SARBAV (Baravoise Stabilizer)

It is a powder thickening agent for Bavarian cakes,puddings and Panna Cotta.

  • Bavarian cream:100 grams of Sarbav, 125 grams of egg yolk, 125 grams sugar, 500 grams of milk, 100 grams of flavoring paste, 750 grams of semi-whipped cream.Heat the milk to about 50 ° C, add the Sarbav and mix for two minutes. Add the egg yolk, sugar, the flavoring paste and pour on the whipped cream. Mix and pour into molds. Leave in the fridge to cool at least two hours before use
  • Panna Cotta:80/100 grams of Sarbav, 300 grams of milk, 700 grams of cream.Heat the milk to about 50°C. Add the Sarbav and mix for two minutes. Add the cream (liquid or whipped). Mix and pour into the molds. leave in fridge to cool at last two hours before use



Sugar, maltodextrin, gelatin, dextrose syrup, modified starch: acetylated distarch adipate (E1422); skimmed MILK powder, stabilizer: xanthan gum (E415), carrageenan (E407), sodium alginate (E401)

Storage precautions:

The product must be stored in a cool and dry place, away from direct light

Average nutritional values for 100 grams

Energy 1223 Kj 292 Kcal

Proteins 3 grams

Carbohydrates 70 grams of which sugar 59 Grams

Fats 0 grams of which saturates 0 grams

Fiber 0,4 grams

Salt 0,1 grams

Additional information


2kg – SKU: PAS002K2


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