combine products to fill min 90% of a '20 FCL

NON DAIRY CREAM

WCP T-100O Whipping Cream Powder can be used as a basis for fillings and toppings of any kind of cake. It has a sweet, milky, creamy taste, and a neutral, cream-like aroma.

Usage

  1. Mix 1 kg WCP T-100 with 1.75 litre cold water or cold milk 
  2. Whip for 6 minutes to obtain the required consistency.
  3. refrigerating whipped product for 15 min at 4°C.
NUTRITIONAL INFORMATION
Total fat (%) 6
Total carbohydrates (%) 3
Dietary fibre (%) 1
Sugars (%) 9
Protein (%) 1
MICROBIOLOGICAL DATA
Salmonella (per 25 g) negative
S. Aureus < 10/g
B.cereus < 10/g
Entereobacteriacea < 10/g
Yeast < 10/g
Mould < 10/g
  • Appearance: white powder.
  • Packaging: in 1 kg aluminium polyethylene bag or 10 kg bag
  • Shelf life: 18months unopened under good storage conditions 
  • Storage: 20-22°C under dry conditions. Avoid direct sunlight.
Ingredients: sugar, hydrogenated vegetable oil, maltodextrine, emulsifiers (E471, E472a, E472b), milk protein, stabilizers (E340ii)
Size Guide
size
x x y x z