PRODUCT DESCRIPTION

Pastry 1 Cold Process Pastry Cream Mix provides a convenient way to prepare smooth, creamy pastry cream without the cooking required for a traditional custard. Simply combine the mix with cold liquid, whip until smooth, and allow it to set before use. The straightforward preparation makes it easy to produce a consistent pastry filling while reducing the time and equipment needed for traditional pastry cream production.

Its versatile flavor profile makes Pastry 1 useful well beyond basic pastry fillings. Use the finished cream for éclairs, cream puffs, tarts, and other filled pastries, or incorporate it into chiboust, soufflé mixes, mousses, and other dessert preparations. The cream can also be customized with additional flavors such as chocolate, coffee, caramel, or liqueurs, giving pastry chefs the flexibility to create different fillings from one dependable base. The 33 lb format is especially well suited to bakeries, pastry shops, restaurants, and other professional operations where pastry cream is prepared regularly and in larger quantities. With its quick cold-process preparation and broad range of applications, Pastry 1 helps simplify production while keeping a reliable pastry staple within easy reach.

KEY FEATURES & BENEFITS

• Cold-Process Preparation: Create pastry cream by mixing with cold liquid, eliminating the need for cooking.
• Smooth & Consistent Results: Whips into a creamy pastry filling with a dependable texture and easy preparation.
• Versatile Pastry Base: Use on its own or as a foundation for chiboust, soufflé mixes, mousses, and other preparations.
• Easy to Flavor: Customize with coffee, caramel, chocolate, liqueurs, and other flavorings.
• Ideal for Pastry Fillings: Excellent for cream puffs, éclairs, tarts, and other filled pastries.

Ingredients: Sugar, Modified starch, non fat dry milk, dextrose, sweet cream powder, vegetable fat (non-hydrogenated palm and rapeseed oil) sodium alginate, tricalcium phosphate, natural vanilla flavor, beta carotene, salt.

Yield: 33 lb Belcreme Cold Process Bag will yield 450 (4oz portions).

Directions: 1000 g. Cold milk or water, or a combination in equal parts 400 g. Cold Process Pastry Cream Powder Add the liquid to the powder stirring carefully to avoid lumps. On a mixer using the whip attachment, whip for one minute on low speed and then five minutes on high speed. Allow to set for fifteen minutes before using.

Storage Conditions: Dry and cool (68-72 F, 20-22 C); once opened, store in an airtight container.

Product of USA.

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