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Confectioner’s cream
CP Vanilla
Pudding powder for delicious puddings, just like grandma used to make.
- Can also be cooked and processed mechanically or manually.
Characteristics:
- Tasty pudding with a delicate vanilla flavour
- After cooling, the pudding may be whipped up again using a wire whisk.
- Although this pudding will always be very creamy, much depends on the type of milk used.
- Adding 1 or 2 eggs per litre of milk will also improve the firmness when cooked.
- Packaging: 10 kg and 20 kg bags
Manual use: recipe + method
- 80 to 100 g CP VANILLA
- 200 to 250 g sugar
- 1 L milk
- (Add 1 or 2 eggs if desired)
- Make a mix of a little milk and the portion of CP VANILLA.
- Bring the rest of the milk and sugar to a boil.
- As soon as the milk is boiling, add the mix, stir well, and let it boil briefly.
- Cool it down as quickly as possible.
Machine use: recipe + method
- 100 g CP VANILLA
- 200 to 250 g sugar
- 1 L milk
- Place all the ingredients in the food processor.
- Turn on the mixer in the processor to mix the ingredients and milk thoroughly.
- Bring to a boil (85 to 92°C or according to machine setting).
- Allow to cool at intervals until: see machine setting (according to HACCP between 10 and 12°C).
CPC Vanilla
Pudding powder for delicious puddings, just like grandma used to make. Even creamier and tastier than the ordinary CP vanilla.
- Can also be cooked and processed mechanically or manually.
Characteristics:
- Tasty pudding with a delicate vanilla flavour
- After cooling, the pudding may be whipped up again using a wire whisk.
- Although this pudding will always be very creamy, much depends on the type of milk used.
- Adding 1 or 2 eggs per litre of milk will also improve the firmness when cooked.
- Packaging: 10 kg and 20 kg bags
Manual use: recipe + method
- 80 to 100 g CPC VANILLA
- 200 to 250 g sugar
- 1 L milk
- (Add 1 or 2 eggs if desired)
- Make a mix of a little milk and the dose of CPC VANILLA.
- Bring the rest of the milk and sugar to a boil.
- As soon as the milk is boiling, add the mix, stir well, and let it boil briefly.
- Cool it down as quickly as possible.
Machine use: recipe + method
- 100 g CPC VANILLA
- 200 to 250 g sugar
- 1 L milk
- Place all the ingredients in the food processor.
- Turn on the mixer in the processor to mix the ingredients and milk thoroughly.
- Bring to a boil (85 to 92°C or according to machine setting).
- Allow to cool at intervals until: see machine setting (according to HACCP between 10 and 12°C).
CP Express
Special powder, based on milk derivatives, for making hot pudding
Available in two types:
- One for machine use with a creamer. (This type has a firmer bond.)
- and one for manual use (saucepan)
Characteristics:
- The final result is a fine, creamy pudding with a delicate vanilla flavour
- Bake-stable
- After cooling, the pudding has a very short cooking texture and may be whipped gently once more using a wire whisk
- Packaged in 20 kg bags
Manual use: recipe + method
- 1 L water
- 400 g CP EXPRESS
- Bring the water to a boil.
- Add CP EXPRESS pudding powder to boiling water.
- Stir well with a hand whisk and let it boil for a moment.
- Cool it down as quickly as possible.
Machine use: recipe + method
- 1 L water
- 500 to 575 g CP EXPRESS (specially for cookers)
- Pour water and CP EXPRESS into the kitchen machine.
- Turn on the mixer in the cooker to mix the powder well with the water.
- Bring the mix to a boil (85 to 92°C or according to machine setting).
- Allow to cool at intervals until: see machine setting (according to HACCP between 10 and 12°C).
CP Instant
Characteristics:
- Instant pudding powder based on milk ingredients
- Refined, delicate flavour taste, vanilla aroma
- Bake-stable
- Freeze/thaw-stable
- Appealing, short texture after the pudding has firmed up
- Easy to process by hand or machine
- Packaging: 20 kg bags
Ingredients:
- 400 g CP Instant
- 1 L water
- Whisk for 5 minutes at the highest setting using the wire whisk.
CP Instant butter plus
Characteristics:
- Instant pudding powder based on powdered whole milk
- Has a distinctively delicate, creamy, milky flavour with a slight vanilla aroma
- Bake-stable
- Freeze/thaw-stable
- Appealing, short texture after the pudding has firmed up
- Easy to process by hand or machine
- Packaging: 20 kg bags
Ingredients:
- 400 g Instant butter plus
- 1 L water
- Whisk for 5 minutes at the highest setting using the wire whisk.
Cremolait
Characteristics:
- Instant pudding powder without milk ingredients, so milk must be added
- Real milky flavour
- Bake-stable
- Freeze/thaw-stable
- Nice, short, slightly airy structure
- Easy to process
- Packaging: 20 kg bags
Recipe
- 300 g Cremolait
- 1 L milk
- Whisk for 5 minutes at the highest setting using the wire whisk.
CP Tradicream
Characteristics:
- Instant pudding powder based on powdered whole milk
- Has a distinctively delicate, creamy, milky flavour with a slight vanilla aroma
- Bake-stable
- Freeze/thaw-stable
- Appealing, short texture after the pudding has firmed up
- Easy to process by hand or machine
- Packaging: 20 kg bags
Ingredients:
- 350 to 400 g CP Tradicream
- 1 L water
- Whisk for 5 minutes at the highest setting using the wire whisk.
CP Instant New Generation
Characteristics:
- Instant pudding powder based on powdered whole milk
- Has a distinctively delicate, creamy, milky flavour with a slight vanilla aroma
- Bake-stable
- Freeze/thaw-stable
- Appealing, short texture after the pudding has firmed up
- Easy to process by hand or machine
- Packaging: 20 kg bags
Ingredients:
- 400 g CP Instant New Generation
- 1 L water
- Whisk for 5 minutes at the highest setting using the wire whisk.
CP Instant Sugar Free
Characteristics:
- Instant pudding powder with no added sugars
- Has a distinctively delicate, creamy, milky flavour with a slight vanilla aroma
- Bake-stable
- Freeze/thaw-stable
- Appealing, short texture after the pudding has firmed up
- Easy to process by hand or machine
- Packaging: 10 kg bags
Ingredients:
- 400 g CP Instant sugar free
- 1 L water
- Whisk for 5 minutes at the highest setting using the wire whisk.
