Panna ESL Giò 38% Pasticceria
2138
Obtained by centrifuging fresh milk, it undergoes high-temperature pasteurization followed by immediate cooling, and is then packaged semi-aseptically. This technology preserves its chemical-physical, sensory, and nutritional characteristics throughout its shelf life, allowing storage at refrigeration temperature and ensuring a supply without expiry concerns. It is an extremely versatile product, suitable for various applications.
Product details
Ideal for preparing stable decorations and semifreddos, without issues of syneresis or ice crystal formation. When whipped in a planetary mixer at a constant temperature between 0 and +4°C, it develops a soft and creamy consistency, with a firm and dry structure.
Ideal for ice cream production: when added during the churning phase, it promotes good volume increase and the formation of a creamy, soft, and spreadable texture, making the ice cream highly workable both in artisanal and industrial production.
Suitable for professional kitchens, this cream blends perfectly with other ingredients, ensuring a professional, high-quality result for both first and second courses. It offers excellent technical properties, even for use at high temperatures.
Excellent for cooking as well, it gives a refined and delicate flavour to first and second courses, blending perfectly with other ingredients and ensuring a perfect balance of flavours. Also ideal for preparing panna cotta, puddings, and various cakes.
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