Liquid Vegetable Whipping Cream, #302 Non-dairy Whipping Cream

Liquid Vegetable Whipping Cream, # 302 Non-dairy Whipping Cream

Cream for whipping, with a light aroma and taste. When whipping, they increase in volume from 3 to 5 times, keep their shape well, do not settle. They are used in the production of cakes, rolls, cupcakes, desserts and ice cream. Whipped cream can be mixed with various fillings.

Field of use:
• used in the preparation and decoration of cream products: cakes, rolls, cakes;;
• for filling semi-finished custard;
• preparation of desserts, ice cream, chocolate ganache and toppings;
• in the manufacture of frozen cream products with subsequent defrosting.
Ingredients: drinking water, non-tempered cocoa butter substitute of the lauric type (hydrogenated palm kernel oil and its fractions, emulsifier soy lecithin), sugar, moisture-retaining agent sorbitol, complex food additive(emulsifiers polyoxyethylene (20) sorbitan monostearate, Twin 60, sodium stearoyl-2-lactylate, hydroxypropylmethylcellulose, microcrystalline cellulose and polyglycerin and fatty acid esters, stabilizer carboxymethylcellulose ), glucose, stabilizers ortho-sodium phosphate 2-substituted and sodium citrate 3-substituted, salt, flavor "Plombir".

Product properties and advantages:
• flexible, versatile, easy-to-use cream, with a pleasant ice cream flavor, suitable for both making and finishing cream products and desserts;
• whipped in chilled form ( at a temperature of +2°C to +4°CC) to the desired consistency;
• increases in volume 4,0-5,0 times;
• cream products made from "Chef Dukat" Professional 302 can be subjected to shock freezing, after defrosting, the cream on the surface of the product fully retains its properties;
• the cream is well combined with various additives: it can be whipped with sugar, powdered sugar up to 60%, sugar syrup (50-70% concentration) - up to 40%, with boiled condensed milk, fruit filling up to 100%, with fermented milk products up to 50% (sour cream, yogurt, cottage cheese), with custards (according to the recommended recipe) , etc.;;
• the cream is resistant to cracking on the surface of the finished product, it does not liquefy during storage;
• it is stabilized on the surface of cream products.

Organoleptic parameters:

Physical and chemical parameters:

Microbiological safety parameters
- After thermostatic exposure at a temperature of 37 °C for 3-5 days, there are no visible defects and signs of spoilage (bloating of the package, changes in appearance, etc.), no change in taste.
- After the thermostatic exposure, changes are allowed: titratable acidity-not more than 2 ° T;
KMAFAnM - no more than 10 CFU / g.
Nutritional value of 100 g of the product (average values): fat - 26.0 g; carbohydrates — 14.0 g.
Energy value — (caloric content) - 1200 kJ (290 kcal).
Packaging. Volume of 1 liter (tetra brik slim) of 12 pieces in pack.