CREMA

The cream of milk is has a nice texture to the senses.
It is a substance of oily consistency and white or yellowish hue that is way emulsified in freshly milked or raw milk.
This film is separated through a process of spinning, and is packaged separately for use in gastronomy.
According to the proportion of fat containing, there are several kinds of cream; the lighter is used to mix with coffee or in the preparation of soups and sauces.
The more thick, up to 55% of fat content, are used to make whipped cream (product to beat up trapping bubbles of air in it), used for decoration in baking.

INGREDIENTS
Standardized pasteurized milk cream.

STORAGE
30 days stored at refrigerated temperature between 2
to 6º C

PRESENTACIÓN
10 kg bucket.