With the same ingredients as the Hard Yolk but with no added sugar. The characteristics of the product and its use are the same is for the Hard Yolk with the difference that, because there is no added sugar, it can be used for making pastries suitable for diabetics.
Traditional Pastry Cream. Pastry cream made with egg yolk, full cream milk and sugar in equal parts.Industrial ice-cream yolk INGREDIENTS
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Artisan recipe unique in the market, with the advantage of being ready for application on the confectionery items.
Its formulation give it unbeatable flavour