Whipped cream foam

Light cream foam for pastries, cakes and fruit salads – a traditional cream foam choice. Contains milk proteins and vegetable fats.

Prepared with milk thus can contribute to high protein intakes. Take it as you please, but cream foam always comes at the end!

Summary

Classic among whipped cream foams • Light whipped cream foam for cakes and fruit salads

Preparation / Ingredients

pour 125 ml of cold milk into a tall bowl. Add contents of package, mix well and continue to beat with electric mixer (at highest speed) until firm (2 – 3 minutes).
Whipped cream can be served as a delicious dessert or as a decoration for cakes, fruit salads, ice-cream, coffee, etc.

sugar, fully hydrogenated vegetable fat (palm and coconut), glucose syrup, modified starch, emulsifier (E 472a), milk proteins, stabiliser (potassium phosphates), flavouring.

Packaging

36 g.

Nutritional values

Energy

kcal / kJ

Source: Podravka d.d.

Per 100 g of product

Storage

keep in dry and cool place.

Storage life

12 months.

Meal types

Brunch Dinner Lunch

Flavors

Sweet

Product type

Dessert preparation Sweets

Additional characteristics

For vegetarians

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