Panna UHT Giò 38% Pasticceria
1138
Obtained by centrifuging fresh milk, it undergoes UHT (Ultra High Temperature) treatment followed by immediate cooling and aseptic packaging. This technology preserves its chemical-physical, sensory, and nutritional characteristics throughout its shelf life, allowing for a stock 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 a 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 and top-quality result for both first and second courses. It offers excellent technical properties, even for use at high temperatures.
Excellent also in cooking, 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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