Ingredients: Maize starch, flavor, salt, stabilizer, coloring matter carotene.
Applications: Used for the preparation of pastry cream.
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PA5326
Belcreme Hot-Process Pastry Cream Powder
Stabilizer for hot-process pastry cream.
33 lb. bag | 1 bag per case
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Specifications
Directions
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC). Keep airtight. 80-90 g. Hot-process pastry cream powder, 1000 g. milk, 80 g. egg yolks, 110 g. whole eggs, 250 g. sugar. Combine dry ingredients. Slowly add 100 g. of the milk. Add egg yolks and eggs. Boil remaining milk. Slowly add boiled milk to egg mixture. Return to heat and carefully cook to desired consistency.
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