Overview
Stabiliser for fresh whipped cream.
Stabiliser for fresh whipped cream.
Cool, dry and dark conditions up to
270 days
1. Whisk 600g cream to three quarter volume. ,2. Add 60g Pettina Cream Stabiliser and continue whisking to full volume. ELECTRONIC CREAM MACHINES: ,1. Dissolve 60g Pettina Cream Stabiliser in 90g water and add to 600g cream.,2. Fill machine and set air setting (1) and refrigeration zone (green).,Sugar is not necessary when using Pettina Cream Stabiliser.,Note: The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Used at the rate of 10% on cream.
Sugar, Stabiliser (401,450), Modified Starch (1422), Gelatine
1. Whisk 600g cream to three quarter volume. ,2. Add 60g Pettina Cream Stabiliser and continue whisking to full volume. ELECTRONIC CREAM MACHINES: ,1. Dissolve 60g Pettina Cream Stabiliser in 90g water and add to 600g cream.,2. Fill machine and set air setting (1) and refrigeration zone (green).,Sugar is not necessary when using Pettina Cream Stabiliser.,Note: The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Used at the rate of 10% on cream.
Sugar, Stabiliser (401,450), Modified Starch (1422), Gelatine
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