Carma Mousses are used all over the world by patisseries, restaurants and hotels striving to offer their customers only top quality convenience desserts.

 

 

The main advantages of the new recipe of our five different types of mousse are:

 

The new Carma mousses are made without gelatine which makes them also perfect for people with reservations about conventional gelatine. You can now reach an even greater number of consumers with your dessert creations.

 

When developing the new recipe we also simplified the preparation. 500g of Carma Mousse now only need to be mixed and beaten with one litre of full cream milk. This means you only need one production step and can save valuable time.

 

Carma mousses are now available in a user-friendly packaging of 6 units of 500g instead of 12 units of 400g like before. It’s now so easy to offer several different flavours and add more variety to your offering.
 

Find tipps and tricks for the preparation in our download section.