COORDONATE GPS: 46º 32'38,7" N şi  24º 37'00,6"E

contact

S.C. MILKPACT S.R.L.

547365 Livezeni, Str. Lunga Nr. 35, MS, Romania
Program: Monday-Friday 8-16:00

Tel.: +4 0265-268 274, +4 0265 267 384

Tel/Fax: +4 0265-268 408

Mobil: +4 0746 253 499 - sales and distribution

+4 0742 147 852 - sales manager

+4 0746 253 474 - office

office@milkpact.ro

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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.

 

Assortment

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.

CLASSICAL Creams

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.

1. Cocoa cream

High quality cocoa cream for confectionery and pastry-bakery products. Attractive brown color and pleasant cocoa flavor. Working temperature: 20-24 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of cakes, cakes, croissants and donuts.

2. Cocoa cream for fasting

Quality cocoa cream for fast food products. Does not contain animal raw materials. Attractive brown color and pleasant cocoa flavor. Working temperature: 20-24 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of cakes, croissants and donuts during the post.

3. Cocoa and peanut cream

Cocoa cream with added peanuts for confectionery and pastry-bakery products. Attractive brown color and pleasant taste of cocoa and peanuts. Working temperature: 20-24 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of cakes, croissants and donuts.

4. Cocoa cream and sunflower and peanuts

Cocoa cream with added peanuts for confectionery and pastry-bakery products. For greater fluidity, it has added rape or sunflower oil. Attractive brown color and pleasant cocoa flavor. Working temperature: 20-24 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of donuts, croissants and donuts.

PREMIUM range

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.

1. Premium cocoa cream

High-quality cocoa cream for confectionery and pastry-bakery products. Attractive brown color and pleasant cocoa flavor. Working temperature: 20-24 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of cakes, croissants and donuts.

2. Premium cocoa and peanut cream

Cocoa cream with added high quality peanuts for confectionery and pastry-bakery products. Attractive brown-light brown color and pleasant taste of cocoa and peanuts. Working temperature: 20-24 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of cakes, croissants and donuts.

3. Premium white cream

High-quality white cream for confectionery and pastry-bakery products. White color and pleasant taste of milk and vanilla. Working temperature: 20-24 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of cakes, croissants and donuts.

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.

1. Premium cocoa cream - hot glazing

High quality cocoa cream for confectionery and pastry-bakery products. Attractive brown color and pleasant cocoa flavor. Working temperature: 20-24 °C. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of cakes, croissants and donuts.

2. Premium cocoa cream and milk - hot glazing

Cocoa and milk cream for confectionery and pastry-bakery products. Attractive brown-light brown color and pleasant taste of cocoa and milk. The physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of cakes, croissants and donuts.

3. Premium white cream - hot glazing

White cream for confectionery and pastry-bakery products. Attractive white or yellowish-white color and pleasant taste of milk and vanilla. Physical-chemical properties are suitable for automatic or manual processing. The product is recommended for the production of cakes, croissants and donuts.

The following table contains the standard types of creams currently produced:

Group/Category

CLASIC Cream

 

 

 

PREMIUM Cream

 

PREMIUM hot

glazing cream

Product name

Classic Cocoa Cream

Classic Cocoa and Peanut Cream

Classic Cacao Post Cream

Classic Cream Cocoa Peanut and FS

Premium Cacao Cream

Premium Cacao and Peanut cream

Premium White Cream

Premium Cacao Cream

Premium Cocoa and Milk Cream

Premium White Cream

Code Pc

Pc CC

Pc CCAr

Pc CCP

Pc CCAr-f

Pc I5C

Pc PCAl

Pc I5A

Pc PC-gc

Pc PCL-gc

Pc PA-gc

Recommended use

For glazing tarts, cakes, donuts,

croissants, pancakes etc

​​​

For glazing tarts, cakes, donuts,

croissants, horns, pancakes, etc.

For hot glazing of cakes for the segment

with special qualitative claims

Buckets 12 kg

x

x

x

x

x

x

x

x

x

Buckets 6 kg

 x

 x

 x

 x