1. TOPPING BASES

2. TOPPING BASES
Topping bases recognised as MOKAERO range are instant products which are produced in spray drying technology. They are based on vegetable oils, proteins and special composition of vegetable emulsifiers. Raw materials used in the process and their proportions determine the key characteristics of the whipping cream powders as: overrun, consistency, stability and taste.

3. TOPPING BASES
Toppings MOKAERO are used to prepare cold desserts where we desire the effect of aeration obtained by mechanical mixing. The effect of aeration improves the creaming, taste and most of all increases the volume of the final product.
Toppings can be combined with hydrocolloids, modifying the structure, increasing the volume and stability.

4. ADVANTAGES Good overrrun comparing to liquid whipping cream
Short whipping time
Good stability (product stable at room temperaturę)
No synerysis observed
Good consistency
Easy transport
Easy storage (in room temperature)
Low cost
Long shelf life

5. TOPPING BASES APPLICATION AREA whipped cream cold desserts ice-cream
puddings
creams
mousess
pastry filling

6. NEW DEVELOPMENTS
Recent New Developments in the Mokaero product range are:
Topping Mokaero 21
dedicated for ice cream production developed as a palm oil free
alternative
Topping Mokaero R02
dedicated for ice cream production developed as a HVO free alternative

7. AVAILABLE OPTIONS

8. FAT OVERRUN BULK DENSITY [G/100ML]
PRODUCT
COMPOSITION
PROTEIN
FAT
OVERRUN
BULK DENSITY [G/100ML]
WAY OF PREPARATION
REMARKS (Structure, stability, application)
MOKAERO 2
Fully hydrogenated vegetable fat (coconut), glucose syrup from wheat or maize, milk proteins, emulsiefier E472b.
7,5-10,5
58-62
>150
25-45
Cold water or milk (6-8°C)
NEUTRAL, MILKY TASTE, FULLY HYDROGENATED COCONUT FAT; ICE-CREAM PRODUCTION
MOKAERO
Fully hydrogenated vegetable fat (coconut), glucose syrup from wheat or maize, emulsiefiers: E472b, E472a, milk proteins.
>250
NEUTRAL, MILKY TASTE, IMPROVED OVERRUN, MORE STABLE STRUCTURE; ICE-CREAM PRODUCTION
MOKAERO 4
Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, stabilisers: E341(iii), E340(ii).
2,5-7,5
50-54
Ambient water (18-20°C)
DECORATION AND CAKE FILLING, DESSERTS, CREAMY, VERY GOOD SPREADING PROPERTIES, DENSE STRUCTURE
MOKAERO 41
Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, stabilisers: E341(iii), E340(ii), thickener: E463.
>300
DECORATION AND CAKE FILLING, DESSERTS, CREAMY, DENSE STRUCTURE; EXCELLENT SPREADABILITY, MORE STABLE IN TIME COMPARING TO MOKAERO 4
MOKAERO 5
Fully hydrogenated vegetable fat (palm kernel), glucose syrup from wheat or maize, milk proteins, emulsiefier E472b.
62-67
>200
INCREASED PROTEIN CONTENT; DESSERTS AND ICE CREAM
MOKAERO 9
Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, stabilisers: E340(ii).
1,0-2,3
48-54
ECONOMY VERSION, MULTI APPLICATION
MOKAERO 12
Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, stabilisers: E340(ii), thickening agent E463, sucrose.
MOKAERO 10
4,0-6,0
MOKAERO 11
Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, thickener: E463, stabilisers: E340(ii).
>220
DECORATION, DESSERTS, LIGHT AND CREAMY STRUCTURE
MOKAERO KOSHER
Glucose syrup from wheat or maize, fully hydrogenated vegetable fat (palm kernel), emulsiefiers: E472a, E471, milk proteins, stabilisers: E341(iii).
3,0-5,5
49-55
34-42
ECONOMY VERSION, MULTIAPPLICATION
MOKAERO RO2
Glucose syrup from wheat or maize, vegetable fat (palm kernel), emulsiefiers: E472b, E471, milk proteins, stabilisers: E339(ii).
2,0-3,7
BASED ON NON-HYDROGENATED FAT, VERY GOOD OVERUN, ICE CREAM APPLICATION.

9. WAY OF PREPARATION COLD APPLICATION AMBIENT TEMPERATURE 6-8°C 18-20°C
Water or Milk
Mokaero 2
Mokaero 21
Mokaero 5
Mokaero 9
Mokaero 12
Mokaero 10
Mokaero 11
Mokaero R02
AMBIENT TEMPERATURE
18-20°C
Water
Mokaero 4
Mokaero 41

10. APPLICATIONS Whipped cream Ingredients: % - Topping MOKAERO 60.0
- Icing sugar
How to prepare:
- Blend ingredients
- To 250 ml cold milk add 100 g mixture
- Mix 3 minutes on the highest level of blender

11. Angelic cream
Ingredients: %
- Topping MOKAERO 40.0
- Icing sugar
- Modified starch 8
- Aroma 4
How to prepare:
- Blend ingredients
- To 250 ml cold milk add 100 g mixture
- Mix 3 minutes on the highest level of blender
- Put in the fridge (approx. 30 min.)

12. Chocolate Ice-cream
Ingredients: %
MOKAERO 37.0
Icing sugar 45.0
Powdered cocoa
Modified starch
Gelatine instant
Aroma q.s
Colour q.s
How to prepare:
Blend ingredients
To 500 ml cold milk, add 200 g mixture
Mix 3 minutes on the highest level of blender
Put in the fridge (approx. 30 min.)

13. Milkshake
Ingredients: %
- Topping MOKAERO
- Icing sugar 36.0
- Modified starch 12.0
- Glucose powder 35.0
- Aroma q.s
- Colour q.s
How to prepare:
- Blend ingredients
- To 400 ml cold milk, add 110 g mixture
- Mix 3 minutes on the highest level of blender
- Put in the fridge (approx. 30 min.)

14. Quark mousse
Ingredients: %
- Topping MOKAERO
- Icing sugar 24.0
- Skimmed milk powder 23.0
- Gelatin instant 5.0
How to prepare:
- Blend ingredients
- Mix 235 g of cold quark with 175 g water
- Add 100 g of topping mixture
- Mix 3 minutes on the highest level of blender
- Put in the fridge (approx. 30 min.)

15. THANK YOU FOR YOUR ATTENTION!