powder mixes · Chocolate Mousse, 2-Step 1 box: 6 bags; 35 oz/1 kg each Deep, chocolate fl avor from Dutch processed cocoa powder. TER 1 2 White Chocolate Mousse Pops Preparation:

powder mixes

37800.231.8154 | auifinefoods.com

FlavorfromScratchInspired by classic, European-style recipes, the Zürimix collection of powder mixes produces the fl avor, consistency, texture, and look of high-end desserts made from scratch.

SmartPackagingZürimix comes in easy-to-open, stand-up bags that protect your mixes from light, odor, moisture, and puncture. The resealable zip tops allow for easy reuse. Labels provide clear identifi cation through color coding and category symbols. Preparation symbols on each label make it even simpler to create fantastic desserts in no time.

HighYieldOne bag of Zürimix truly goes a long way, producing consistently high-quality desserts that are ideal for large-scale service.

Yogurt Berry Entremet

Zürimix Collection

MeringueMix

MarshmallowMix

CustardMixes

1-StepMousseMixes

Sugar-FreePastryCream

PastryCreams

Sugar-Free2-Step

MousseMixes

2-StepMousseMixes

MousseCulinaire

800.231.8154 | auifi nefoods.com38

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504107 ZürimixDarkChocolateMousse,1-Step1box:6bags;35oz/1kgeach

Dutch processed cocoa powder provides a decadent and rich fl avor.

StrawberryShortcake Verrine

• Ratio(ByWeight): 1:1.5 (35 oz/1 kg Zürimix + 3.3 lbs/1.5 kg Whole Milk)

• FinalYieldperBag;229 fl oz (6.8 L)• ServingsbyVolume:57 × ½ cup portions

1 Preparation:1. Combine Zürimix and cold milk

and whip for 3 to 5 minutes at high speed.

504112 ZürimixRaspberryMousse,1-Step1box:6bags;35oz/1kgeach

A refreshing natural raspberry fl avor with a slight creaminess.

504113 ZürimixStrawberryMousse,1-Step1box:6bags;35oz/1kgeach

Light and sweet with a bright berry fl avor.

504142 ZürimixWhiteChocolateMousse,1-Step1box:6bags;35oz/1kgeach

True white chocolate fl avor with a subtle yet milky taste.

39800.231.8154 | auifi nefoods.com

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1-Step Mousse Mixes

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504101 ZürimixNeutral Mousse Water Heavy

Cream Flavoring Weight %

1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg 505003 Pastry Ideale Coffee Paste* 4.5–6 oz/125–170 g 4-6%1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg 539001 Wolfberger Coffee Extract* 3.2–4.9 oz/90–140 g 3-5%1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg 505088 Pastry Ideale Caramel Paste 17.5 oz/500 g 17%1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg 204156 Frutta Prima Vanilla Bean Powder** 1.5–2 oz/30–60 g 1-2%1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg Frutta Prima Compounds** 4.2–6.3 oz/120–180 g 4-6%1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg Caraman Fruit Purées** 11–16 oz/315–450 g 10-15%1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg Frutta Prima Fruit Pastes** 7.4–10.6 oz/210–300 g 7-10%

* Flavor profi le ranges from coffee to espresso, depending on amount. ** Stronger fl avors will require lesser amounts, e.g., raspberry vs. lemon. Due to the vast array of fruit products,

please refer to the Flavorings and Fillings category for more information. For sugar-free options, please substitute Zürimix Neutral Mousse, 2-Step (504101)

for Zürimix Sugar-Free Neutral Mousse, 2-Step (504154).

2-Step Mousses are stable enough to make a day ahead of time and still retain their fl uffy texture and consistency.

• Ratio(ByWeight): 1:1:1 (35 oz/1 kg Zürimix + 35 oz/1 kg Cold Water + 35 oz/1 kg Heavy Cream, Whipped)

• FinalYieldperBag: 252 fl oz (7.5 L)• ServingsbyVolume: 63 × ½ cup portions• Freeze-stable.

504103 ZürimixDarkChocolateMousse,2-Step1box:6bags;35oz/1kgeach

Deep, chocolate fl avor from Dutch processed cocoa powder.

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Preparation:1. Combine Zürimix and cold water

and whip for 3 to 5 minutes at high speed.2. Fold in whipped heavy cream.

504101 ZürimixNeutralMousse,2-Step1box:6bags;35oz/1kgeach

Sweet taste without adding additional fl avor to your recipes.

504104 ZürimixWhiteChocolateMousse,2-Step1box:6bags;35oz/1kgeach

A milky and sweet taste with a slightly buttery fl avor.


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Preparation1. Combine Zürimix, cold water, and cold, heavy cream

and whip at high speed for 3 to 5 minutes. 2. Do not whip longer than 5 minutes

or separation may occur.

504163 ZürimixSugar-FreeDarkChocolateMousse,2-Step1box:6bags;35oz/1kgeach

Strong cocoa fl avor from Dutch processed cocoa powder with a light and creamy consistency.

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504154 Zürimix Sugar-Free

Neutral Mousse Water Heavy

Cream Flavoring Weight %

1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg 505002 Pastry Ideale Cocoa Paste, Unsweetened 6.4-10.6 oz/180-300 g 6-10%

1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg N.U.T. Pastes, Unsweetened 5.3 oz/150 g 5%

1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg Frutta Prima Flavorings* 1.1-3.2 oz/30-90 g 1-3%

1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg 204156 Frutta Prima Vanilla Bean Powder 1.6 oz/45 g 1.5%

1 bag: 35 oz/1 kg 35 oz/1 kg 35 oz/1 kg Wolfberger Concentrates, Gelifi ed 2.2-5.3 oz/60–150 g 2-5%

* Depending on taste or application.

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ChocolateHazelnut Mousse

• Ratio(ByWeight):1:1:1 (35 oz/1 kg Zürimix + 35 oz/1 kg Cold Water + 35 oz/1 kg Heavy Cream, Whipped)


• Ratio(ByWeight):1:1:3 (35 oz/1 kg Zürimix + 2.2 lbs/1 kg Cold Water + 6.6 lbs/3 kg Heavy Cream)

• FinalYieldperBag:212 fl oz (6.3 L)• Servings by Volume: 53 × ½ cup portions• Freeze-stable.

Preparation:1. Combine Zürimix and cold water

and whip for 3 to 5 minutes at high speed.2. Fold in whipped heavy cream.

504164 ZürimixSugar-FreePastryCream1box:6bags;35oz/1kgeach

Clean, sweet fl avor with a smooth, glossy texture; a sugar-free alternative with the same homemade taste with no cooking required.

504154 ZürimixSugar-FreeNeutralMousse,2-Step1box:6bags;35oz/1kgeach

Creamy texture with a clean, sweet, neutral fl avor; provides the perfect foundation for all sugar-free and reduced-sugar desserts.


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Sugar-Free Mixes

504111 DAIRY

ZürimixPastryCream,ColdProcess1box:6bags;35oz/1kgeach

Clean, sweet vanilla and custard fl avor with a refi ned, silky, and glossy texture that melts on your tongue; a fast and easy-to-make custard that does not contain eggs.

• Ratio(ByWeight): 1:4 (35 oz/1 kg Zürimix + 8.8 lbs/4 kg Whole Milk)

• FinalYieldperBag:140 fl oz (4.1 L)• ServingsbyVolume:35 × ½ cup portions• Bake-stable and freeze-stable.

Preparation:1. Combine Zürimix and cold milk and whip

at high speed for 3 to 5 minutes.

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504151 ZürimixPastryCream,HotProcess1box:6bags;35oz/1kgeach

From-scratch fl avor with real vanilla bean seeds and a smooth, shiny texture; does not contain eggs.

• Ratio(ByWeight): 1:1:10 (35 oz/1 kg Zürimix + 2.2 lbs/1 kg Sugar + 22 lbs/10 kg Whole Milk)

• FinalYieldperBag:306 fl oz (9 L)• ServingsbyVolume: 76 × ½ cup portions • Bake-stable and freeze-stable.

Preparation:1. Combine Zürimix, sugar, and cold milk in a pot; whisk. 2. Bring to a rolling boil for 3 minutes; keep whisking. 3. Place plastic wrap on surface of cream

and refrigerate for 2 to 4 hours. 4. Recondition by blending well before using.

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Fruit Tartlets

Classic Fraisier


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504109 ZürimixPotdeCrèmeauChocolat1box:6bags;35oz/1kgeach

Classic milk chocolate fl avor with Dutch processed cocoa powder, a creamy texture, and silky, smooth mouthfeel; using half and half creates a lighter consistency.

• Ratio(ByWeight): 1:5 (35 oz/1 kg Zürimix + 11 lbs/5 kg Heavy Cream)

• FinalYieldperBag: 202 fl oz (5.9 L)• ServingsbyVolume: 50 × ½ cup portions• Freeze-stable if made with heavy cream

Preparation:1. Combine Zürimix and cold heavy cream in a sauce pan.2. Bring to a boil for at least 1 minute, stirring constantly.3. Pour into desired container and refrigerate

for at least 1 hour.4. Serve it in the serving dish or turn over on a plate.

504151 ZürimixPastryCream,HotProcess1box:6bags;35oz/1kgeach

From-scratch fl avor with real vanilla bean seeds and a smooth, shiny texture; does not contain eggs.

• Ratio(ByWeight): 1:1:10 (35 oz/1 kg Zürimix + 2.2 lbs/1 kg Sugar + 22 lbs/10 kg Whole Milk)

• FinalYieldperBag:306 fl oz (9 L)• ServingsbyVolume: 76 × ½ cup portions • Bake-stable and freeze-stable.

1. Combine Zürimix, sugar, and cold milk in a pot; whisk. 2. Bring to a rolling boil for 3 minutes; keep whisking. 3. Place plastic wrap on surface of cream

and refrigerate for 2 to 4 hours. 4. Recondition by blending well before using.

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504108 ZürimixCrèmeBrûlée1box:6bags;35oz/1kgeach

Rich custard, cream, and vanilla fl avor with a full-bodied texture and a smooth, velvety mouthfeel.

• Ratio(ByWeight): 1:10 (35 oz/1 kg Zürimix + 22 lbs/10 kg Heavy Cream)


Preparation:1. Mix Zürimix and heavy cream in a pot.2. Bring to a boil over medium heat for approximately

1 minute while stirring constantly to prevent mixture from burning.

3. Pour mixture into container of choice and refrigerate for at least 1 hour.

4. Directly before serving, sprinkle with sugar and caramelize with a torch.

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texture and a smooth, velvety mouthfeel.

504170 ZürimixFlan/CrèmeCaramel1box:6bags;35oz/1kgeach

Classic cream and vanilla fl avor with a silky mouthfeel and a light yet fi rm texture that is perfect for molding.

• Ratio(ByWeight):1:6 (35 oz/1 kg Zürimix + 13.1 lbs/6 kg Whole Milk)

• FinalYieldperBag:222 fl oz (6.6 L)• ServingsbyVolume: 55 × ½ cup portions• Freeze-stable if made with half and half.

Preparation:1. Spread caramel sauce in desired container.2. Combine Zürimix and cold milk in a sauce pan.3. Bring to a boil over medium heat, stirring constantly

for 1 minute.4. Pour into the container and chill in the refrigerator

for a minimum of 1 hour.5. Flip container over on a plate and

remove fi nished dessert.

504110 ZürimixPannaCotta1box:6bags;35oz/1kgeach

Clean vanilla and cream taste with real vanilla bean seeds that give it a from-scratch appearance; pairs perfectly with all fruit fl avors.

• Ratio(ByWeight):1:10 (35 oz/1kg Zürimix + 22 lbs/10 kg Half and Half)

• FinalYieldperBag: 365 fl oz (10.7 L) • ServingsbyVolume:91 × ½ cup portions• Freeze-stable.

Preparation:1. Mix Zürimix and half and half in a pot.2. Bring to a boil over medium heat for approximately

1 minute while stirring constantly to prevent mixture from burning.

3. Pour mixture into serving dishes.4. Chill in the refrigerator at least 1 hour to achieve the

fi nal structure.5. Serve in the serving dish or turn over on a plate.

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Custard Mixes

504152 DAIRY

ZürimixMeringueMix1box:6bags;35oz/1kgeach

Pure, white color and glossy texture with a clean fl avor; very stable and retains shape for hours; bakes evenly inside and out perfect for baked and torched applications.

• Ratio(ByWeight):1:0.4 (35 oz/1 kg Zürimix +14 oz/400 g Cold Water)

• FinalYieldperBag: 116 fl oz (3.4 L)• ServingsbyVolume: 29 × ½ cup portions• Bake-stable and freeze-stable.

