VANINI CREAM
Compact and easy to melt cream, characterised by its high hazelnut content (22%). Exceptional organoleptic properties, distinguished by its subtle flavour of praline hazelnuts and the extremely clean sensation on the palate. Clear brown colour. Optimal heat resistance. Can be processed in the stand mixer to obtain a softer finish. Hydrogenated fat free.
Recommended temperature to use at: approx. 25/26°C in stand mixer, approx. 31°/35°C when glazing.
Applications: In chocolatier, to be used in a pure form for fillings or with added chocolate to give it more structure. Excellent with the addition of inclusions. In pastry, can be used for fillings, in pralines, for making cremini chocolates and is suitable for icing confectionery products. It can be flavoured with flavourings and special oily pastes. Can also be used in mixtures for baked products. In Gelato applications, it can be used as variegato.
Use at room temperature for whipping in a food mixer. In ice cream making, can be used for variegations.