Frozen Cream 40%

Cream is a combination of a fat-product in water. It is produced by skimming the milk. After that there is a homogenization step in order to stabilize the product. You need about 7 liters of milk in order to 1 kg of cream with a 30% fat content.

There are different types of cream:

• Whole cream contains a minimum of 40% fat.
• The name “cream” can only be applied whenever the product contains a minimum of 30% fat