Vegetable based whipping cream for confectionery filling and decoration.
- Excellent volume and stability
- Can mix with cream to add stability
Vegetable based whipping cream for confectionery filling and decoration.
For more than 20 years, Chantypak’s qualities have been appreciated by patissier chefs around the world. Chantypak non-dairy cream is renowned for its tasty vanilla notes and smooth mouthfeel, as well as its remarkable versatility. It can be used in a multitude of fresh and frozen applications including fillings, toppings, bases for verrines, bavarois and mousses, and as a substitute for dairy cream and Chantilly.
Water – fully hydrogenated palm kernel oil – sugar - stabilizers: sorbitol syrup (E420ii), hydroxypropyl cellulose (E463) – sodium alginate (E401) - MILK protein – Emulsifiers: mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids (E472e) - Soy lecithin (E322) – polysorbate 60 (E435) - salt - flavouring - colour: beta carotene (E160a(ii))
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Total Fat:
25.4
g |
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Of WHICH Saturated Fat:
25.1
g |
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Added salt:
0.197
mg |
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Total carbohydrates:
13.7
g |
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Of WHICH Dietary Fiber:
0.3
g |
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Of WHICH Total sugars:
11.9
g |
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Protein:
0.6
g |
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Natural fruit based concentrated flavouring and colouring paste for confectionery and ice cream.
Ready to use non dairy topping with excellent masking and decorating performances. For use in cake and fine pastry applications
The IPCC offers industrial patissiers a fully-equipped test centre dedicated to technological innovation and process optimisation.
