• Excellent whipping - the cream is homogeneous, light and airy;
• Uniform connection and excellent retention of sugar syrups, cocoa powder, food dyes;
• Excellent shape stability allows you to preserve the structure and properties of cream jewelry on finished products during storage;
• Have a delicate taste and aroma of butter;
• Lower cost compared to butter-based formulations with high quality cream products.

• Preparation of creams, fillings in flour confectionery, souffles, sweets "Bird's milk" and other sugary and flour confectionery products;
• Ideal for making cream, cream decorations and layers for cakes, pastries and rolls; souffle production as a partial or complete replacement for butter.

Refined vegetable oils, deodorized (including modified) and/or animal fats, melted food of the highest grade, water, emulsifiers, (mono- and diglycerides of fatty acids and esters of polyglycerin and fatty acids, soy lecithin), salt, preservatives (E235), acidity regulator (citric acid), flavor, dyes (E160a).

At a relative humidity of no more than 90% and temperature:
-3 °C - 1 5 °C – 9 months;
-6 °C - ± 2 °C – 12 months.

Corrugated box 5, 10, 20 kg