In many recipes of the classical or innovative pastry, creams have always been fundamental to give flavours and elegance.
However, such a precious element is very sensitive: the quality of a cream depends also on the hygiene conditions.
For example, the cream, through a chemical alteration, can have a rancid taste due to oxidation or you can get a too liquid cream in case of too much lactic acid bacteria.

The worst risk is represented by a bacterial contamination during the preparation which can lead to food poisoning (salmonella, staphylococcus).

The preparation of a cream is therefore a delicate process that requires attention and care.

The most important part of the preparation of hot creams is the final operation, the cooling.
The process must be performed extremely quickly, in a homogeneous way throughout the mass to stabilize the structure.

The temperature must quickly reach less than 20°C to block much of the free water, avoiding microbial alteration.
In this way the cream is preserved well and there will be no risk.

How can we help you?

prodotti-006To ensure a perfect result, you must also provide yourself with the best equipment.
Thanks to our HotmixPRO Breeze you will be able to reach the minimum temperature of -24 ° C without difficulty, controlling degree by degree the temperature.
At these levels, precision is the most important thing and even a few degrees make the difference.
For this reason HotmixPRO opts for such a specific control without approximations.

Furthermore, HotmixPRO Breeze is able to pasteurize through a rapid cooling, minimizing the risks to health created by pathogens which proliferate in hot environments. Then the non-stop mixing ensures best results.


Then by using our HotmixPRO Creative you will enjoy all the comforts you need: it chills down to -24 ° C and cook up to 190°C in the same bowl. In this way, you will be able to cook and cool your creams in a very short time for a perfect pasteurization!


At the end it is appropriate to keep the cream in the fridge (+ 4°C), well covered by a film in contact with the cream or better in vacuum-sealed package, in order to protect them from any pathogen.

WARNING: we strictly advise you not to use copper receptacles for storing to avoid the formation of Verdigris. The plastic or glass ones are much better.