Golnan Carat Decorcrem Cocoa Hazelnut Confectionery Cream

Decorcrem is molecularly stabilized to endure blast-freezing down to -18°C without emulsion breakdown. Upon ambient defrosting, it exhibits zero syneresis (water separation) or oil bleeds, preserving its native gloss, elasticity, and mouthfeel, making it ideal for frozen doughs and pastries.

Yes; gently heated to 35°C-38°C, the cream achieves fluid viscosity for pouring over cakes or dipping donuts and éclairs. Upon setting at room temperature, it establishes a soft, mirror-gloss veneer that cuts cleanly without adhering to the knife blade or splintering.

Decorcrem possesses semi-bake-stable characteristics. When completely enclosed inside dough matrices (muffins, laminated croissants, stuffed cookies), it tolerates oven temperatures up to 180°C without bubbling out or scorching. However, it is not engineered for open-surface baking directly exposed to heating elements.

Yes; at standard room temperatures between 20°C and 24°C, Decorcrem displays a naturally pliable, plastic rheology. It loads directly into piping bags without preheating, yielding clean extrusion ribbons, decorative rosettes, or uniform hollow-pastry injections.

Pails are injection-molded from heavy-gauge food-grade polypropylene (PP) offering robust atmospheric barriers. Lids integrate a tamper-evident tear-strip lock and gasketed sealing skirts, halting moisture ingress, insect infestation, and lipid auto-oxidation throughout storage.

The minimum procurement threshold is 10 pails (100 kg net). Standard palletized configurations tier 48 pails (480 kg net total) on 100x120cm footprints, poly-strapped and wrapped. During high-temperature seasons, dispatch is managed exclusively via refrigerated freight.

No; refrigeration is explicitly discouraged as cold shock hardens lipid structures and promotes condensation. Simply scrape container walls with sanitized spatulas, reseal the airtight lid tightly, and store in a cool, dry room (16°C-20°C) to maintain natural piping pliability.