How to Use:

• As is (in room temperature) for pastries’ fillings, like sweet bites, etc.
• In ganache (dilute & heat 45°C)

Available in 5kg, 10kg

Το άρθρο Hazelnut Crema with Cocoa for Pastry (1% hazelnut paste) εμφανίστηκε πρώτα στο Nucrema.

How to use

• As is (in room temperature) for pastries’ fillings, like sweet bites, etc.
• In ganache (dilute & heat 45°C)

Available in 5kg, 10kg

Το άρθρο Hazelnut Plus Crema with Cocoa for Pastry (14% hazelnut paste) εμφανίστηκε πρώτα στο Nucrema.

Ready to use bakery hazelnut cocoa filling for croissants, baked goods, crepes, waffles, pancakes, etc. Creamy brown texture with 1% hazelnut paste.  It is not baked! It can be mixed with milk, cream, glucose syrup, nuts, etc. to create the filling of your choice.

How to use

• As is (in room temperature) for baked goods fillings, like croissants, etc. First we bake the croissants, and we fill it with NuCrema crema for Bakery Fillings

Available in 5kg, 10kg

Το άρθρο ΝuCrema Hazelnut Crema with Cocoa for Bakery Fillings εμφανίστηκε πρώτα στο Nucrema.

A hazelnut cocoa cream suitable for baking in the oven, which retains its flavour and texture after baking. Ideal for filling fresh baked goods that will be baked immediately or frozen ones that will be baked after being kept in the freezer.

How to Use:

• As is for bakery fillings, before baking. If the customer’s equipment requires a higher fluidity during filling, the product can be heated slightly to 30-32°C. After baking the Crema remains smooth and soft without drying out
• After being filled, the baked goods:
  • Can be frozen and baked later.
  • Can be refrigerated and baked later. 
  • Can be baked immediately

The recommended baking conditions are:

• Temperature: 160-180°C
• Time: 20-30 minutes

Available in 5kg, 10kg

Το άρθρο ΝuCrema Bake Cocoa Crema with 1.5% Hazelnut Paste εμφανίστηκε πρώτα στο Nucrema.

Ready to use white cream for pastries’ & baked goods fillings and ganaches.

How to Use:

 As is in room temperatures: 20-30°C

• Other Flavors: It can be mixed with other flavours’ pastes to develop flavored creams like: strawberry, banana, etc
• In ganache (dilute & heat 45°C)

Available in 5kg, 10kg

Το άρθρο White Cream for Pastries εμφανίστηκε πρώτα στο Nucrema.

Ideal as filling in desserts, pralines, crepes and to add to ice cream (as is or slightly diluted). Ideal for baking as long as it’s added to a mixture (cake, cookies, calzones, etc.).

How to use:

• As is in room temperatures: 20-30°C
• In ganache (dilute & heat 45°C)

Available in 5kg

Το άρθρο Nucrema Bueno type White Cream with 14% Milk and 2% Hazelnuts εμφανίστηκε πρώτα στο Nucrema.

Ideal as filling in desserts, pralines, crepes and to add to ice cream (as is or slightly diluted). Ideal for baking as long as it’s added to a mixture (cake, cookies, calzones, etc.).

How to use:

• As is in room temperatures: 20-30°C
• In ganache (dilute & heat 45°C)

Available in 5kg, 10kg, 20kg

Το άρθρο Dark Cocoa Crema with 25% Cocoa εμφανίστηκε πρώτα στο Nucrema.