Cream & Glaze - Molino Merano

Mandelglasur 5kg

weight: 5kg

Fine mixture for typical almond glaze for baked goods such as as the typical Italian Easter Dove "la Colomba". Just add albumin. Gives your baked goods a very special flavour.

5kg

Crema Maestro - hot preparation method

Optimally balanced starch mixture for a hot-stirred patisserie cream with a pleasant creamy consistency. Milk, sugar and egg are added individually.Application amount: 12-18% to the amount of milk.

10kg

Crema Voilà - cold preparation method

Simply mix the mixture with cold water or milk and voilà - the fine pastry cream is ready. Application amount: 35-45% to the amount of milk or water.

10kg

Mandorglassa

weight: 10kg

Fine mixture for typical almond glaze for baked goods such as as the typical Italian Easter Dove "la Colomba". Just add albumin. Gives your baked goods a very special flavour.

10kg

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