Pana Monna Lisa 12 X 1 litter
Sweetened vegetable cream. Its specific formula makes it especially suitable for decorating, thanks to its excellent whipping and long life before collapsing. Free of milk by-products, with a bright white color and a vanilla creamy taste, it can be flavored and colored according to the needs.
Bianco Brio Pana 12X1 L
Bianco Brio for Pastry is a high-quality sweetened UHT non-dairy cream with a silky and thick consistency (27% fat), characterised by an aroma of cream and vanilla. Easy to use, Bianco Brio will convince you of its excellent features.
Bianco Brio Pana Multiuse
Bianco Brio Multiuse is an unsweetened UHT non-dairy cream. Highly versatile, it can be used in pastry work and for cooking. It can be used as a condiment, ingredient, or to prepare sauces. Adding sugar, it can be whipped and used in pastry for decorations and fillings.
Pana Danica Flexible
Vegetable dairy alternatives is produced from vegetable oil and can be used instead of or supplementary to dairy cream.
This dairy alternatives is perfect for decorating cakes, mousses, desserts, hot drinks and filled pastries. Additionally, after whipping is it easy to add fruits, flavours, nuts, liquid chocolate, etc.
Pana Uniwhip
Vegetable dairy alternatives is produced from vegetable oil and can be used instead of or supplementary to dairy cream.
This dairy alternatives is perfect for decorating cakes, mousses, desserts, hot drinks and filled pastries. Additionally, after whipping is it easy to add fruits, flavours, nuts, liquid chocolate, etc.
Pana Gamaro
Vegetable dairy alternatives is produced from vegetable oil and can be used instead of or supplementary to dairy cream.
This dairy alternatives is perfect for decorating cakes, mousses, desserts, hot drinks and filled pastries. Additionally, after whipping is it easy to add fruits, flavours, nuts, liquid chocolate, etc.
Pana Danica Caterwhip DK
Danica Caterwhip is an unsweetened dairy alternative, where we use UHT technology (ultra high temperature) to make the product long-lasting. Caterwhip can be whipped into a foam suitable for decorating and filling for cakes and desserts. With its high volume of up to 400% when whipped, it makes it very economical to use compared to dairy products. The vegetable fat we use is optimized with its melting point close to body temperature, which means that it melts in the mouth and not on the table. The stability is therefore better than when using butterfat, which we all know gets soft on the table.