Creams for > confectioneries, pastry, bakeries and sweet industry
Creams for sweets are generally fatty cocoa creams or white creams, possibly with special additions or flavors and ready for use. Depending on the intended use, they can be spreadable creams, creams for injection, before or after baking, creams for cold / hot glazing, etc. Recipes have been designed to comply with the physical-chemical characteristics required by the area of use. In terms of composition, creams are made with different vegetable fats, cocoa powder, sugar, powdered milk, lecithin, and other raw materials that play a role in making special properties such as heat resistance, gloss, consistency, etc.
Creams can also be made with peanuts, or other similar ingredients, special flavors and white powders with powdered milk.
Area of applications
The creams are for croissants producers and chocolate croissants, donuts, etc., but they often find their usefulness also in various confectionery applications: confectionery and bakery laboratories, bakeries, wafers, cookies, biscuits, etc. They can also be used in many situations to replace chocolate creams, creams, and to fill hot or cold sweet products.
Spreadable creams are used at ambient temperature, being spreadable in the range of 20-24 ° C. As for a proper storage, a temperature of 14-18 ° C is recommended. Generally, before use, keep for 2-3 hours at ambient temperature.
For a number of applications, creams are mixed. The mixture is made from cream, butter or margarine mixed with cream at ambient temperature or heated, as the case may be.
Hot- creams are used to make cakes. These creams are heated in bain-marie or in the microwave oven at 35-45 ° C and when they reach the right flow, they are applied over the prepared cake, then cooled. The resulting glaze is glossy, tasty and can be cut without the undesirable cracking of the glaze.
Milkpact creams are packaged in plastic buckets at 6, 13 or 18 kg.
Recommended use mode
Creams can be used to make croissants and donuts filled with cream, or for various confectionery products that require a layer of cream. For the filling of croissants, Milkpact creams can be used both before baking and by injection after baking. In order to obtain an attractive and successful product it is recommended to use a quantity of cream about 25-30% of the weight of the product.
MILKPACT creams, produced under the generic brand "PATICREM", are produced in accordance with international food health regulations, complying with food safety legislation and HACCP requirements and have been designed to meet all our clients' requirements. With a wide assortment, the Milkpact creams have been designed by assimilating the principles that give a distinct quality to our products in this category, namely: exceptional flavor and aroma, completed by the selection of quality raw materials. The stable and durable behavior of creams during use, is due to the careful selection of raw materials, special vegetable oils, and to the rigorously controlled technological process.
Creams from this range are made according to industry recommendations with palm oil blended with rapeseed oil, sunflower or coconut oil, giving the end product the advantage of being usable in all manufacturing technologies. Ingredients were chosen on qualitative principles to achieve an optimal price / quality ratio so that the products made contain all the elements of an attractive and pleasant cream.
Creams from this range are made in accordance with industry-specific recommendations using a blend of carefully selected oils and ingredients. This gives the final product all the qualities and attractive features of a high-fit cream. These creams are usable on all specific manufacturing technologies and related product assortments.
PREMIUM range for hot glazing
Creams in this range are made using a mixture of oils and carefully selected ingredients. Thus, the product provides the properties necessary to be used in the "hot" glazing of finished products. These creams are usually used after they have been preheated to reach the proper fluidity, then applied over the prepared cake then it is cold. It results in a glossy, tasty glaze that can be cut without the undesirable cracking of the glaze.
The following table contains the standard types of creams currently produced: