100% Arabica coffee anhydrous cream with cocoa biscuit grains, specifically designed to maintain a spreadable consistency even at the temperature of -15 ºC of the freezer showcase.
Ideal for the variegation of ice cream and soft ice creams, to make creminos, as a filling of sticks and as crunchy filling of cakes, single portions and mignon.
Discover the ice cream flavors suggested by our Ambassadors to match with JoyCream Caffè Biscotto:
- To make the product as homogeneous as possible, it is important to mix well in the bucket before each use.
- To use JoyCream Caffè Biscotto as an ice cream or semi-cold cake cover, add 20-30% of one of JoyCouverture products.
- With 100% Arabica coffee
- With gluten-free cocoa biscuit grain
- Without hydrogenated fats
- Without artificial flavours
- Ready to use
- Versatile for your ice cream and pastry creations
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