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cream (CLASSIFICATION (SINGLE/ POURING CREAM: 18% fat (cannot be whipped),…
cream
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NUTRITIONAL VALUE:
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VIT: small amounts of B,A,D. lacks vit C
MIN: contains calcium, no iron.
CULINARY USES:
baking: butterfly fairy cakes, sponge cakes
savoury dishes: beef stroganoff, pasta carbonara
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desserts: panna cota, chocolate ganache tart
garnish: soups (create swirl), cakes (piped on top)
PRODUCTION OF CREAM:
- Warmed: warmed to 50° to make it easier to seperate
- Separated:cream is separated from milk using centrifugal force. This spins the milk at a high speed to separate the upper cream layer from the bottom (skimmed milk)
- Heat treated: cream is pasteurised, sterilised or UHT depending on the type
- Packaged and labelled: various sizes, materials like plastic or metal. type of cream, use by date, storage instruction, allergens, ingredients
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