Simple operation, easy whipping and a high whipping success rate. Holds its shape for 24 hours at 4 degrees Celsius, elegant as ever and still strong. Fine powder that is easy to bloom.
Key Features
- 0 trans fatty acids
- Healthy and nutritious
- Easy to whip
- Rich milk aroma, delicate taste
- Good stability — holds its shape for 24 hours at 4°C
- Simple operation, high whipping success rate
- Fine powder, easy to bloom
Specifications
| Branding | Langbo |
|---|---|
| Net content | 1kg x 10 packs/carton, 500g x 20 packs/carton |
| Packaging | Packaging, Carton |
| Applicable Scenarios | Household, Bakery |
| Scope of application | Cold Drinks, Pastry, Desserts, Bakery |
| Shelf life | 18 months (unopened) |
| Storage | Cool and dry place, avoid direct sunlight |
| Usage | Mix 100g whipping cream powder with 150ml water or milk (about 8°C); beat on slow speed for 1 minute then switch to high speed for 5-7 minutes until the cream is standing. |
| Ingredient | Glucose syrup, hydrogenated vegetable oil, white granulated sugar, food additives (emulsifiers (lactic acid fatty acid glycerides, sodium caseinate, mono- and diglycerol fatty acid esters, sodium stearoyl lactylate)), stabilizers (dipotassium hydrogen phosphate, sodium tripolyphosphate), thickeners (hydroxypropyl distarch phosphate, xanthan gum), anti-caking agent (silicon dioxide), food flavor |
Applications
Cream Cakes, Custard Bakery, Snow Pudding, Cream Tart