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Soy whipped cream topping is an excellent and healthy choice for favourite desserts. It is a good substitute for regular cream because it does not contain milk and dairy products, therefore is an ideal choice for people with lactose intolerance. Suitable for preparing desserts, sweet drinks, fruit salads and puddings. It can also be used in the preparation of savoury dishes.
It contains between 37 and 50% protein (twice as much as in meat), including all 8 essential amino acids.
Soy drink (water, soy seeds) 75%, coconut fat 5%, palm butter 5%, inverted sugar syrup, emulsifier: vegetable fat mono and diglycerides; thickener: cellulose, sodium alginate: acidity regulator: potassium phosphate, sodium citrate; sea salt, vegetable aroma
Prepare in the same way as you would prepare regular cream. Pour the cream into a bowl and beat with an electric mixer until you get the desired whipped cream.
Once opened, keep refrigerated and use within a few days.
Indicated on the packaging.
Tofutown, Tofustraße 1, D-54578 Wiesbaum, Germany
Galleria Internazionale d.o.o., Predavčeva 6, 10000 Zagreb, CroatiaCountry of origin: Germany
|Energy value||517 kJ /136 kcal|
|Of which saturated||10 g|
|Of which sugars||8,5 g|