Vegetable mix without added sugar, ideal for pastries and cakes. Thanks to its white colour, it is ideal for adding DYE, obtaining excellent results.
Its creamy and uniform texture allows a perfect smoothing and stability. It maintains its stability also at extreme temperatures (it admits baking and freezing).
Method of use:
Whip in a few minutes and, once whipped, increase its volume by 3.4. Whip in a mixer until a fluffy, white and stable cream is obtained.
Chill in the refrigerator for at least 12 hours to reach 5 / 8 ºC before whipping for greater stability. Beat at medium speed in a cold, dry bowl until the desired consistency is reached.
Once whipped, Festipak is stable to freezing and thawing.
Composition:
Water, hydrogenated palm kernel oil, stabiliser (sorbitol syrup, hydroxypropyl cellulose, microcrystalline cellulose, carboxymethyl cellulose), maltodextrin, chicory root fibre, whey, milk protein, emulsifier (mono and diacetyltartaric esters of mono and diglycerides of fatty acids, soya lecithin, diacetyltartaric and fatty acid esters of glycerol), skimmed milk powder, salt, artificial flavouring, acidity regulator (trisodium citrate, disodium diphostat), colouring (carotenes, natural (vegetable) extracts).
Allergens:
Contains milk and soya. May contain traces of eggs.
This product is not calorie free.
Storage:
Store in a cool, dry place, between 2 and 20 ºC.
Once the container has been opened, it should be kept in the refrigerator and consumed within 3 days. Temperature changes should be avoided.