NON DAIRY CREAMER FOR SOUPS AND SAUCES
APPLICATION:
- for soups and sauces as creaming substance in powder,
- for "liquid" soups and sauces, where there is no possibility of using emulsifying agents.
Characteristic properties of creamers for soups and sauces: semi-agglomerated powders, well-soluble, good assimilation, good stability at high temperatures (do not cause protein to coagulate), fat content 15-76% (according to customers' wishes). Theses creamers give an excellent creaming effect, and their expiry date is 24 months.
NEW:
- the creamers' stability at high temperatures makes them possible to be used in sauces and canned soups,
- cold soluble creamer to be used in cold prepared sauces.