Filling for Petit Fours. Stir the product with a beater to get the truffle light and suitable for piping.
Coating and piping etc:
Heat up the product to get the right consistency. The temperature should not exceed +45°C.
Cool and dry conditions, max 15 °C max 65% relative humidity
1 Year days
Pail
Milk, Soya
1. Whisk Group 1 till fluffy on fast speed for 6 minutes.
2. Add melted Bakels Margarine P and mix gently till even.
Refer to recipe
Partially Hydrogenated Vegetable Fat, Vegetable Oil, -, Cocoa Powder, Skim Milk Powder, Emulsifier (322 - soy), Vanillin
1. Whisk Group 1 till fluffy on fast speed for 6 minutes.
2. Add melted Bakels Margarine P and mix gently till even.
Refer to recipe
Partially Hydrogenated Vegetable Fat, Vegetable Oil, -, Cocoa Powder, Skim Milk Powder, Emulsifier (322 - soy), Vanillin
Cakes, Muffins & Sponge Products, Filling, Icing & Topping, Other Products
Bakery, Cakes, Muffins & Sponge Products, Colouring & Flavouring, Filling, Icing & Topping, Other Products
