Frozen cream – PREDO

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Frozen cream

Description

High-fat cream is the raw material for producing sour cream, butter, ice cream, milk-containing products, and for normalizing milk.

Compliance with GOST/TU/TR

STO 59377059-003-2021

(01) Advantages

The mass fraction of fat can be from 10% to 65%;
Milky and creamy taste in the final product;
Withstand freezing without loss of quality during further defrosting;
The nutritional and biological value of cream is due to the maximum content of protein-lecithin complex;
High content of vitamin A, which is 5-6 times more in cream than in milk.

(02) Scope of application

Use in the food industry:

(03) Composition

Pasteurized cream

(04) Specification

Organoleptic indicators

Appearance and consistency	Homogeneous, homogenous. Single lumps of fat are allowed.
Colour	White with a creamy shade, homogeneous
Taste and smell	Pronounced creamy, clean, sweet with a pasteurized aftertaste

Physico-chemical indicators

(05) Storage conditions and expiration date

-16 ± 2 °C – 6 months.

(06) Type of packaging

Corrugated box 10, 20 kg

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