Panna Cotta Dessert
A blend of ingredients that when mixed with water and left to chill gives a
delicious Italian Style Panna Cotta Dessert.
We have a range of instant desserts including:
• Panna Cotta
• Chocolate
• Creme caramel
• Custard type
All products have 12 months shelf life and produce exceptionally high quality
desserts.
Make Up Instructions
Take 47g Powder and mix with 60ml cool water, mix with an electric whisk for
1-2 minutes then refrigerate for approximately 2 hours.
| Product Description | ||
| A free flowing blend of ingredients that when mixed with water and left to chill gives a delicious Panna Cotta dessert. Reconstitute: Whisk 40g powder to 60g tepid water, refrigerate for approx. 2 hours then serve. | ||
| Ingredient Declaration | ||
| Sugar, Skimmed Milk Powder, Full cream Milk Powder, Cream Solids, Gelatine (Porcine), Stabiliser: E339, Colouring: E160b; E160a,Flavouring. | ||
| Chemical / Nutritional Specification | ||
| Test | Typical (%) | |
| Energy Kcal / KJ | 412/1103 | |
| Protein (g) | 20.4 | |
| Carbohydrate (g) | 26.1 | |
| Of which Lactose (g) | 26.1 | |
| Fat (g) | 8.7 | |
| Of which are saturates | 5.6 | |
| Sodium (mg) | 272 | |
| Physical Specification | ||
| Test | Typical | Limits |
| Flavour / Odour | Sweet, vanilla | |
| Colour / Appearance | Cream | |
| Scorched Particles (ADPI) | Disc A | Disc B max |
| Microbiological Specification | ||
| Test | Typical | Limits |
| Total plate count (/g) | <10,000cfu | <50,000cfu max |
| Enterobacteriaceae (/g) | Absent | 10cfu max |
| E. Coli (/g) | Absent | Absent |
| Yeasts & Moulds (/g) | <50cfu | 100cfu max |
| Salmonella (/25g) | Absent | Absent |
| Packaging | ||
| 25kg, multi ply, poly lined paper sacks. | ||
| Storage | ||
| Cool, dry conditions | ||
| Shelf Life | ||
| 12 months minimum in above conditions | ||
download file:
delicious-desserts.pdf (535.34Kb)