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Pastry custard and cream

Custard and cream have always been important ingredients for pastry-cooks and ice-cream chefs. Dulcistar has devised this line of top quality products suitable for the oven and the freezer, comprising ready-made classic hydrated cream with refreshing flavours, innovative ready-to-use cream, instant mixtures for uncooked products, and mixtures for baked products. The delicacy and structure of the creams are such that you can add flavourings, substitute cocoa cream, hazelnut and pistachio paste to taste.

Prontocrem

Ready to use hydrated cream suitable for after baking preparations. Great taste, highly practical, safe and stable preservation, alcohol-free. Ideal in the preparation of frozen or packed products.
Different flavours to choose from: Prontocream custard, Vanilla, Custard trifle, Lemon, Orange, Cocoa, Pistachio, Hazelnut.

Idealcream Top

Powder mixture for the instant preparation (without cooking) great quality, taste and appearance. Excellent for frozen pastry and frozen cakes.  It combines perfectly with fresh whipped cream or prepared with Susipan to make delicious Chantilly cream, with cocoa and hazelnut creams and Hazelnut and Pistachio pastes.

Idealcrem

Powder mixture for the instant preparation (without cooking) of custard of great quality, taste and appearance. Excellent for frozen pastry and frozen cakes.  It combines perfectly with fresh whipped cream or prepared with Susipan to make delicious Chantilly cream, with cocoa and hazelnut creams and Hazelnut and Pistachio pastes.

Dulcicrem

Powder mixture, ideal for cooking a delicious custard. Ingredients: 100 gr of Dulcicrem, 400 gr of sugar and 1 litre of cold milk. Mix Dulcicream and sugar, then slowly add some of the cold milk until you get a homogenous cream. Boil the remaining milk and add the cream. Let it cook over low heat for 2 to 3 minutes.

Dulcicremilk

Powder mixture with milk to make delicious custard for baked products.
Instructions: 170/180 g of DULCICREMILK, 300/400 g of sugar, 1 litre of water or of milk if you want custard with a more intense flavour.
Packaging: 5 kg box or 25 kg bag.

Susipan

Non-dairy cream powder for filling and covering cakes, pastries and frozen desserts. It is such that it keeps longer and retains its whipped consistency longer than fresh cream.
Packaging: 1 kg bag or 25 kg bag.

Fissapan

Technical additive for retaining the consistency of whipped cream, essential especially in the summer. Instructions: whip 1 kg of cream with 50 g of FISSAPAN.
Packaging: 1 kg bag.

Panna Cotta

Ready to use powder mixture specifically designed for a quick and great preparation of Panna Cotta.

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