Process for preparing fruit compote having a cream topping

摘要

The process is characterised in that the migration of the natural pigments from the compote fruits into the cream topping is retarded by a milk crème layer applied between the compote and cream topping and is coloured in a manner typical of the product, the milk crème layer having a layer thickness of at least 5 mm. The process is additionally characterised in that the milk crème layer is artificially or naturally acidified to a pH below the isoelectric range of the casein (4.0-4.7).