When producing and depositing desserts, creams and mousses, it is very important that the structure is preserved and that the lightness or airiness is not affected. After all, this greatly contributes to the quality of your product.
The BAKON Top Cream is able to increase the volume of your product by 50% during the whipping process. This result is achieved by injecting cooled air through the perforated bottom of the container.
Presentation plays a major role in the sale of ready-made desserts, yoghurts, creams and mousses. It is therefore very important that the depositing of the products in the (often transparent) containers is done correctly. After all, the structure of the product is clearly visible and contributes to the attractiveness of your product.
