SB HOT CRÈME POWDER MIX
CODE - D13116A special premix formulated for preparing milk-based vanilla flavoured hot custard for us in bakery applications. Just add boiling milk to the premix and stir to ready the custard. ...Read More
- High concentrate enzyme blend.
- Versatile blend concentrate for various applications.
- Fast and convenient production.
- Bakes to a perfect golden-brown crust.
USAGE : Custard powder for preparation of Hot custard for bakery and confectionery applications.
DOSAGE : 100%
Available Pack Sizes :
1 KG BAG
Description
SwissBake® Hot custard mix is made for professional requirement of hot custard for using as a topping or filling in bakery and pastry products. This custard uses natural colour and is free from other chemicals and preservatives. It is economical to use, easy to prepare and has excellent yield (above 14 kg custard with 1 kg mix). This is a milk based and Egg Free product hence suitable for vegetarian applications also.
The custard is smooth in texture and has a rich and creamy mouth feel. It has an excellent balanced taste with a subtle vanilla flavor so that it can be used as a base for preparing many different types of coloured and flavoured custards. This is a perfect product for stand-along consumption or for use as topping or filling in bakery applications. Ideally recommended for commercial and industrial bakers where economic custard is required for use in bakery products.
The custard is smooth in texture and has a rich and creamy mouth feel. It has an excellent balanced taste with a subtle vanilla flavor so that it can be used as a base for preparing many different types of coloured and flavoured custards. This is a perfect product for stand-along consumption or for use as topping or filling in bakery applications. Ideally recommended for commercial and industrial bakers where economic custard is required for use in bakery products.
Key Ingredients
Edible starch, Natural food colour
Recipe
| Ingredients | Quantity (gm) | Quantity (%) |
| SB HOTE CRÈME-D13116 | 90 gm | 7.56% |
| SUGAR | 100 gm - 200 gm | 8.40% |
| MILK | 1000 gm | 84.03% |
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Method
Mix SB Hot Crème Powder with 100 gm milk at room temperature in a bowl, make a slurry of it.
In a saucepan, add 900 gm of milk and sugar and let it heat. Once the sugar and milk mixture reaches 90°C - 95°C(boiling stage). Add the prepared Hot Crème Mix slurry slowly into the heated milk mixture. While adding slurry into the hot milk mixture, make sure to keep it mixing vigorously. Once the mixture thickens slightly or reaches as desired thickness, remove the saucepan from heat and transfer cooked Crème to another bowl. Let it cool and cover with a lid or cling film.
In a saucepan, add 900 gm of milk and sugar and let it heat. Once the sugar and milk mixture reaches 90°C - 95°C(boiling stage). Add the prepared Hot Crème Mix slurry slowly into the heated milk mixture. While adding slurry into the hot milk mixture, make sure to keep it mixing vigorously. Once the mixture thickens slightly or reaches as desired thickness, remove the saucepan from heat and transfer cooked Crème to another bowl. Let it cool and cover with a lid or cling film.
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