CRELINE

UHT whippable non dairy cream. Ready-to-use.
After whipping a cream Chantilly type is obtained.
Can be whipped with cream.
Used for fillings, decorations, bavarois, mousses, puddings, etc.
After whipped CRELINE is refrigeration and freeze stable.

PROCEDURE

Cool to ± 2 ºC / ± 6 ºC. Place the liquid in a mixer and whip at medium-high speed the necessary time to obtain a whipped cream.
CRELINE can be used natural, with added sugar, cream and milk or cold water (up to 30%).

SALES UNIT

Pack with 12 x 1 Lt.