Cochool WHIPPING CREAM POWDER - 1kg

Cochool WHIPPING CREAM POWDER - 1kgBrand Cochool Net content: 1kg pack Province: Guangdong City: Guangzhou Shelf life: 18 months (unopened) Applicable scenes: Household, industrial production Packing specification: 1kg*10 Net content: 1kg Packaging specification1kg*10 carton Scenarios: Home use, bakery Ingredient: Glucose syrup,Hydrogenated vegetable oil,Sugar, Milk powder,Food additive(emulsifier (Lactic and fatty acid esters of glycerol E 472b)Mono and diglycerides of fatty

• Guide for application
  1、Using less water will help stabilize the cream.
  2、Cream powder and cold water should be whisked together before quick whipping
  3、Whip only the quantity you need. However, if you have left over, simply freeze until required.
  4、Do not coat the sides of your cake heavily. Keep it light.
  5、Assemble fresh fruit filled cakes close to consumption time.
  6、Avoid placing whipped cream decorated cake directly near a fan in warm weather.
  7、Whipped cream filled cakes should not be covered with fondant except if cake will be consumed within a few hours of assembly.
  8、Reduce liquid content if working in wet and humid weather condition.
  
  
• Scientific Formulation：
  Powder mixture to preparewhipped cream.
  
  
• Directions For User Recipe:
  - Whipped Cream Powder 1kg mix with Cold Water/Milk: 1500ml-2000ml
  - Mix with cold water or milk (10-12℃) at high speed for about 3-5 minutes.
  - For better results keep the whipped cream in fridge for 15 minutes before using.

• Storage Condition: Please keep in a cool and dry place.
  
  
• Product excellence:
  Nutritious and healthy, with 0 trans fatty acids;
  Scientific formula, only need cold water and cream powder to whip out delicious cream;
  Simple operation, easy whipping and high whipping success rate;
  Individual locking freshness, quantitative portable packaging, no need to weigh;
  Rich milk flavour, light texture, good mouth melting.
  
  
• A variety of serving methods, open up a new world of delicious：
  1.Cream Cake
  2.Cake Sandwich
  3.Pastry baking
  4.Milkshake
  5.Framing and modelling