorbets, increasing PAC and improving texture. Its versatility makes it an ideal solution for whipped doughs, creams, candies, truffles, marzipan and more.
Cremsucre in paste is ideal for ice cream, sorbets, pastries, sponge cakes, truffles, ganaches, candies, marzipan, nougat and toffee. Its ability to maintain moisture and improve texture makes it indispensable in preparations where freshness and sweetness control are essential.
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