Shanta cream

Shanti cream

Structure: Sugar, the hydrogenated vegetable oil, maltodextrin, emulsifier (E471, E472) of sodium caseinate, the stabilizer (dipotasium E340 phosphate).

Advantages: Provides remarkable taste of your dessert. Reaches uniform and compact structure. Provides convenient use quality of a stuffing, ornament or alignment of a surface. Does not lose volume after beating. It can be used with various fragrances, fruit, fruit concentrates and other creams. It is very steady against water, does not dry up, does not burst and does not turn yellow.

Way of preparation: 1 kg. ready mix to dilute from 1,5-2 l. cold water or milk (5-7C) and to shake up the mixer at a high speed a current of 3-5 minutes. It is not necessary to shake up shanta Cream during the long time. Before application Cream of a shanta should be placed in the refrigerator for 10 minutes.

Place of application: It is used as a stuffing, decoration of various creams, ice cream, cakes, pastries and various cocktails.

Storage conditions: Mix has to be stored in the pure, aired rooms with relative humidity of air no more than 75%, at a temperature from 40C to 200C. Period of storage 1 year.