ultra-pasteurized vegetable oil cream "Ducatto" 103 the weight ratio of fat 20% [LLC "Alexandria"]
(dry 45.5

Recommendation: можно использовать

Composition: Drinking water, untemperable cocoa butter substitute of lauric type (refined deodorized vegetable oil in natural and modified form, emulsifier soy lecithin), sugar, stabilizers (2-substituted sodium ortho-phosphate, milk protein, 2-substituted sodium citrate, hydroxypropyl methylcellulose), emulsifiers (esters of glycerol and lactic and fatty acids, esters of glycerol and diacetyltartaric and fatty acids, polyoxyethylene (20) sorbitan monostearate, Tween 60, polyglycerol fatty acid esters, sodium stearoyl-2-lactylate, soy lecithin, microcrystalline cellulose), water-retaining agent (sorbitol), salt, flavoring "Cream".

Characteristics/description of raw materials: Homogeneous emulsion. The color should be uniform, from white to light cream.

Application area: - used in the manufacture and decoration of cream products: cakes, rolls, pastries, to fill the cavity of the custard semi-finished product;
-preparation of desserts, ice cream, chocolate ganache and toppings;
- in the manufacture of frozen cream products with subsequent defrosting;
- for assembly of cakes and pastries on mechanized lines with continuous supply of cream.

Preparation of raw: Before whipping, the cream with vegetable oils is cooled for 12 hours to a temperature of 3‒5 ℃.

Functional properties/benefits: Technological properties and advantages:
- plastic, delicate cream with a pleasant creamy ice-cream taste, suitable for both manufacturing and finishing cream products and desserts;
-whipped chilled (preferably at a temperature of +2C to +4C) to the desired consistency;
-increases in volume by 4-4.5 times;
- cream products using this cream can be subjected to shock freezing. After defrosting, the cream on the surface completely retains its properties;
- the cream goes well with additional additives: it can be whipped with sugar, powder up to 50%, sugar syrup (50-70% consistency) - up to 20%, with water up to 10%. With boiled condensed milk, fruit filling up to 100%, with fermented milk products up to 30% (sour cream, yogurt, cottage cheese), with funds, custards (according to the recommended recipe), etc .;
- the cream is resistant to spreading on the surface of the finished product, does not liquefy during storage;
- stabilizes on the surface of cream products

Technological recommendations: Whipping and use recommendations:
Important:
! creams with syrups from 30 to 70% (50% concentration) are recommended for making and finishing cakes.
! cream with syrups in excess of 70 to 90% (50% concentration) is recommended to be used for interlayer and coating the side surface of cakes.

Before whipping, cool the cream on vegetable oils “Ducatto” 102 to 2‒6 ℃, beat at first at a slow speed until a creamy consistency, if whisk with syrups, add them at this stage, then add speed and beat until the desired consistency.
If we beat with sugar or powdered sugar, add them to the cream immediately and beat on a slow speed until the sugar is completely dissolved, and then add speed and beat until tender.
Cream with the addition of boiled condensed milk can be prepared in two ways:
1) soften the boiled milk with a mixer, add liquid cream in a 1: 1 ratio (the maximum recommended addition of boiled milk) and beat until the desired consistency.
2) whip the cream until the desired stable consistency and add softened condensed milk, mix the cream with a whisk until smooth.
In the preparation of cream with the addition of cottage cheese or sour cream, it is recommended to pre-beat the sour cream, soft cheeses or cottage cheese with the addition of sugar or powder until they are completely dissolved and then add liquid vegetable cream, continue whipping until the desired consistency (sour cream, cottage cheese, soft cheeses, we recommend adding up to 50% with any content of milk fat, the fatter the sour cream, the smaller the volume of the cream)
It is recommended to prepare creams with the addition of fruit fillings and fillers as follows: beat the chilled Ducatto cream until half cooked, add the mixed, softened fruit filling, beat until tender.
The finished cream has a dense, firm and elastic structure with a minimum of large air pores. In case of over-whipping the cream (high hardness), add the liquid cream and beat until the required consistency. Correctly whipped cream has a glossy surface, and when used gives a clear pattern with an even smooth edge. The dullness of the cream and the vague pattern indicate that the cream is not shaken. A loose pattern with torn edges indicates that the cream is over-fluffed.
We recommend using the whipped cream for 30 - 40 minutes. If the whipped cream is not used during this period of time, it must be stored in a closed container at a temperature of +5 ℃ until further use.

Shelf life, storage and transportation conditions: Storage conditions: store at a temperature of 0 ℃ to 1‒0 ℃ and relative humidity not higher than 80%. Shelf life 9 months.
After opening the package, store at a temperature of 2 to 8℃ for not more than 5 days.

Packaging: Packing: "Bag in box" aseptic bag, net weight: 10 kg, two bags in a box.