Preparation:1. Combine Zürimix and cold water.2. Whip for 6 to 8 minutes on high speed.3. Torch, bake for 2 hours at

220˚F/104˚C, or use immediately.

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041020 ZürimixFlorentinewithRealHoneyMix1bag:35oz/1kg

Easy to make; mix with any sliced, slivered, or chopped nuts; use as décor, a sorbet, or ice cream basket, or add to an entremet for a crunchy texture; bake-stable.

S’more

Lemon Meringue Tarts and Meringue

Cookies


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504156 PAREVE

ZürimixMarshmallowMix1box:6bags;35oz/1kgeach

Bright white color with a light texture, yet fi rm enough to cut cleanly; easily fl avored.

• Ratio(ByWeight):1:0.87 (35 oz/1 kg Zürimix + 30.5 oz/870 g Boiling Water [212°F/100°C])

• FinalYieldperBag:226 fl oz (6.68 L)• ServingsbyVolume: 113 × ¼ cup portions• Freeze-stable.

Preparation:1. Whisk boiling water (212°F/100°C) into

Zürimix and then whip immediately on low speed for 30 seconds.

2. Increase speed to high and whip for 8 to 10 minutes.

3. Pipe, scoop, or spread into a container immediately. Let set at room temperature for 45 minutes or more to achieve the best texture. Serve immediately after allowing to set, or let set overnight and cut for a confection application.

4. After marshmallow has set, use a torch to achieve a golden crust (optional).

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S’moreBars

504102 ZürimixMousseCulinaire1box:6bags;35oz/1kgeach

A neutral and clean fl avor with a fl exible texture that ranges from light and airy to dense and creamy depending on the application.

• Ratio(ByWeight): 1:2:1 (35 oz/1 kg Zürimix + 4.4 lbs/2 kg Cold Water + 35 oz/1 kg Heavy Cream, Whipped)*

*For fi rm mousse use 1:1:1 (creates 60 x ½ cup portions) or for a lighter mousse use 1:3:2 (creates 162 x ½ cup portions)

• FinalYieldperBag: 400 fl oz (11.8 L)• ServingsbyVolume: 100 x ½ cup portions

Preparation:1. Combine Zürimix and cold water and

whip for 4 minutes at high speed.2. Fold in any fl avorings, such as

vegetable purées or spices.3. Fold in whipped heavy cream

or whipped egg whites.

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Specialty Mixes

Easy-to-UseIn just a few steps, delicious and customizable desserts can be easily crafted. The highly fl exible Braun collection is ideal for any establishment, from a corner bakery to a fi ve-star hotel.

ComprehensiveBakeryLineFrom mousse mixes, to custard mixes, to an authentic French macaron mix, Braun offers a full selection of high-quality, high-value, and extremely versatile mixes and ingredients. Visit the Flavorings and Fillings section for more Braun products including dessert pastes, concentrates, and more!

TimeandLaborSavingInnovative and consistent desserts are made accessible with the Braun powder mix collection, saving time, labor, and cost while not compromising quality.

Almond Amaretto Cheesecake Verrine


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633401 BraunMousseauChocolat1box:6bags;27oz/765.4geach

Rich, chocolaty, and gelatin-free mix creates a fl uffy and silky mousse dessert in just one step.

633402 BraunWhiteChocolateMousse1box:6bags;27oz/765.4geach

A subtle, milky, and gelatin-free mix creates a light and airy mousse in just one step.

Mousse auChocolat Torte

• Recipe: 27 oz/765.4 g Braun + 16 oz/450 g Whole Milk + 16 oz/450 g Heavy Cream

• FinalYieldperBag: 116 fl oz (3.4 L)• ServingsbyVolume: 29 × ½ cup portions• Freeze-stable if made with half

& half instead of milk.

Preparation:1. Combine Braun with cold milk

and cream, and then whip for 5 minutes until fl uffy.

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1-Step Mousse Mixes

Alaska-Express mixes provide an easy, freeze-stable solution for all cream fi lling needs. Perfect for creating a fl uffy mousse-like product to be used as a cake fi lling, topping, or for a plated dessert.

633005 BraunAlaska-ExpressRaspberry1box:5bags;35oz/1kgeach

Raspberry powder mix with freeze-dried raspberry pieces creates a fresh berry fl avored mousse-like product.

