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Irca Lilly Neutral Mousse Mix (Fond) - 10 KG Professional Bulk Pail

⭐ FREQUENTLY REORDERED BY BULK BUYERS
$CAD195.99
Item Number
7425200707710
Brand
Irca Since 1919
Availability:
Ships in 2-3 days
BEST FOR:
Customized fruit mousses, bavarois, cheesecakes, cream stabilization, and frozen semifreddos.
Current Stock:
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Description

Unlock infinite dessert possibilities with Irca Lilly Neutral Mousse Mix (Fond). Distributed by ChickenPieces.com from our Calgary logistics hub, this 10 KG bulk pail is the professional foundation for all your custom-flavored pastry creations. Unlike pre-flavored mixes, the Neutral Fond is designed to be a "clean slate," allowing the flavor of your added chocolates, purees, or pastes to shine while providing the structural integrity and velvety mouthfeel that Irca is world-renowned for.

BEST FOR: Custom Fruit Mousses, Chocolate Bavaroises, Panna Cotta, Cheesecakes, Semifreddo, and Large-Scale Banquet Catering.
CHEF'S ADVANTAGE: This mix replaces the need for blooming gelatin and tempering bases. It ensures a clean, sharp cut in entremets even after freezing and thawing. Always refer to the physical pail for current safety and ingredient declarations.

Why It Works

  • Universal Compatibility: The neutral profile allows you to add any flavoring—from fruit purees and nut pastes to compound flavors and melted chocolate—without altering the sweetness balance.
  • Exceptional Structural Stability: Engineered to hold its shape in tall cakes and intricate molds, maintaining a professional finish at room temperature better than traditional gelatin.
  • Freeze-Thaw Excellence: A staple for professional production cycles; desserts can be prepared and frozen in bulk, then glazed and thawed without weeping or texture loss.
  • Streamlined 2-Step Process: Simply whisk the Lilly Neutral with water (or milk/puree) and fold into semi-whipped cream. Reduces labor costs and human error in busy kitchens.
  • High-Yield 10 KG Pail: The bulk format offers the best price-per-kilogram for high-volume operations, ensuring you always have a stabilizer on hand for large orders.
  • Fast Calgary Logistics: Stocked locally in Alberta, we provide rapid, tracked shipping across Canada to support your professional pastry station.

Use Cases

  • Signature Entremets: Use as the primary stabilizing agent for complex, multi-layered cakes where a clean, vertical slice is essential for presentation.
  • Custom Mousse Domes: Perfect for silicone molds; once frozen, the mousse unmolds with high-definition detail and a smooth surface for mirror glazing.
  • High-Volume Verrines: Create thousands of stable, consistent cup desserts for weddings or corporate events that won't lose their airy texture on the buffet.
  • Stabilized Whipped Cream: Add a small amount to heavy cream to create a "chantilly" that holds its peak for hours, even in warmer environments.

Specifications

  • Brand: Irca
  • Line: Lilly
  • Flavor: Neutral (Fond)
  • Size: 10 KG (22 lbs)
  • Packaging: Resealable Food-Grade Pail
  • Storage: Store in a cool, dry place. Ensure the lid is tightly sealed to protect against humidity.

Frequently Asked Questions

What is the standard mixing ratio for Lilly Neutral?
For a standard mousse, the professional ratio is 200g of Lilly Neutral + 200g of water (or milk/puree) + 1000g of semi-whipped unsweetened cream. Whisk the Lilly with your liquid first, then fold in the cream. If adding chocolate or heavy pastes, adjust liquid ratios accordingly.

Can I use this for vegan or vegetarian desserts?
The Irca Lilly range utilizes bovine gelatin as its structural base. While it is free from pork, it is not suitable for vegetarian or vegan diets. Please review the ingredient label on the pail for specific gelatin certifications.

Is it freeze-stable?
Absolutely. Lilly Neutral is specifically formulated to withstand the freezing process required for modern patisserie. It prevents the formation of large ice crystals and ensures the mousse remains creamy and stable after thawing.

Do I need to add sugar?
Lilly Neutral contains a balanced amount of sugar to help with the dissolution of the mix. However, because it is neutral, it is designed to be paired with unsweetened heavy cream (35% fat) to ensure the final dessert is not overly sweet.

Why is it called "Fond"?
"Fond" is the European pastry term for a base or foundation. It signifies that this is the structural starting point to which you add your own creative flavors and textures.

Why buy from ChickenPieces.com?
ChickenPieces.com is 100% Canadian-owned and based in Calgary. We understand the logistical needs of professional bakeries. By shipping 10kg pails locally from Alberta, we offer lower shipping costs and faster delivery than international suppliers, keeping your production line moving.

Order today for fast shipping from our Calgary warehouse.

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