Foodspeed Ltd are suppliers
of high quality dairy cream products to the restaurant and
catering trade and also butter suppliers to the wholesale
trade.
Cream (from Greek
chrisma) is a
dairy product that is composed of the
higher-butterfat
layer skimmed from the top of
milk before
homogenization. In un-homogenized milk,
over time, the lighter fat rises to the top.
In the industrial production of cream this
process is accelerated by using
centrifuges called "separators". In many
countries, cream is sold in several grades
depending on total butterfat content. Cream
can be dried to a powder for shipment to
distant markets. Cream produced by
cows (particularly
Jersey cattle) grazing on natural
pasture often contains some natural
carotenoid pigments derived from the
plants they eat; this gives the cream a
slight yellow tone, hence the name of the
yellowish-white colour
cream. Cream from cows fed indoors, on
grain or grain-based pellets, is white.
In the United States, cream is usually sold as:
- Half and half (10.5–18% fat)
- Light, coffee, or table cream (18–30% fat)
- Medium cream (25% fat)
- Whipping or light whipping cream (30–36% fat)
- Heavy whipping cream (36% or more)
- Extra-heavy or manufacturer's cream (38–40% or
more), generally not available at retail except at some
warehouse stores.
Whipped cream
Cream with 30% or more fat can be turned into whipped
cream by mixing it with air. The resulting colloid is
roughly double the volume of the original cream as air
bubbles are captured in a network of fat droplets. If,
however, the whipping is continued, the fat droplets will
stick together destroying the colloid and forming butter;
the remaining liquid is buttermilk. Confectioner's sugar
(also known as icing sugar) is sometimes added to the
colloid in order to stiffen the mixture and to reduce the
risk of overwhipping.
Whipped cream may be sold ready-to-use in pressurized
containers. Nitrous oxide is used as a propellant, and when
the cream leaves the nozzle, it produces four times the
volume of cream, i.e., twice the volume produced by whipping
air into it. Using this technique, it may also be prepared
in reusable dispensers, similar to a seltzer siphon bottle,
using inexpensive disposable nitrous oxide cartridges.
However, the whipped cream produced with nitrous oxide is
unstable, and will return to a more or less liquid state
within half an hour to one hour. Thus, the method is not
suitable for decorating food that will not be immediately
served.
Cool Whip is a brand of imitation (non-dairy) whipped
cream called a "whipped topping" by its manufacturer.
However, it is not truly "non-dairy" as it contains a
milk-derived substance, sodium caseinate.
Chantilly cream (French: crème Chantilly) is whipped
cream with sugar and vanilla.
We also supply a full range of dairy foodservice
ingredients, please visit our main site
www.foodspeed.co.uk
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