Italian meringue whipped cream mix for filling buns and cakes. 120g
Preparation instructions: 1. Pour the contents of the bag into an approx. 3 liter large bowl.2. Add 1 dl of boiling water.3. Beat with a hand mixer on the lowest speed until the powder is dissolved. 4. Beat on highest power for 5-6 minutes. Constantly move the hand mixer around the entire bowl while whisking vigorously. 5. If the meringue mass climbs up the beaters a lot, lift the hand mixer up to the top of the mass while continuing to whip. 6. The mixture is ready when the meringue mass is airy and completely stiff.7. When the meringue mass has been whipped, it is put into a piping bag and used for cream buns or as a cake topping. You can also choose to whip the meringue mass in a kitchen machine with a whisk.
Ingredients: Sugar, glucose syrup, EGG WHITE POWDER, thickener (xanthan gum), acidity regulator (citric acid), flavor (vanillin).
Best before date: 30/06/2024. A ‘Best Before’ date refers to the quality of the food. This date gives you an idea of when the food should be eaten if you want to eat it at its best quality. After the ‘Best Before’ date it is likely that the quality of the product may begin to change. It isn’t a safety issue and food can still be sold by shops beyond its ‘Best Before’ date as long as it’s still fit to eat.
