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Crema Ca'D'Oro 2009
PreGel News 2009
Eggless and fatless (therefore with no cholesterol), it quickly thickens to give a creamy and compact structure that is stable when cooking.
Plus: eggless and fatless, it has a soft milk flavour. It quickly obtains its creamy and dense texture. Ideal to fill cream puffs, mignon and in all the typical uses of custard. It can be also prepared with water only. It is cooking stable.
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