Cream stiffener, 5 x 8 g

Elaborately decorated cream cakes, light mousses and finely piped cream toppings place special demands on the bakery: the cream must not only look beautiful, but also retain its shape when time passes between plating and serving. This is exactly where this RUF Sahnefest comes in. The fine powder made from dextrose, modified starch and tricalcium phosphate stabilises the cream structure from within, reliably binds the water and prevents settling and collapsing – even after several hours in the refrigerator. The natural taste of the cream is fully preserved, and the consistency remains creamy and light without becoming heavy or buttery.

The Sahnefest proves its worth wherever cream must hold its shape. In cream cakes, sponge rolls and choux puffs, it provides a stable filling and decoration that still looks fresh even after hours. For cream toppings on desserts, ice creams and hot beverages, it gives the decoration the necessary structure without affecting its appearance. For fruit tarts and fruit bases, it is advisable to dust a small amount of powder thinly over the Cake base before adding the topping – this prevents the base from becoming soggy from fruit juice and keeps it crisp. For mousses and creams into which whipped cream is folded, the Sahnefest should be incorporated while whipping, so that stability is maintained even after folding in.

Preparation is simple and requires no changes to your usual workflow. The cream must be well chilled before use – at least one hour in the refrigerator, ideally overnight – as the Sahnefest can only develop its full effect with sufficiently cold cream. Whip the 250 ml of cold cream briefly, then slowly stir in the contents of the sachet while whisking continuously, and then whip the cream until fully stiff. Keep refrigerated until serving. One sachet of 8 g is sufficient for 250 ml of cream; use proportionally more sachets for larger quantities. The pack contains five sachets, making it the ideal stock size for regular use in the bakery.

RUF Sahnefest should always be stored in a dry, odour-free environment, as both moisture and strong foreign odours can impair the quality of the fine powder and reduce its effectiveness. A dry, cool store cupboard, well protected from heat and steam, is the ideal place to keep it. After opening, reseal the packaging carefully and use promptly.

Firm whipped cream is not something to be taken for granted in the bakery – it is the result of the right preparation and the right tool. RUF Sahnefest delivers both: reliable stabilisation that keeps whipped cream in shape for hours, and an application so simple that it fits seamlessly into any workflow. Flavour-neutral, gluten-free and consistently reduced to the essentials, it is a product that makes no unnecessary promises – it simply delivers what is asked of it. Those who rely on cream in the bakery that still holds its shape when it matters most have made the right choice with this Sahnefest.