Strawberry Bavarian Mix

 

Artifically flavored.

A dry mix that is prepared by whipping with ice water. The finished product is a Bavarian style, light textured, airy mousse with an appealing pink color, smooth creamy texture and true strawberry flavor.

Product Usage

RC Strawberry Bavarian Mix can be used to prepare a variety of desserts. Among its many uses - serve as is, piped, as a filling for pies and pastries, as a cake icing or filling and as a frozen dessert. RC Strawberry Bavarian may be flavored with RC Extracts such as Banana, Kiwi or Coconut to create flavored Bavarian mousse. Ingredients such as chopped chocolate, crumbled cake, strawberries or chopped nuts may be added after the product is fully whipped.

To prepare, 1 package is whipped at high speed with 3 cups ice water. For best yield, water used must be less than 38°F. The mixing bowl and whip should also be chilled beforehand. Ice cold milk may be substituted for all or part of the water.

Packaging

Product NumberPackage SizeYield
72230 12/1 lb. bags Over 3 quarts/pound

Product Storage

Store bags in a cool, dry place. Prepared product must be kept refrigerated or frozen.

Shelf Life

Unprepared: 1 year
Prepared: 4-7 days, refrigerated

Ingredient Statement

Sugar, partially hydrogenated coconut, cottonseed, palm, palm kernel and/or soybean oils; dextrose, food starch – modified, corn syrup solids, propylene glycol monostearate, sodium caseinate (from milk), cream powder, acetylated monoglycerides, salt, citric acid, mono and diglycerides, natural and artificial flavors, guar gum, maltodextrin, red 40, lecithin, and blue 1.

Allergens: Milk, Soy.

Nutritional Information

Product prepared with ice water.

 Prepared
Weight or Serving Size ½ cup (2¼ Tbsp. (18 g) mix)
Calories 90
Calories from Fat 35
Total Fat 4.0 g
Saturated Fat 4.0 g
Trans Fat  
Cholesterol 0 mg
Sodium 35 mg
Total Carbohydrates 13 g
Dietary Fiber 0 g
Sugar 12 g
Protein 1 g
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%

For Percentages of Daily Values, please refer to RC Nutritional Information Formats.