Cream of cream (268, 285, 293, 294, 295 ...)

** Characteristics of the semi-finished product. ** Homogeneous fluffy mass of white, foamy structure.

Pre-chilled cream and sour cream are whipped in a whipping machine for 20-25 minutes, first at low speed, and then for 1 minute at high speed until a persistent fluffy mass is obtained. Refined powder, previously mixed with vanilla, is added to the whipped mass, and the mixture is gently mixed.

List of semi-finished products

Recipes

Type	Name	Availability
for a semi-finished product	basic recipe
for a semi-finished product	Recipe No. 2

training video how to set the recipe for a baked semi-finished product

training video how to calculate the recipe for the cake

training video how to calculate the recipe for gingerbread

Cream of cream (268, 285, 293, 294, 295 ...) included in recipes:

	№268 Creamy-fruit cake "Sponge cake" (sliced)	recipe number 1
	№284 Pastry "Boucher" glazed with white lipstick	recipe number 1
	№285 Pastry "Boucher" glazed with chocolate lipstick	recipe No. 285
	№295 Pastry "Sand tube" with nut mass	recipe number 1
	№308 Pastry "Basket" with cream of cream and jam	recipe number 1
	№309 Pastry "Korzinochka" with creamy cream and chocolate glaze	recipe number 1
	№335 Pastry "Tube" with creamy cream	recipe number 1
	№342 Pastry "Tube" with cream of cream, glazed with lipstick	recipe number 1
	№344 Pastry "Custard ring" glazed with lipstick	recipe number 1
	No. 293 Pastry "Sand tube" glazed with chocolate	recipe number 1
	No. 294 Pastry "Sand tube" glazed with lipstick	recipe number 1
	No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar	recipe number 1
	No. 345 Pastry "Shu" with creamy cream	recipe number 1

Cream of cream (268, 285, 293, 294, 295 ...)

Recipes

Cream of cream (268, 285, 293, 294, 295 ...) included in recipes:

Contained in handbooks: