HOT-PROCESSED PASTRY CUSTARD

Traditionally, pastry cream is made by boiling milk, egg yolks, sugar, flour, and flavorings together. Through boiling, the ingredients thicken and achieve a smooth, creamy texture.

With our carefully balanced hot-processed pastry cream bases, the preparation still involves boiling, but in this case, the flour is replaced with a blend of selected starches that provide the cream with exceptional smoothness and consistency.

CREMANA BASIC

Blend of selected starches for traditional pastry cream

CREMANA GIALLA

BASE FOR HOT TRADITIONAL CUSTARD WITHOUT ADDED EGGS AND WITH ADDED MILK

CREMANA NEUTRA

BASE FOR HOT TRADITIONAL CUSTARD WITH ADDED EGGS AND MILK

CREMANA ORO

BASE WITH EGG AND MILK FOR TRADITIONAL HOT TRADITIONAL CUSTARD

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