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Description
The Crush Cream Soda, 24 Pack (591ml each) brings that distinct, nostalgic cream soda taste directly to your professional kitchen. This carbonated liquid beverage, known for its sweet, creamy vanilla profile, offers pastry chefs and bakers a unique flavour component for innovative dessert applications. Each 591ml bottle delivers a consistent, vibrant taste, perfect for integrating into a range of confections.
BEST FOR: Cream Soda Glazes, Soda Floats, Dessert Sauces, Novelty Cake Batters, Sorbet Bases, Specialty Beverages
CHEF'S ADVANTAGE: For a really vibrant cream soda glaze or gelée, reduce the Crush Cream Soda by about a third over low heat to concentrate the flavour and colour. Be careful not to boil it too aggressively, you want to retain that distinctive aroma. This intensified syrup works wonders in a mirror glaze or a fruit jelly layer.
Why It Works
- Consistent Flavour Profile: Crush Cream Soda delivers a reliable sweet, creamy vanilla taste every time, ensuring your dessert creations maintain a uniform flavour.
- Versatile Liquid Base: This carbonated beverage can be incorporated into various dessert formats, from glazes and sauces to sorbets and cake batters, offering flexibility in recipe development.
- Nostalgic Appeal: The distinct, classic cream soda flavour resonates with many, providing a unique selling point for desserts that evoke a sense of playful familiarity.
- Bulk Packaging: The 24-pack of 591ml bottles ensures you have a consistent supply on hand for high-volume pastry production without frequent reordering.
Pastry & Baking Applications
- Cream Soda Glaze: Reduce the soda slightly, then whisk into powdered sugar for a vibrant, flavourful glaze on donuts, danishes, or Bundt cakes.
- Sorbet Base: Use as the primary liquid for a refreshing cream soda sorbet, perhaps paired with a raspberry swirl.
- Cake Batter Addition: Substitute a portion of the liquid in a vanilla or white cake recipe for Crush Cream Soda to infuse a subtle cream soda flavour.
- Dessert Sauces: Reduce with a touch of sugar and a thickener for a unique dessert sauce to drizzle over ice cream, panna cotta, or cheesecakes.
- Jelly or Gelée Layers: Incorporate into gelatine or agar-agar based recipes for a distinct, clear cream soda jelly layer in entremets or verrines.
- Specialty Beverages: Craft unique non-alcoholic options like cream soda floats with artisanal ice cream, or use as a base for custom mocktails for dessert pairings.
Revenue Opportunity: Introduce a nostalgic cream soda float or a specialty cream soda-infused dessert to your menu. A unique cream soda glaze on a classic vanilla cake can fetch a premium, drawing in customers looking for something familiar yet new.
Product Specifications
- Brand: CRUSH
- Flavour/Type: Sweet, creamy vanilla soda with a distinct, nostalgic cream soda taste. Carbonated liquid beverage.
- Key Ingredients/Materials: CARBONATED WATER, SUGAR/GLUCOSE-FRUCTOSE, CITRIC ACID, SODIUM BENZOATE, NATURAL AND ARTIFICIAL FLAVOUR, COLOUR, QUILLAIA EXTRACT.
- Allergens: Check label for allergen information.
- Storage: Store in a cool, dry place away from direct sunlight. Refrigerate after opening for best quality.
- Shelf Life: See packaging for best before date.
- Recommended Usage: Serve chilled as a standalone beverage, or incorporate into dessert recipes like glazes, sorbets, or cake batters for a unique flavour twist.
- Pack Size: 24 bottles
- Bottle Volume: 591ml each
Storage & Handling
Store Crush Cream Soda in its original packaging in a cool, dry place, away from direct sunlight, to maintain optimal flavour and carbonation. Once a 591ml bottle is opened, recap it tightly and refrigerate to preserve quality. Refer to the packaging for the best before date to ensure peak freshness for all your pastry applications.
Frequently Asked Questions
Anyone tried using Crush Cream Soda in a cake recipe? Does it make the cake too sweet or weirdly fizzy?
Yeah, I've swapped out some liquid for Crush Cream Soda in a vanilla cake before. The fizz bakes out, so no weird texture. It adds a nice, subtle cream soda flavour, definitely sweet, but not overly so if you adjust your sugar slightly. Works well with a simple vanilla buttercream.
Best way to make a cream soda glaze for donuts or danishes with this Crush product?
Reduce the Crush Cream Soda by about half on the stove, then whisk in powdered sugar until you hit the right consistency. A splash of vanilla extract can boost that creamy note. It sets up nicely and gives a distinct flavour without being too overpowering.
Has anyone used Crush Cream Soda for a sorbet or granita base? How did it turn out?
I've done a cream soda granita with it. It freezes well, gets that icy, flaky texture. The flavour is spot on, very refreshing. Just make sure to taste and adjust sweetness if you're adding other fruit purees, as the soda is already quite sweet.
What's the deal with the 'QUILLAIA EXTRACT' in Crush Cream Soda? Is it something I need to worry about for allergens or specific diets?
Quillaia extract is generally used as a foaming agent, often from soapbark trees. It's usually considered safe, but if you have customers with very specific sensitivities or obscure allergies, it's worth noting. For most, it's not an issue, but always good to be transparent if asked.
Looking for bulk Crush Cream Soda in Calgary. Is Chicken Pieces reliable for delivery to bakeries?
Chicken Pieces in Calgary is solid for foodservice deliveries. I've ordered from them for my patisserie multiple times. They're usually pretty good with their delivery windows and the products arrive as expected. Worth checking their delivery schedule for your area.
Any creative ideas for using this 591ml Crush Cream Soda beyond just drinking it? Need something for a wedding dessert bar.
For a wedding dessert bar, consider mini cream soda floats with a scoop of artisanal vanilla bean ice cream. Or, make small cream soda-flavoured panna cottas, perhaps with a raspberry coulis. You could even do a cream soda simple syrup to brush on white cake layers for extra moisture and flavour.
Does the colour in Crush Cream Soda hold up when baked or mixed into lighter coloured desserts?
The colour in Crush Cream Soda is pretty stable. When baked, it might fade slightly, but it won't disappear entirely. In lighter desserts like whipped cream or a white mousse, it will impart a subtle, pale cream colour, which can actually look quite appealing.
What's the best way to store these 591ml Crush bottles once opened if I'm only using a bit at a time for recipes?
Once opened, recap the 591ml bottles tightly and keep them refrigerated. The carbonation will still eventually go flat, but keeping it cold will preserve the flavour and slow down that process. For recipes, you might even want it flat anyway, so it's less of a concern.
How can I use Crush Cream Soda 591ml in my bakery's dessert recipes?
You can use Crush Cream Soda 591ml in several dessert applications. It works well as a flavour component in glazes for cakes and pastries, as a liquid base for sorbets or granitas, or even as a unique addition to cake batters or buttercream for a distinct cream soda flavour.
Will the carbonation in Crush Cream Soda affect my baked goods?
The carbonation in Crush Cream Soda will dissipate during the baking process, so it won't typically affect the leavening or texture of most baked goods. If you're concerned, you can gently stir the soda to release some of the carbonation before incorporating it into your batter or dough.