Ingredients

Group 1
Ingredient
KG
Whole Milk (chilled 4 - 5°C)
0.800
Bakels Choc Mousse Mix
0.500
Total Weight: 1.300

Method

1. Add BAKELS CHOCO MOUSSE MIX to chilled fresh milk.
2. Bring together on low speed for 1 minute.
3. Scrape down.
4. Whisk on top speed for 5 minutes or to required Specific Gravity.
5. Deposit as required.
6. Allow a minimum of 1 hour refrigeration before serving.

Yield

Notes: Chilled whole milk (4°C - 5°C) will give best results and fastest setting time. Chilled UHT whole milk or chilled low fat milk may be used in place of fresh whole milk.

Ingredients

Group 1
Ingredient
KG
Whole Milk (chilled 4 - 5°C)
0.800
Bakels Choc Mousse Mix
0.500
Total Weight: 1.300

Method

1. Add BAKELS CHOCO MOUSSE MIX to chilled fresh milk.
2. Bring together on low speed for 1 minute.
3. Scrape down.
4. Whisk on top speed for 5 minutes or to required Specific Gravity.
5. Deposit as required.
6. Allow a minimum of 1 hour refrigeration before serving.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Mousse