633007 BraunAlaska-ExpressStrawberry1box:5bags;35oz/1kgeach

Strawberry powder mix with freeze-dried strawberry pieces creates a sweet mousse-like product.

633006 BraunAlaska-ExpressMango1box:5bags;35oz/1kgeach

Mango powder mix with a tropical fl avor creates a refreshing mousse-like product.

633009 BraunAlaska-ExpressLemon1box:5bags;35oz/1kgeach

Lemon powder mix with a slightly tart fl avor creates a citrusy mousse-like product.

633010 BraunAlaska-ExpressTiramisu1box:5bags;35oz/1kgeach

Tiramisu powder mix with mascarpone powder creates a creamy mousse-like product.

633008 BraunAlaska-ExpressCappuccino1box:5bags;35oz/1kgeach

Cappuccino powder mix with chocolate and coffee pieces creates a fl avorful mousse-like product.

633014 BraunAlaska-ExpressPassionFruit1box:5bags;35oz/1kgeach

Passion fruit powder mix with a tart fl avor creates a bright and tropical mousse-like product.

633013 BraunAlaska-ExpressYogurt1box:5bags;35oz/1kgeach

Yogurt powder mix is tangy yet sweet creating an authentic yogurt-fl avored mousse-like product.

• Recipe:7 oz/200 g Braun + 9 oz/250 g Water (or Other Liquid) + 35 oz/1 kg Heavy Cream, Whipped

• FinalYieldperBag:288-352 fl oz (8.5-10.4 L)• ServingsbyVolume:72-88 × ½ cup portions• Freeze-stable.

Preparation:1. Combine Braun and room

temperature liquid and whisk to incorporate.

2. Fold whipped cream into the mixture.

Mousse Cake

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633001, 1box:5bags;35oz/1kgeach633002, 1box:22lbs/10kg

BraunAlaska-ExpressNeutral

Neutral powder mix with a light vanilla fl avor creates a fresh mousse-like product.


• FinalYieldperBag: 448 fl oz (8.5-10.4 L) • ServingsbyVolumeperBag: 112 × ½ cup portions • FinalYieldper22lbs/10kgBox:4480 fl oz (132.5 L)• ServingsbyVolumeper22lbs/10kgBox: 1120 × ½ cup portions• Freeze-stable.

2

1 Preparation:1. Combine Braun and room

temperature liquid and whisk to incorporate.

2. Fold whipped cream into the mixture.

Preparation:

LemonMousse Cake

633003, 1box:5bags;35oz/1kgeach633004, 1box:22lbs/10kg

BraunAlaska-ExpressChocolate

Chocolate powder mix with a hot chocolate fl avor creates a smooth mousse-like product.


• FinalYieldperBag:352 fl oz (10.4 L)• ServingsbyVolumeperBag:88 × ½ cup portions• FinalYieldper22lbs/10kgBox:3500 fl oz (103.5 L)• ServingsbyVolumeper22lbs/10kgBox:875 × ½ cup portions• Freeze-stable.

whisk to incorporate. 2. Fold whipped cream

into the mixture.


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Alaska-Express Cream Stabilizers

633100 BraunFrioColdPastryCream1box:22lbs/10kgeach

A fi rm, pale yellow cream with a sweet fl avor and clean fi nish, perfect for éclairs, also can be used with fl avorings, or mixed with whipped cream.

• Recipe: 12 oz/340 g Braun + 35 oz/1 kg Milk• FinalYieldperBox: 1200 fl oz (35.5 L)• ServingsbyVolume:300 × ½ cup portions• Freeze-stable.

Preparation:1. Combine Braun and room temperature milk

and whip at high speed for 3 to 5 minutes.

633403 BraunCrèmeCaramel/FlanMix1box:5bags;35oz/1kgeach

Creamy, caramel mix that is gelatin-free and perfect for making a crème caramel or a fl an-style dessert.

• Recipe: 12 oz/340 g Braun + 35 oz/1 kg Milk• FinalYieldperBag: 180 fl oz (5.3 L)• ServingsbyVolume: 45 × ½ cup portions• Freeze-stable.

Preparation:1. Spread caramel sauce in

desired container. 2. Combine Braun and milk

in a sauce pan. 3. Bring to a boil over medium heat,

stirring constantly for 1 minute.4. Pour into the container and

chill in the refrigerator for a minimum of 1 hour.

