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Premium 2016-11-23T12:28:47+00:00

Project Description

PremiumDessert & Pastry Topping

Flavor Right’s Premium Ready-to-Whip Topping is the ultimate topping for the discerning baker. With rich taste, a natural cream color and incredible stability (up to 5 days refrigerated, when domed), it is the only choice for those who require the best. So whether you decorate cakes and pies or create artistic parfaits, Premium’s easy-to-use, smooth texture will complete your dessert perfectly. You can also use Premium to add stability to heavy cream or flavor it to use as a filling.

NO. PKG NET WT. GROSS WT. CUBE PALLET
43682 12/ 2 lb 24 lb 26.02 lb .61 cf 16 x 6 = 96
43627 4/ 8 lb 32 lb 34.41 lb .81 cf 11 x 5 = 55
INGREDIENTS
Water, Partially Hydrogenated Palm Kernel Oil, Sugar, Corn Syrup, Contains Less Than 2% Of The Following: Propylene Glycol, Polysorbate 60, Natural And Artificial Flavor (Contains Milk And Soy Ingredients), Carbohydrate Gum, Sodium Stearoyl Lactylate, Sorbitan Monostearate, Soy Lecithin, Salt, Sodium Citrate, Xanthan Gum, Colored With (Annatto).
CONTAINS: MILK, SOY
Certified Kosher.
FEATURES & BENEFITS
May be frozen after application
Resists shrinking, yellowing and cracking or
forming a crust when frozen
SHELF LIFE
Packaged
Frozen at 0°F (-18°C): 1 year
Decorated & Domed
Refrigerated: 5 days
Frozen: at least 6 months
YIELD
Approximately 4X liquid volume, when handled according to package instructions

  • Store frozen.
  • Before using thaw completely in refrigeration until free of ice crystals.
  • Do not refreeze unwhipped product.

  • Before opening shake gently.
  • Whip no more than 20% of the total bowl capacity at one time.

  • Whip at medium speed.
  • For sweeter topping, sugar may be added.
  • When blending with cream or other ingredients, first start with Whip ‘n Top™ and when partially whipped add other ingredients.

  • Decorate cake or dessert.
  • Always decorate away from heat sources (ovens, stoves or others).
  • Store decorated cake or dessert and remaining cream in refrigerator.
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