Technical Information
- Product name: Mactop® Traditional
- Product code & size: 10000143 (12 x 1 Litre Tetra)
- Product code & size: 10000144 (10 Litre Bag in box)
- Shelf life from date of manufacture: 9 months (1 Litre), 6 months (10 Litre). Unopened, store in a cool, dry place (<20°C).
- Shelf life once opened: Once opened, keep refrigerated and consume within 7 days.
-
Mactop® Traditional is a delicious alternative to fresh cream that is ideal for patisserie, confectionery, gateaux and desserts. It contains less than half the fat of double cream and when whipped, it’s freeze-thaw stable and triples in volume, giving you a great yield every time. The thick, creamy consistency of the whip holds exceptionally well and stays deliciously fresh for up to four days in the fridge. It can be blended with custard to create crème patisserie-type filling for choux and doughnut products.
And if you want to add your own flair? No problem — you can add colours and flavours without it affecting the finish of the whip.
This product has been endorsed by The Craft Guild of Chefs. When scoring, the independent chef panel said:
- “Easy to use and whips well”.
View our other products that have been endorsed by The Craft Guild of Chefs here.
Other products in this range include:
Visit our packaging page to discover what you can do with the packaging after you’ve used every last drop.
Related recipes
-
Recipe Cookies & cream milkshake
-
Recipe Loaded milkshake
-
Recipe Mint chocolate sundae
-
Recipe Black forest sundae
-
Recipe Mini banoffee tart
-
Recipe Victoria sponge
-
Recipe Gold chocolate crème brulee pot
-
Recipe Layered black forest dessert
-
Recipe Banoffee slice
-
Recipe Black forest loaf cake
-
Recipe Strawberry cake jars
-
Recipe Coronation celebration cake
-
Recipe Cakey French toast
-
Recipe Belgian chocolate cake jar
-
Recipe Chocolate orange sundae
-
Recipe Mango sundae
-
Recipe Malt caramel Mille Feuille with Tonka bean cream
-
Recipe Mango and passionfruit Mille Feuille
-
Recipe Lavender glacage cake
-
Recipe Cold set cheesecake
-
Recipe Blueberry and Violet ice cream spongewidge
-
Recipe Pistachio ice cream spongewidge
-
Recipe Mixed berry scrolls
-
Recipe Brownie scrolls
-
Recipe Strawberry & elderflower Crème Brûlée tarts
-
Recipe Mini Crème Brûlée tarts
-
Recipe Eggnog Crème Brûlée Tart
-
Recipe Pink Ice cream slider
-
Recipe Pumpkin tiramisu
-
Recipe Double “hot” chocolate
-
Recipe Cherry Bakewell sensational sundae
-
Recipe Sensational sticky toffee sundae
-
Recipe Apple & cinnamon sensational sundae
-
Recipe Sicilian Lemon sensational sundae
-
Recipe Chocolate orange sensational sundae
-
Recipe Raspberry shortbread ice cream sandwich
-
Recipe Miso caramel blondie ice-cream sandwich
-
Recipe Burnt honey ice cream sandwich
-
Recipe Birthday cake ice cream sandwich
-
Recipe Tiramisu pot
-
Recipe Mixed Berry bao bun
-
Recipe Banoffee bao bun
-
Recipe S’mores Bao bun
-
Recipe Mille-feuille
-
Recipe White Tiramisu Éclair
-
Recipe Mango & Passionfruit Éclair
-
Recipe Mixed Berry Éclair
-
Recipe Matcha Éclair
-
Recipe Chocolate Éclair
-
Recipe Lemon Éclair
-
Recipe Strawberry Éclair
-
Recipe Tiramisu Choux
-
Recipe Red Berry Tiramisu
-
Recipe Tiramisu Matcha Cheesecake
-
Recipe Tiramisu Brownie
-
Recipe Date, Rose and Pistachio Tiramisu cookies
-
Recipe Tiramisu Choux Artisan
-
Recipe Strawberry Petit Gateaux
-
Recipe Layered salted caramel pots
-
Recipe Cakey French toast
-
Recipe Strawberries & cream muffins
-
Recipe Lemon meringue muffins
-
Recipe Tiramisu muffins
-
Recipe Scottish flag cake
-
Recipe Strawberry crème cake slices
-
Recipe Salted caramel mini cheesecakes
-
Recipe Cookie pie cheesecakes
-
Recipe Upside down toffee apple cake
-
Recipe Black forest gateaux
-
Recipe Black forest patisserie
-
Recipe Mixed berry doffles
-
Recipe Croons
-
Recipe Coronation celebration cake
-
Recipe Valentines choux sharer
-
Recipe Swiss roll bomb
-
Recipe Paris–Brest
-
Recipe Swiss roll trifle
-
Recipe Choux religieuse
-
Recipe Sticky toffee trifle
-
Recipe Mango & passionfruit cheesecake
-
Recipe Victoria Sponge
-
Recipe Chocolate Profiteroles
-
Recipe Cookie cups
-
Recipe Strawberry cake jars
-
Recipe Doughnut platter
-
Recipe Raspberry & Dark Chocolate Eclair
-
Recipe Eastern Mess
-
Recipe Cannoli brandy snaps
-
Recipe Raspberry and pistachio open tartlet
-
Recipe Viennese blackberry finger
-
Recipe Neapolitan cake
-
Recipe Red berry semi-freddo
-
Recipe Raspberry Swiss Roll
-
Recipe Raspberry Cream Chocolate Swiss Roll
-
Recipe Rainbow éclairs
-
Recipe Autumn doughnuts
-
Recipe Mini Speculoos cheesecakes
-
Recipe Belgian chocolate cake jar
-
Recipe Toffee cake jar
-
Recipe Frozen raspberry souffle
-
Recipe Yule log
-
Recipe Black forest pavlova
-
Recipe Choux Buns
-
Recipe Dark chocolate and hazelnut bombe
-
Recipe Sticky toffee dessert