Product information "Krem Santi Mix - 1 Kg - BlueBead"
- 1 kg pack
- Premium quality
Ingredients:
Sugar, hydrogenated vegetable oil (palm), glucose syrup, emulsifiers: (E471-vegetable, E472a-vegetable), Sodium casein, Flavour enhancer (E401), stabiliser: (E340ii), vanilla flavour.
Sure, here is the nutrition table with the provided data:
| Nutritional value |
Quantity per 100g |
| Calorific value |
2270 KJ / 540 kcal |
| Fat |
29.2g |
| hereof: saturated fatty acids |
0g |
| carbohydrates |
66.7g |
| of which sugar |
49.2g |
| protein |
2.6g |
| Salt |
0.2g |
Allergen labelling:
Contains milk and milk products.
Store in a cool, dry place.
Contains no Components of Pig and Alcohol.
Recipe:
Basic mixture for a cream
400g powder
600ml cold (chilled) milk or cream*
For a firmer cream, please only use 500ml of cold milk.
Directions:
Mix everything together briefly and then beat with a hand mixer on the highest setting for 3-5 minutes.
Fill the cake and refrigerate.
To cover the cake with fondant, the cake should be chilled for at least 5-6 hours
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Basic mixture for a chocolate mascarpone cream
(not suitable for fondant!)
400g powder
600ml cold (chilled) milk or cream*
50g baking cocoa powder
200g mascarpone
Directions:
Briefly mix the powder, cold milk and baking cocoa powder together and then beat with a hand mixer on the highest setting for 2-3 minutes. Then briefly stir in the mascarpone
Fill the cake and refrigerate.
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Basic mixture for a quark cream
(not suitable for fondant!)
400g powder
550ml cold milk*
300g curd
some lemon juice
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Cutting sheet 60x40
(not suitable for fondant!)
1200g powder
3600ml cold milk 1.5%*
900g curd
some lemon juice
Directions:
Briefly mix the powder and the cold milk together and then beat with a hand mixer on the highest setting for 2-3 minutes. Then briefly stir in the quark
Fill the cake and refrigerate.
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Basic mixture for a sour cream cream
(not suitable for fondant!)
400g powder
600ml cold milk or cream*
400g sour cream
Directions:
Briefly mix the powder and the cold milk together and then beat with a hand mixer on the highest setting for 2-3 minutes. Then briefly stir in the sour cream
Fill the cake and refrigerate.
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Basic mixture for a chocolate cream
400g powder
600ml cold milk or cream*
1 bar of dark chocolate
1 bar of milk chocolate
or 2 bars of white chocolate
Directions:
Briefly mix the powder and the cold milk together and then beat with a hand mixer on the highest setting for 2-3 minutes. Dissolve the chocolate over a water bath and allow to cool. At the end of the beating time, stir in the liquid but cooled chocolate.
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Basic mixture for a fruit cream
400g powder
300ml cold milk or cream*
200ml fruit puree
If necessary, add sugar depending on the type of fruit and taste.
Directions:
Mix all ingredients together and then beat with a hand mixer on the highest setting for 3-5 minutes.
*Cold means that it has been in the fridge for at least 30 minutes.
