NOE350
Powdered cold process mousse mix.
case
2.2 lb. Bag | 1 Bag per Case
Ingredients: Sugar, low fat cocoa, glucose syrup, palm fat, emulsifier acetic acid esters of mono-and diglycerides of fatty acids, lactose, milk protein, natural flavoring, quid: 24% low fat cocoa.
Applications: To produce tortes and cakes and for the production of mousse desserts. Requires between 4-6 minutes of whipping.
Storage Conditions: Dry and cool (68-72??F, 20-22??C) Powdered cold soluble fresh cream stabilizer for the production of freeze and cut-stable fresh cream tortes and fillings. Adding more liquid will result in a less stable finished product. Do not overwhip the heavy cream. Fold carefully into the fond. Refrigerate finished product for at least three hours. 1000g Dark Chocolate Mousse preparation; 1250g cold milk OR 625g cold milk and 625g heavy cream. Combine and whip for 5 minutes.