5. Flip container over on a plate and remove fi nished dessert.

633400 BraunCrèmeBrûléeMix1box:5bags;35oz/1kgeach

Easy, gelatin-free mix that creates a delicious, traditional vanilla crème brûlée dessert with no baking required.

• Recipe:35 oz/1 kg Braun + 64 oz/1.8 kg Milk + 128 oz/3.6 kg Heavy Cream

• FinalYieldperBag:208 fl oz (6.2 L)• ServingsbyVolume:52 × ½ cup portions• Freeze-stable.

Preparation:1. Bring milk and cream

to a boil in a pot.2. Add Braun and bring back

to a boil for 1 minute.3. Pour mixture into container

of choice and refrigerate for at least 4 hours.

4. Directly before serving, sprinkle with sugar and caramelize with a torch.

Crème Brûlée

Frio ColdPastry Cream

Crème Caramel/Flan

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633104 BraunMacaronMix1box:5bags;35oz/1kgeach

A convenient macaron mix made with almond fl our, used for production of traditional French petit fours.

• Recipe:35 oz/1 kg Braun + 7 oz/200 g Warm Water• FinalYieldperBag:120 1.5 in/3.8 cm Finished

Macarons, 240 1.5 in/3.8 cm Macaron Shells• Freeze-stable once baked.

Preparation:1. Mix all ingredients in a mixer at

medium speed for 4 minutes.2. Pipe the batter onto trays and

allow it to sit for 30 minutes 3. Bake at 300°F/150°C for 18 to 20 minutes

until done.

633101 BraunPâteàChouxMix1bag:33lbs/15kg

Light choux pastry dough mix used for making profi teroles, éclairs, and gougères.

• Recipe:35 oz/1 kg Braun + 46 oz/1.3 kg Warm Water + 16 oz/450 g Egg + 14 oz/400 g Vegetable Oil

• FinalYieldperBag:Variable depending on application.• Freeze-stable once baked.

Preparation:1. Mix all ingredients in a mixer with

the paddle attachment and then allow it to sit for 10 minutes

2. Pipe into desired shapes.3. Bake 410°F/210°C for 20-25

minutes until golden brown.

Pâte àChoux

Crème Brûlée

Macaron

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Baking Mixes

Ovasil

BienexFlorentine

Cheesequick633105 BraunCheesequickMix1box:11lbs/5kgeach

A convenient no-bake cheesecake mix used for the production of a classic American-style cheesecake.

• Recipe: 18 oz/510 g Braun + 3.5 oz/100 g Sugar + 18 oz/510 g Water + 30 oz/850 g Cream Cheese

• FinalYieldperBox:10; 7 in cakes• Freeze-stable.

Preparation:1. Add Braun, sugar, water, and cream cheese in a

mixer and beat on high speed for 5 minutes. 2. Pour batter into container of choice and let set

at least 4 hours for a cuttable cheesecake.

633103 BraunOvasilMeringueMix1box:5bags;21oz/0.6kgeach

Easy-to-use, versatile meringue mix that can be used as an egg white replacer, or to top lemon meringue pie, baked Alaska, or meringue cookies.

Meringue:• Recipe: 21 oz/600 g Braun + 231 oz/6.5 kg

Water + 189 oz/5.4 kg Sugar• FinalYieldperBag: 1596 fl oz (47 L)• ServingbyVolume:380 × ½ cup portions• Freeze-stable.

Preparation:1. Add Braun to water and whip at high speed. 2. While whipping Braun and water,

slowly add in the sugar.

EggWhiteReplacement:• Recipe: 3.5 oz/100 g Braun + 35 oz/1 kg Water• FinalYieldperBag:264 fl oz (7.8 L)• ServingsbyVolume:66 × ½ cup portions

PreparationforEggWhiteReplacement:1. Add Braun to water to use as

an egg white replacement.

633404 BraunBienexFlorentineMix1box:12bags;21oz/0.6kgeach

Honey and nut cookie mix, simply add sliced, slivered or chopped nuts and bake for crispy, thin cookie or decoration.

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Documents

powder mixes · Chocolate Mousse, 2-Step 1 box: 6 bags; 35 oz/1 kg each Deep, chocolate fl avor from Dutch processed cocoa powder. TER 1 2 White Chocolate Mousse Pops Preparation: