Praline Filling

20 KG CONTAINER
Cream, which at room temperature (20 degrees), has a thick form, rich, characteristic, complex aroma and balanced taste. It works perfectly in a wide variety of temperatures, both with a knife and spatula, and with a cornet. It presents an excellent mouth texture at all temperatures and can be mixed with all ingredients (cream, butter, tahini, flour, sugar).

At high temperatures, it highlights its aroma, acquires a gloss, liquefies and returns to its original form as soon as it cools. It is malleable and can also be used for spreading.

In the refrigerator it hardens and can be worked with a cornet.

In freezing, it does not crystallize, but forms "marble waters" on its surface. It is therefore recommended in these cases to be used as an intermediate layer and not on the surface.

At a temperature above 80 degrees it loses its homogeneity and does not return to its original form.