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    Panna UHT 35% di grassi

    It develops a high volume at the whipping, while maintaining a good stand. It is ideal to prepare chantilly, cakes and semifreddi. Before whipping the cream, cool it between 0°C and 2°C, in the container with the whisk and the sugar.

    In gelato preparation, it develops a high volume, giving it velvety texture and excellent spatulability.

    In cooking, it blends to each ingredient and enhances its flavour.


    Panna UHT 38% di grassi

    Very structured, creamy and with an excellent stand, it is ideal to prepare chantilly, cakes and semifreddi. Before whipping the cream, cool it between 0°C and 2°C, in the container with the whisk and the sugar.

    In cooking, enhances the flavour of each ingredient. Perfect and pleasant for first courses, delicious and tasty for main courses and vegetables.