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Marimbo Crema Pastelera Pastry Patisserie Cream Premix Wholesale Bag, 5 kg / 11 lb
Traditional Recipe : The product obtained meets the main characteristics of the one obtained by applying the traditional recipe, (milk, yolks, sugar, vanilla essence and cornstarch) the same color and fundamentally the same flavor with the vanilla milk profile. Ideal Texture : To dose the sleeve and surpasses all the competition in the oven, where it maintains the shape with which it was applied without losing the consistency. Preparation : Add the water according to the indicated proportion, beat for about 30 seconds to 1 minute with an electric whisk, at that time it is ready to use
$65.46 (€60.58)
5 kg ($13.09 (€12.12) per kg)
Available
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Marimbo Merengue Professional Premix to Prepare Pastry Meringue Wholesale Bag, 5 kg / 11 lb
French Meringue : The white of the egg must be separated and added sugar and water whisking it, then cook it in the oven. Italian Meringue : A syrup (water and sugar) is made at 118º C to pour it in the form of a thin thread over the whites beaten at point snow. Swiss Meringue : Mix the ingredients (egg white, sugar and water in a double boiler and whisk. Preparation : With the premix all three types can be achieved and cold, only by adding water in the indicated proportion and whisking (approx. 6 min) you will get a consistent smoothie. TIP : Cook (in a very low oven, 110º C for about 50 min, depending on the oven) to make traditional meringues, meringues, meringue plates for cakes or pavlovas. TIP : Decorate cakes: it maintains its consistency without falling and is suitable to keep in an ice cream maker. It can also be gratinated. Alfajores Bath : For which the amount of water must be increased to the desired consistency and then cook at 110º C until it becomes consistency.
$66.46 (€61.51)
5 kg ($13.29 (€12.30) per kg)
Available
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