A dry mix that is prepared by whipping with ice water. The finished product is a Bavarian style, light textured, airy mousse with an appealing color and smooth creamy texture that is a base for any flavor desired.
RC Unflavored Bavarian Mix can be used to prepare a variety of desserts. Among its many uses – serve as is, piped, as a filling for pies and pastries, as a cake icing or filling and as a frozen dessert. The product may be flavored in a variety of ways. Use RC Extracts such as Coffee, Raspberry or Hazelnut to create unique Bavarian mousses. Liquors such as Kahlúa or crème de Menthe may be added. Ingredients such as chopped chocolate, nuts or candy, crumbled cookies, fruit (except fresh or frozen pineapple or kiwi), canned pumpkin or peanut butter may be added after the product is fully whipped.
To prepare, 1 package is whipped at high speed with 3 cups ice water. For best yield, water used must be less than 38°F. The mixing bowl and whip should also be chilled beforehand. Ice cold milk may be substituted for all or part of the water. Flavorings should be added when product is nearly whipped.
|Product Number||Package Size||Yield|
|72350||8/1 lb. bags||Over 3 quarts/pound|
Store bags in a cool, dry place. Prepared product must be kept refrigerated or frozen.
Unprepared: 1 year
Prepared: 4-7 days, refrigerated
Sugar, partially hydrogenated vegetable oils (coconut, palm kernel, palm and soybean), dextrose, food starch – modified, corn syrup solids, propylene glycol monostearate, sodium caseinate (milk), maltodextrin, dry cream, acetylated monoglycerides, salt, natural flavor, mono and diglycerides, guar gum, soy lecithin, and vanillin.
Mix only: Milk and Soy.
Product preparation may add allergens. Refer to labels on ingredients added.
Product prepared with ice water.
|Weight or Serving Size||½ cup (2¼ Tbsp. (18 g) mix)|
|Calories from Fat||35|
|Total Fat||4.0 g|
|Saturated Fat||4.0 g|
|Trans Fat||0 g|
|Total Carbohydrates||13 g|
|Dietary Fiber||0 g|
For Percentages of Daily Values, please refer to RC Nutritional Information Formats.