Soft Yolk with the difference that it includes caramel, giving it the colour and flavour of caramelized yolk. Ideal for skipping the caramelization stage of the yolk once it has been applied to the item of confectionery. Withstands prolonged freezing without losing its properties.
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