Bavaroise is the French name for Bavarian cream. This delicate cream dessert is based on aerated cream that can be flavoured, or a fruit puree, and at least cold gelatin as the setting ingredient. Other recipe variations include adding whipped cream and/or whipped egg whites. We can test your chosen recipe in our lab kitchen to perfection it and translate it into a custom made production line. Our continuous bavaroise process lines include the metering and dosing of ingredients and flavours, aeration of creams, the in-line mixing in of the gelatin, beating of egg whites and preparation of fruit puree. All equipment components are engineered to the highest hygienic standards and parameters are controlled from one operating panel. This is one of our bestselling lines so you will benefit from our expertise and support when setting up your bavaroise production.