FrieslandCampina Launches Premium Pastry Cream Powder

The new pastry cream powder, Kievit Vana®-Monte DP580, responds to two key global consumer trends in food & beverages: ‘experiences engaging all senses’ and ‘personalize it yourself’, the company says. Bakers in both hot and cold climates can benefit from using it for pastries, as it has excellent firmness and lasting stability in all circumstances. Its versatility makes Kievit Vana®-Monte DP580 an ideal match for bakers offering a variety of fillings, layers, and decorations – made with only one whipping agent.

FrieslandCampina Ingredients has recently conducted in-depth research into the changing behaviors and needs of consumers, providing customers with the latest trends in the bakery consumer market and showing that the new Kievit Vana®-Monte DP580 meets the latest consumer needs.

In addition to a delicious taste, consumers also want a multi-sensorial experience that engages and integrates all senses, based on the look, mouthfeel, smell, flavor and even sound of food. The Kievit Vana®-Monte DP580 responds to this trend by enhancing the pastry’s firmness, creating a smooth texture and sharp swirls in its topping. This appearance, combined with a creamy indulgent taste and smooth mouthfeel, have consumers immersed in their senses, the company explains.

The cream powder yields a very high volume expansion (‘overrun’).

Worldwide, consumers are also increasingly looking for personalized food and beverages. This implies products that can be adapted to their personal ideas, taste preferences and nutritional needs. For cakes and pastry, consumers prefer a personal finishing touch. With its versatility, Kievit Vana®-Monte DP580 enables bakers to combine the cream with other ingredients and toppings to give consumers just the cake they want.

Kievit Vana®-Monte DP580 not only offers bakers an ingredient to satisfy their consumers’ need for multisensory, personalized pastry but also delivers excellent efficiency in their shops by providing even more volume and firmness after re-whipping, resulting in no waste. It works with both ambient temperature and ice water (or milk) and has lasting stability, even at room temperature. Because of its volume and firmness, it can be easily spread over a cake in. Bakers can create recipes such as a ‘Lemon Poppy Pie’, ‘Black Forest Cherry Trifle’, doughnuts, quark-cakes and many more.

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