Crema Fast MIO: instant cold pastry cream, ready in minutes
Crema Fast MIO is a professional powder preparation that turns cold water into a smooth, stable pastry cream without any cooking. Mix 0.375-0.400 kg of powder per litre of cold water, whisk for 2 minutes in a planetary mixer, rest 10 minutes and whisk again: the cream is ready to fill and decorate. The 15 kg sack yields about 37-40 litres of finished cream, with controlled food cost and consistent results batch after batch.
What an instant pastry-cream mix is
An instant cold-mix pastry cream is a dry blend of sugars, starches and milk powder that hydrates and thickens at room temperature, replacing the traditional cooked custard made with milk, egg yolks, sugar and starch. For high-volume labs it removes the cooking and cooling steps, cuts preparation time and standardises texture, while keeping the classic vanilla-cream profile used to fill and top pastries.
The producer: Innovaction and the MIO line
Crema Fast belongs to the MIO line of pastry and gelato semi-finished products created and distributed by Innovaction S.r.l., based in Ragusa, Sicily. The MIO range is built around high quality standards and competitive cost for professional laboratories, covering creams, fruit fillings, mixes, flours and gelato bases.
Characteristics and texture
The formula combines icing sugar and sugar with wheat and modified starches, whole and skimmed milk powder, glucose syrup and the stabiliser E407 (carrageenan), which gives the cream an even, glossy structure. The result is a versatile cream that holds its shape in cold fillings and stays stable in baked applications, with a clean, sweet, vanilla-type taste.
Technical specifications
Net content: 15 kg sack. Dosage: 0.375-0.400 kg of Crema Fast per litre of cold water. Yield: about 37-40 litres of finished cream per sack. Allergens: contains cereals with gluten and milk; may contain traces of soy. Storage: cool, dry place; reseal after use. Shelf life: see bottom of the sack (about 12 months from production for the sealed pack).
Professional uses in the kitchen
Crema Fast is designed for high-throughput pastry and gelato work. Use it to fill choux and bigne, cannoli, krapfen and doughnuts; to top fruit tarts and crostate; as a layer in cakes, mignon and petits fours; and as a base for spoon desserts. Because it is mixed cold, it can be flavoured and coloured with pastes (pistachio, hazelnut, coffee, lemon) to create a full range of cream variants from a single product.
Pairings and finishing
Combine Crema Fast with fresh and confit fruit on tarts, with cocoa and dark chocolate ganache in layered cakes, and with MIO fruit and nut pastes (pistachio, almond, coconut) for filled pastries and gelato decorations. A dusting of icing sugar or a glaze finishes mignon and choux for the display counter.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a dry ambient product no cold chain is required: full pallets and standard 24-48 hour shipping via Swiss Post PostPac, Planzer and Galliker reach Zurich, Winterthur, Aargau, St. Gallen and Lucerne, as well as Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Sion) and mountain regions (Chur, Davos). Ideal for stocking professional kitchens. Service tailored for pastry shops, gelato parlours, bakeries, hotels, restaurants, delicatessens and Italian grocery stores.
Who it is for
Crema Fast MIO is made for pastry chefs, gelato makers, bakers and HORECA labs that need a reliable, fast and cost-controlled pastry cream for daily high-volume production, without sacrificing a clean, traditional flavour.
