TOPPING BASES

TOPPING BASES Topping bases recognised as MOKAERO range are instant products which are produced in spray drying technology. They are based on vegetable oils, proteins and special composition of vegetable emulsifiers. Raw materials used in the process and their proportions determine the key characteristics of the whipping cream powders as: overrun, consistency, stability and taste.

TOPPING BASES Toppings MOKAERO are used to prepare cold desserts where we desire the effect of aeration obtained by mechanical mixing. The effect of aeration improves the creaming, taste and most of all increases the volume of the final product. Toppings can be combined with hydrocolloids, modifying the structure, increasing the volume and stability.

ADVANTAGES Good overrrun comparing to liquid whipping cream Short whipping time Good stability (product stable at room temperaturę) No synerysis observed Good consistency Easy transport Easy storage (in room temperature) Low cost Long shelf life

TOPPING BASES APPLICATION AREA whipped cream cold desserts ice-cream puddings creams mousess pastry filling

NEW DEVELOPMENTS Recent New Developments in the Mokaero product range are: Topping Mokaero 21 dedicated for ice cream production developed as a palm oil free alternative Topping Mokaero R02 dedicated for ice cream production developed as a HVO free alternative

AVAILABLE OPTIONS

FAT OVERRUN BULK DENSITY [G/100ML] PRODUCT COMPOSITION PROTEIN FAT OVERRUN BULK DENSITY [G/100ML] WAY OF PREPARATION REMARKS (Structure, stability, application) MOKAERO 2 Fully hydrogenated vegetable fat (coconut), glucose syrup from wheat or maize, milk proteins, emulsiefier E472b. 7,5-10,5 58-62 >150 25-45 Cold water or milk (6-8°C) NEUTRAL, MILKY TASTE, FULLY HYDROGENATED COCONUT FAT; ICE-CREAM PRODUCTION MOKAERO 21 2203514 Fully hydrogenated vegetable fat (coconut), glucose syrup from wheat or maize, emulsiefiers: E472b, E472a, milk proteins. >250 NEUTRAL, MILKY TASTE, IMPROVED OVERRUN, MORE STABLE STRUCTURE; ICE-CREAM PRODUCTION MOKAERO 4 Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, stabilisers: E341(iii), E340(ii). 2,5-7,5 50-54 Ambient water (18-20°C) DECORATION AND CAKE FILLING, DESSERTS, CREAMY, VERY GOOD SPREADING PROPERTIES, DENSE STRUCTURE MOKAERO 41 Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, stabilisers: E341(iii), E340(ii), thickener: E463. >300 DECORATION AND CAKE FILLING, DESSERTS, CREAMY, DENSE STRUCTURE; EXCELLENT SPREADABILITY, MORE STABLE IN TIME COMPARING TO MOKAERO 4 MOKAERO 5 Fully hydrogenated vegetable fat (palm kernel), glucose syrup from wheat or maize, milk proteins, emulsiefier E472b. 62-67 >200 INCREASED PROTEIN CONTENT; DESSERTS AND ICE CREAM MOKAERO 9 Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, stabilisers: E340(ii). 1,0-2,3 48-54 ECONOMY VERSION, MULTI APPLICATION MOKAERO 12 Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, stabilisers: E340(ii), thickening agent E463, sucrose. MOKAERO 10 4,0-6,0 MOKAERO 11 Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, thickener: E463, stabilisers: E340(ii). >220 DECORATION, DESSERTS, LIGHT AND CREAMY STRUCTURE MOKAERO KOSHER Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, stabilisers: E341(iii). 3,0-5,5 49-55 34-42 ECONOMY VERSION, MULTIAPPLICATION MOKAERO RO2 Glucose syrup from wheat or maize, vegetable fat (palm kernel), emulsiefiers: E472b, E471, milk proteins, stabilisers: E339(ii). 2,0-3,7 BASED ON NON-HYDROGENATED FAT, VERY GOOD OVERUN, ICE CREAM APPLICATION.

WAY OF PREPARATION COLD APPLICATION AMBIENT TEMPERATURE 6-8°C 18-20°C Water or Milk Mokaero 2 Mokaero 21 Mokaero 5 Mokaero 9 Mokaero 12 Mokaero 10 Mokaero 11 Mokaero R02 AMBIENT TEMPERATURE 18-20°C Water Mokaero 4 Mokaero 41

APPLICATIONS Whipped cream Ingredients: % - Topping MOKAERO 60.0 - Icing sugar 40.0 How to prepare: - Blend ingredients - To 250 ml cold milk add 100 g mixture - Mix 3 minutes on the highest level of blender

Angelic cream Ingredients: % - Topping MOKAERO 40.0 - Icing sugar 48.0 - Modified starch 8 - Aroma 4 How to prepare: - Blend ingredients - To 250 ml cold milk add 100 g mixture - Mix 3 minutes on the highest level of blender - Put in the fridge (approx. 30 min.)

Chocolate Ice-cream Ingredients: % MOKAERO 37.0 Icing sugar 45.0 Powdered cocoa 6.5 Modified starch 7.0 Gelatine instant 4.5 Aroma q.s Colour q.s How to prepare: Blend ingredients To 500 ml cold milk, add 200 g mixture Mix 3 minutes on the highest level of blender Put in the fridge (approx. 30 min.)

Milkshake Ingredients: % - Topping MOKAERO 17.0 - Icing sugar 36.0 - Modified starch 12.0 - Glucose powder 35.0 - Aroma q.s - Colour q.s How to prepare: - Blend ingredients - To 400 ml cold milk, add 110 g mixture - Mix 3 minutes on the highest level of blender - Put in the fridge (approx. 30 min.)

Quark mousse Ingredients: % - Topping MOKAERO 48.0 - Icing sugar 24.0 - Skimmed milk powder 23.0 - Gelatin instant 5.0 How to prepare: - Blend ingredients - Mix 235 g of cold quark with 175 g water - Add 100 g of topping mixture - Mix 3 minutes on the highest level of blender - Put in the fridge (approx. 30 min.)

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