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Hanan’s Tres Leches

HANAN’S Tres Leches Traditional Latin Dessert Mix is used in the preparation of a Tres Leches (three milks) cake. The Tres Leches Traditional Latin Dessert Mix has the flavor of three milks (sweetened condensed milk, evaporated milk and cream), so there is no need to make the time consuming Tres Leches mixture from scratch.

Simply thaw HANAN’S Tres Leches Traditional Latin Dessert Mix, shake and pour over the cake until it is thoroughly soaked. The cake can then be garnished with an Icing, a whipped topping, a fruit topping, or any combination of the three. The completed Tres Leches flavored cake must be stored refrigerated.

To produce customized Tres Leches cakes with regional ethnic appeal, liqueurs or flavorings may be added to the thawed HANAN’S Tres Leches Traditional Latin Dessert Mix before soaking the cake. Some possibilities are the addition of rompope, brandy, rum, wine, coconut liqueur, chocolate liqueur, chocolate syrup or caramel flavor.

HANAN’S Tres Leches Traditional Latin Dessert Mix has been formulated to produce a dairy flavored ICING & FILLING when it is used in combination with HANAN’S Whip Deelite Base Topping. Procedure: Combine two parts of thawed HANAN’S Whip Deelite Base Topping with one part of thawed HANAN’S Tres Leches Latin Dessert Mix in a mixing bowl. Using a rotary mixer with wire whisk, whip on medium speed until soft peaks form. The dairy flavored ICING & FILLING will have a volume of 350%. The texture will be smooth and firm, with a cream color. The refrigerated whipped stability will be up to three days.

Specifications

Description: A FROZEN, LIQUID DESSERT MIX. USED TO MOISTEN (SOAK) AND FLAVOR LAYER CAKES WITH A SWEET DAIRY FLAVOR PROFILE. SOAKED LAYER CAKE IS THEN DECORATED WITH ICING OR WHIPPED TOPPING. SEE NOTE AT BOTTOM.

Rabbinical Classification: KOSHER & DAIRY.

Typical Method of Use:
THAW, SHAKE WELL. POUR ON CAKE AND LET IT SOAK IN. DECORATE CAKE WITH WHIPPED TOPPING OR ICING. REFRIGERATE CAKE FOR A MINIMUM OF TWO HOURS BEFORE SERVING. SOAKED CAKE MUST BE STORED REFRIGERATED. SEE PACKAGE FOR RECIPE.                                                                                               .

Composition by Formulation:
FAT: 10.5% (+- 1%)
SOLIDS: 34.6% (+- 2%)
PROTEIN: <1.5%

Color: CREAM.

Flavor: SWEET. STRONG CARAMEL MILK FLAVOR.

Bacteriological:
COLIFORM: <10 MPN/GRAM
TOTAL PLATE COUNT: <5,000 CFU/GRAM
YEAST: <100 CFU/GRAM
MOLD: <100 CFU/GRAM

Shelf Life:
FROZEN (UNOPENED): 18 MONTHS
REFRIGERATED (UNOPENED): 14 DAYS
REFRIGERATED (OPENED): 7 DAYS

Net Weight: 35.25# CASE ( 4 x 8.81# PAPER CONTAINERS)

Identification: JULIAN DATE / BATCH NUMBER

Ingredients: WATER, HYDROGENATED PALM KERNEL OIL, SUGAR, CORN SYRUP, HIGH FRUCTOSE CORN SYRUP, NON FAT MILK SOLIDS, POLYSORBATE 60, SODIUM STEAROYL LACTYLATE, MONO AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, XANTHAN GUM, NATURAL AND ARTIFICIAL FLAVORING CONTAINING (CREAM SOLIDS, VANILLIN, LACTIC ACID, ACETIC ACID), CARRAGEENAN, BETA CAROTENE (FOR COLOR).

Allergen Identification: CONTAINS MILK.

NOTE: HANAN’S TRES LECHES LATIN DESSERT MIX HAS BEEN FORMULATED TO PRODUCE A STABLE DAIRY FLAVORED WHIPPED ICING & FILLING WHEN IT IS USED IN COMBINATION WITH HANAN’S WHIP DEELITE BASE TOPPING. IF WHIPPED 2:1 (TWO PARTS HANAN’S WHIP DEELITE BASE TO ONE PART HANAN’S TRES LECHES LATIN DESSERT MIX) ON MEDIUM SPEED, IN A ROTARY MIXER. A DAIRY FLAVORED WHIPPED ICING & FILLING, WITH 350% VOLUME WILL BE PRODUCED. WHIPPED REFRIGERATED STABILITY WILL BE 1 TO 3 DAYS. THE ICING & FILLING MUST BE STORED REFRIGERATED AND CAN BE FROZEN.