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TOPPING BASES

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TOPPING BASES

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  1. TOPPING BASES

  2. TOPPING BASES Toppingbasesrecognised as MOKAERO rangeare instant products which are produced in spray dryingtechnology. They are based on vegetable oils, proteins and special composition of vegetable emulsifiers. Raw materials used in the process and their proportions determine the key characteristics of the whippingcreampowdersas: overrun, consistency, stability and taste.

  3. TOPPING BASES ToppingsMOKAERO are used to prepare cold desserts where we desire the effect of aeration obtained by mechanical mixing. The effect of aeration improves the creaming, taste and most of all increases the volume of the final product. Toppingscan be combined with hydrocolloids, modifying the structure, increasing the volume and stability.

  4. ADVANTAGES • Good overrrun comparing to liquid whipping cream • Short whipping time • Good stability (product stable at room temperaturę) • No synerysis observed • Good consistency • Easy transport • Easy storage (in room temperature) • Low cost • Long shelf life

  5. TOPPING BASES APPLICATION AREA • whippedcream • colddesserts • ice-cream • puddings • creams • mousess • pastryfilling

  6. NEW DEVELOPMENTS RecentNew Developmentsin the Mokaeroproductrangeare: • ToppingMokaero 21 dedicated for icecreamproductiondeveloped as a palm oilfree alternative • ToppingMokaero R02 dedicated for icecreamproductiondeveloped as a HVO freealternative

  7. AVAILABLE OPTIONS

  8. WAY OF PREPARATION • COLD APPLICATION • 6-8°C • WaterorMilk • Mokaero 2 • Mokaero 21 • Mokaero 5 • Mokaero9 • Mokaero 12 • Mokaero 10 • Mokaero 11 • Mokaero R02 • AMBIENT TEMPERATURE • 18-20°C • Water • Mokaero 4 • Mokaero 41

  9. APPLICATIONS Whipped cream Ingredients: % - Topping MOKAERO60.0 - Icingsugar 40.0 How to prepare: - Blend ingredients - To 250 ml cold milk add 100 g mixture - Mix 3 minutes on the highest level of blender

  10. Angelic cream Ingredients: % - Topping MOKAERO 40.0 - Icingsugar 48.0 - Modifiedstarch 8 - Aroma 4 How to prepare: - Blend ingredients - To 250 ml cold milk add 100 g mixture - Mix 3 minutes on the highest level of blender - Put in the fridge (approx. 30 min.)

  11. Chocolate Ice-cream Ingredients: % • MOKAERO 37.0 • Icingsugar 45.0 • Powdered cocoa 6.5 • Modified starch 7.0 • Gelatine instant 4.5 • Aroma q.s • Colour q.s • How to prepare: • Blend ingredients • To 500 ml cold milk, add 200 g mixture • Mix 3 minutes on the highest level of blender • Put in the fridge (approx. 30 min.)

  12. Milkshake Ingredients: % • - ToppingMOKAERO 17.0 • - Icingsugar 36.0 • - Modified starch 12.0 • - Glucose powder 35.0 • - Aroma q.s • - Colourq.s • How to prepare: • - Blend ingredients • - To 400 ml cold milk, add 110 g mixture • - Mix 3 minutes on the highest level of blender • - Put in the fridge (approx. 30 min.)

  13. Quarkmousse Ingredients: % - ToppingMOKAERO 48.0 - Icingsugar 24.0 - Skimmedmilkpowder23.0 - Gelatin instant5.0 How to prepare: - Blend ingredients - Mix 235 g of coldquark with 175 g water - Add 100 g of toppingmixture - Mix 3 minutes on the highest level of blender - Put in the fridge (approx. 30 min.)

  14. THANK YOU FOR YOUR ATTENTION! www.mokateingredients.com.pl