Instant bakery cream mix

Preparation

1. Pre blend dry ingredients
2. Add 350 to 400g bakery mix to 1 litre water depending on targeted firmness
3. Mix 3 to 4 minutes a planetary mixer with a whisk attachment at a high speed
4. The cream reaches its final consistency after a resting time of 1 hour.

Ingredients

Sugar, Modified Potato Starch, Whole Milk Powder, Skimmed Milk Powder, Gelling Agent: Sodium Alginate, Thickeners: Calcium Sulphate, Disodium Diphosphate, Tetrasodium Diphosphate, Colour: Beta Carotene, Vanilla Flavour

Supplier information

Sodium Alginate System - Protanal^® BK 6166 from DuPont

Customers are advised to satisfy themselves regarding the use, labelling and suitability of Ingredion’s products in their final products. In particular, food additives (for example, sweeteners) should be used in accordance with the relevant local Regulations.