Arkabak confectionary cream stabilizer has a special formula for use
In types of vegetable confectionary cream (minarin) and cream with milk fat (animal cream).
Stabilizer can reduce fat in addition to adjusting the components of cream (vegetable oil, CBS, dry milk, maltodextrin, vanilla).
For more information about this category of products, refer to the articles section.
Product features:
It creates a suitable texture in creams with 22% fat (of course, powdered milk should be adjusted within the range of 7% and CBS limit up to 3% maximum)
Increasing the desirability of mouthfeel
Melting point adjusted for proper stability at ambient temperature
Creating very suitable aeration in pastry cream (Overrun)
Reducing calorie intake due to the consumption of cream in the diet
Making the cream suitable for use in all kinds of desserts due to the lightness of this type of cream
Compounds :
Hydrocolloids and modified proteins
The best storage time and conditions:
12 months in a dry and cool place
packing :
10 and 20 kg