Sell Whipping Cream (Frosty Boy, Injoy and Miguelitos) best price

STARTING July 23, 2020, there will be a slight increase for Frosty Whip due to demands, the supplier raise the price. Frost Whip is a delicious non-dairy Analogue Cream Base for whipping just like dairy whipped cream and used for cake decoration, cream cakes, éclair filling, frozen parfaits, semifreddos, profiteroles, chocolate mousse. A dry base with a long shelf-life (18 months in powder form), which is converted to liquid analogue cream by simply mixing it with water. The powder is stored at 25°C –no refrigeration required. Once mixed with water, it is kept in the fridge like normal cream but with a much longer fridge shelf life. Frosty Whip will whip as fast and as easy as fresh cream. Frosty Whip is both fridge-and-freezer stable. 75% less fat. Contains no preservatives. Also gluten free and complies with Halal requirements. Yield: 1 kg if mixed into 2 kgs of water will yield 3 kgs or expands up to 4 to 5 times by volume when whipped. Shelf life: 1 year in dry, powder form. Packing: 1 kg pack/ 200 g pack Mixing Instructions: For HEAVY CREAM: Add 1 kg of Frosty Whip powder to 1 litre of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated. For MEDIUM BODY CREAM: Add 1 kg of Frosty Whip powder to 1.5 litre of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated. For LIGHT BODY CREAM: Add 1 kg of Frosty Whip powder to 2 litres of cool water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed until fully aerated. *Note: If water temperature is used other than the recommended, it may affect the quality and whipping time of the resulting product. Alternatively, mix Frosty Whip powder with water at room temperature (~20ºC), then refrigerate, ready for whipping when requied. Frappe Whipped Cream 500 gms Recipe: 1 Pack (500 g) inJoy Whip Cream Powder 2 Liters Cold Water USING HAND-HELD MIXER Add 1 pack inJoy Whip Cream Powder to 2 liters cold water. Whip at full speed until fully aerated. To make stiffer whipped cream foam, reduce the amount of cold water to be used. USING CREAM WHIPPER DISPENSER 150 grams (1 cup) inJoy FunFrappe Whipped Cream Powder 375 mL (1 1/2 cup) Cold Water In a cream whipper dispenser, mix cold water with inJoy FunFrappe Whipped Cream Powder. Stir until well blended. Seal dispenser and shake until all solids are fully dissolved (an indication of this is when you do not hear a "liquid" sound when shaking the dispenser. Attach the gas cartridge onto the dispenser. Shake the dispenser to dissolve the gas. Dispense. Servings: 2.5 kgs. whipped cream/pack or 1.5 kgs. whipped cream/pack or 450 g whipped cream/batch or 15-18 servings (25-30 grams per 16 oz shake)