-
Instructions for use
Mix 1 kg of PATICREM with the addition of: 2.0/2.4 liters cold water and 200/400 g egg yolk in the cream cooker. We suggest adding the water to the powder gradually while stirring continuously. Cook until the temperature is between 90 and 95 °C. Then set cool the cream with discontinuous stirring. Once the temperature of + 4°C is reached, the cream is ready for use. Due to the high whole milk content of PATICREM, it is recommended to use perfectly clean stainless steel equipment and always store the cream in the refrigerator.
-
Allergens
Contains milk, may contain traces of cereals, sesame, mustard, lupine, soy, egg, peanuts and tree nuts.
-
Data sheet
Request the product technical data sheet
Download
Mix 1 kg of PATICREM with the addition of: 2.0/2.4 liters cold water and 200/400 g egg yolk in the cream cooker. We suggest adding the water to the powder gradually while stirring continuously. Cook until the temperature is between 90 and 95 °C. Then set cool the cream with discontinuous stirring. Once the temperature of + 4°C is reached, the cream is ready for use. Due to the high whole milk content of PATICREM, it is recommended to use perfectly clean stainless steel equipment and always store the cream in the refrigerator.
Contains milk, may contain traces of cereals, sesame, mustard, lupine, soy, egg, peanuts and tree nuts.