These professional products for making high quality pastries and dishes

Whether in the catering sector, the kitchen, collective catering, or the bakery-pastry sector, professionals must ensure quality dishes and preparations while ensuring the management of a large number of place settings and requests. This is why it can be interesting for these professionals to be able to rely on quality raw materials which will serve as a basis for their various preparations. What are the main professional products allowing cooks and bakers to make pastries and refined dishes?

A professional product for making pastries that you cannot do without 35% cream

Cream with a fat content of 35% is an essential ingredient in baking. This cream, often called whipping cream or whipping cream, is particularly appreciated for its richness in fat and its creamy texture. When whipped, 35% cream produces light and airy whipped creams. It can be used as a topping for cakes, pies, pancakes, waffles and many other high-quality pastries and dishes . Whipped cream is also often flavored with vanilla, sugar, or other flavorings to give it a delicious flavor.

35% cream is also used in the preparation of chocolate ganaches. Combining quality chocolate with this cream results in a smooth, rich and creamy ganache. Finally, 35% cream is a key ingredient for making light and airy mousses. Given its versatility, it is therefore advisable to have it supplied by a high-end distributor. 

Creamed butter and powdered milk: essential ingredients

Creamed butter is a key ingredient in the preparation of puff pastry and pastries. It is therefore a professional product for making particularly crucial pastries . Touring butter is specifically designed to be incorporated into dough to create layers of butter and dough that give these preparations their characteristic flaky texture. Creamed butter is distinguished by its high fat content (generally around 84%) and low water content. Its consistency is firmer than that of filling butter, which makes it easier to incorporate into the dough and prevents it from completely mixing with it during the rolling process.

As for powdered milk, it is appreciated in baking for its ability to add flavor and richness to recipes. It is therefore very useful to companies seeking to reinvent the collective catering model by producing quality dishes. Powdered milk is often used in the preparation of creams, puddings, ice creams and other desserts. It allows you to obtain more stable results, because it provides a concentration of flavors while reducing the quantity of water in the recipe. Additionally, powdered milk can extend the shelf life of products and make them easier to handle.

The many professional products that we cannot do without

There are still plenty of professional products available for making high-quality pastries and dishes. How to designate a modern kitchen? Quite simply by sourcing from competent professionals who love the culinary arts. Among these essential products, we will of course find wheat flour, which must have a high gluten content to obtain a light and elastic texture in bread dough. Couverture chocolate, rich in cocoa butter, is used to coat, decorate and make ganaches or chocolate mousses.

We will also not forget the extracts and other natural flavors, such as vanilla, which give their flavors to desserts, any more than baker's yeast or gelatin. The latter is very useful for thickening and stabilizing mousses, bavarois and other pastries . Finally, finely ground icing sugar will be used to sprinkle pastries and prepare icings and meringues. Given the number of these ingredients, it is therefore very important not to make a mistake in choosing your supplier, otherwise there is a risk that this error will have a strong impact on the final results.