Cream & Fudge Icings with
EOI Cream and icing shortenings have built into them the best features for the production of creams and icings. Formula will play a big part in the end result, so we suggest the following.
Fats should be held at a temperature of 20 degrees Celsius.
Sugar when used should be added in a syrup form. This is also another way of controlling temperature and will eliminate sugar graining.
Select the correct machine speed and implement (beater or whisk). Failure to do this could cause loss of overrun, as instead of beating air in, it is beaten out.
Cream fats have a maximum aeration level, once this is reached it is a waste of time to mix them any longer.
EOI Solite, Solite Vegetable and Gateau Gold based fudge icings will give you icings that have sufficient crusting for wrapping while remaining soft to eat.
And use either:
EOI Solite, Solite Vegetable & Gateau Gold
Gateau Gold 15kg
Vegetable shortening for use in cakes, biscuits and crémes. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Solite Vegetable 15kg
Vegetable shortening for butter style crémes and fudge icing. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
Creaming shortening for butter style crémes and fudge icings.