This cream mixture allows you to quickly prepare a pudding-type filling for rolls, doughnuts, puff pastries and cakes. It blends with greases and fats very well, can also be chilled and baked. It is characterized by a high level of stability, a stiff structure, a smooth and uniform consistency. Serves well as a base for all types of creams: puddings, greasy and semi-greasy creams, fillings for éclairs, napoleons and Carpathian pies.


How to use:

Pudding Cream: 350 g - 400 g
Cold water (preferably boiled)- 1000 g

Put cream powder into a suitable dish or mixing bowl, add water, then blend or whisk for about 2-4 minutes until the substance is uniform. Leave to set for about 15 minutes.



Packaging – standard 10 kilogram sacks or per customer’s request.