Neutral Mousse
Ingredients
dextrose, sugar, bovine gelatin, skimmed milk powder, thickener modified starch, milk proteins.
Use mode
300 g of Neutral Mousse, 400 g of water/milk (about 40°C), 1 kg of fresh cream and flavouring paste in the recommended dosages. Dissolve the Neutral Mousse in water/milk at about 40°C and cool down. Place the cream with the mixture in the planetary mixer and whip. Incorporate the flavouring paste until obtaining homogeneous and creamy mixture. You can also use the indirect method by mixing the Neutral Mousse with water/milk at about 40°C and incorporating the semi-whipped cream.
Available in
Cod. 42113 - Bag by Kg. 3, carton of 6 bags
