For partial or complete replacement of butter in the recipe of various semi-finished products (creams, fillings and layers of cakes, rolls and pastries, soufflé for cakes, pastries and sweets "Bird's Milk"), margarines for creams of the MTK "Ecocrem" brand are ideal. Once upon a time, butter cream was the norm. However, for economic reasons and because of the simpler processing of margarine, butter cream production has begun to give way to cream based on specialized products that replace butter. Another reason, of course, lies in the possibility of using a larger range of ingredients and additives when working with specialized margarine. And last but not least, the argument lies in the decline in demand for heavy creams. Specialized margarine for creams allows you to get semi-finished products with a more delicate and airy structure than products made with butter.
P.A. AROMATICS FLAVORS SRL
Italy
P.A. Aromatics has undertaken a substantial R&D program for sweets, as a result of which we are leaders when it comes to the following fields: Bakery:Vanilla, butter and citrus notes are only a few examples of our long list of flavours available in this field Ice creams and yoghurts
Request for a quoteACESO COSMETICS
Turkey
Anti-Blemish Cream 50ml is an effective skin care product that helps to reduce the appearance of spots on the skin with its special formula, moisturizes the skin and gives it a brighter appearance.
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Malta
As you may know, you can prepare a lot of different kinds of dishes using whipped cream chargers. There are a lot of different techniques that you can apply to use cream chargers. For example, you have dishes where hot foam is used but of course also cold, thick or you use the whipped cream chargers for marinating meat. The addition of foam can sometimes have several reasons, first of all, the recipe looks a lot more interesting. But besides this, it also gives the dish more structure and balances the different flavors. First of all, when you plan to leave the foam sousvide (vacuum), keep in mind the time and temperature and of course the different ingredients. Because with this technique you want to serve the foam hot you need to regulate the temperature. With certain sauces it is important that you do not exceed the maximum temperature, this can cause the foam to solidify or clump. You can prevent this by thickening the sauce a bit.
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