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The
desserts sector calls for multiple ingredients. Adams can
supply many of these either singularly, as premixes or as
complete mixes.
To
help thicken and gel:
•
Adgel
and Adlac range of milk proteins, specifically designed
to provide excellent gelling, whitening and neutral flavour.
•
Emulsifiers and stabiliser blends
•
Starch
blends
To help add flavour and identity:
•
Yogurt
powders
•
Cream cheese and cream powders
•
butter
powder, butter and butter oil
•
Rice
and rice products
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Sugars and sweeteners
•
Chocolate
powder
Complete
blends:
•
Whipping cream powder
blend (freeze thaw stable)
• Cheesecake
blend
•
Mousse blends
NEW
INSTANT MOUSSE POWDER
Sugar free, containing non-hygrogenated fat, available in
all flavours.
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