Cremele din cacao pe baza de grasime vegetala sunt de doua feluri: termostabile si non-termostabile. Caracteristica cremei termostabile este ca acesta sa ramana relativ la forma initiala dupa coacerea produsului in care a fost aplicata. Termostabilitatea este inluentata totusi de temperatura si timpul de coacere. Pentru produsele din foitaj recomandam introducerea cremei dupa coacere.
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