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Vegetable cream processing lines

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The whip cream base is the new multipurpose cream, suitable for all the common pastry and cooking applications. A base to use as ingredient for whipping, topping, filling and decorating. The whip cream base has a delicate and milky taste, very good mouthfeel, a good overrun (yield) and workability.

Ingredients average composition:

  • 50-55% of water

  • 20-33% of vegetable fats

  • 7% of solids (different powders such as stabilizers, emulsifiers, caseinates)

  • 10% of sugar (it can also be produced without sugar)

The most important phase of blending is stirring, which must break and emulsify the fat matter. Product is then sterilized at 140°C (UHT) and sent to aseptic filling machine. Alternatively this product can be pasteurized and frozen.

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