Types Of Heavy Whipped Cream Powder for Wholesalers and Food Companies
AF36% WHIPPED CREAM
Whipping Cream’s 36% fat content guarantees steady, dependable results all year round. Powdered whipping cream can be used in pastry making as well as cooking. The Excellence whipping cream (36% fat) has a remarkable whipping rate (2.7 L on average) all year long and thickens quickly with exceptional hold (no collapse or leaking). It is an essential component for all of your recipes since it excels at highlighting various flavors.
VF35% WHIPPED CREAM
Professional chefs choose ready-sweetened ALINE for whipping because they can always rely on ALINE products for their needs! Produced from vegetable fats, they will add a touch of joy to your creations and elegantly enrich any meal. Success assured: due to our vegetable-based products’ exceptional yield, stability after whipping, and convenience of use, more and more pastry chefs, ice cream producers, and customers are selecting them for their specialties. Because without a little joy, sweetness cannot exist.
Packing:
1KG x 12 pcs
10KG x 1 pcs
25KG x 1 pcs
Package
- 10 kg carton box (1 kg x 10 pcs.)
- 10 kg Kraft bag
- 25 kg Kraft bag
Flavors
- Vanilla
- Cacao
- Strawberry
Powder
Cool and dry conditions
12 Months
May Contains Soybean lecithin, milk and milk products.
Pastry Products
What is Whipping cream?
The result of removing the natural fat layer is cream.
It floats on the surface of raw milk. This adaptable ingredient has a long history in cooking and is the basis for rich desserts such as posset and poudette. Its richness complements both savory and sweet applications, providing a luxurious touch when poured over hot or cold food or producing a silky texture in sauces.
How to store whipped cream?
To maintain its freshness, fresh cream must be stored properly. It is recommended to use it within a day or two of purchase, and refrigeration is essential. When stored in the refrigerator, fresh cream can last for ten to fourteen days. Cream with more than 35% fat can be frozen, but it is important to use containers with enough headroom to allow for expansion during the freezing process.
What are the types of whipping cream?
Knowing how much fat is in a cream is essential to choosing it successfully. The greater variety of culinary applications is associated with a higher fat content. This is due to the fact that fat is necessary to maintain the structure. Below is a summary of the common types of cream:
- Single Cream: Whipped cream is basically a richer type of milk, containing 18% fat. It’s great for adding flavour to coffee or pouring over it, but it’s not good for whipping and will curdle when boiled.
- Whipping Cream: Boasting a 36% fat content, whipping cream excels at creating airy whipped toppings for desserts.
- Double Cream: With a fat content of close to 50%, double cream is the ultimate cream. It offers unparalleled richness and is ideal for pouring or whipping to garnish dishes or enhance the taste of delicious foods.
- Soured Cream: Sour cream is a common ingredient in cheesecakes, sauces, and cold foods. It is thick, sour, and contains 18% fat. However, high heat should be avoided as it will cause it to separate.
- Crème Fraîche: Similar sour cream, but with a smoother taste, crème fraîche is a great addition to fruit, soups, and casseroles. It can withstand simmering without curdling due to its high fat content (about 48%). To achieve a similar consistency, low-fat versions use thickeners.
- Clotted Cream: Whipped cream is a high-quality cream containing more than 55% fat. The surface of this unique cream is cooked until it develops a golden crust. It provides a favour of culinary tradition and is usually served with pastries, butter and jam.
Chefs and home cooks alike can enhance the flavor and texture of their culinary creations by knowing the distinct qualities of each type of cream.
