Whipping Cream Powder
A free flowing creamy coloured powder, ideal for replacing fresh whipped cream.
Provides a neutral whipping base, suitable for all applications. Including frozen
desserts. Instant and easy to use, just add the recommended amount of water then
whisk to produce a deliciously light creamy whipping cream. Cost effective as it
reduces refrigeration, easy to store and in powder form has a shelf life of 12 months.
Ingredient Declaration
Cream Solids, Unhydrogenated Fat, Glucose Syrup, Modified Maize Starch, Milk
Protein, Stabilisers: E472a, E450 Citric Acid.
Make Up Instructions
To produce delicious cream take 27g Powder and mix with 73ml cool water, mix with
an electric whisk for 1-2 minutes then leave to stand for a further 1-2 minutes.
| Product Description | ||
| A free flowing creamy coloured powder, ideal for replacing fresh whipped cream. Provides a neutral whipping base, suitable for all applications including frozen desserts Reconstitution: 27% powder: 73% water. | ||
| Ingredient Declaration | ||
| Cream Solids, Hydrogenated Vegetable Fat, Glucose Syrup, Modified Maize Starch, Milk Protein, Stabilisers: E472a, E450; Citric Acid. | ||
| Chemical / Nutritional Specification | ||
| Test | Typical (%) Dry Powder | When reconstituted: (27% pwd: 73% water) |
| Energy Kcal / KJ | 638 / 2660 | 172 / 718 |
| Protein | 5.4 | 1.5 |
| Fat(g) | 49.4 | 13.3 |
| Of Which saturates (g) | ||
| Polyunsaturates (g) | ||
| Monousaturates (g) | ||
| Carbohydrate (g) | 15.2 | |
| Sodium Content (mg) | 42.9 | 11.6 |
| Of which Sugars (g) | 33.6 | 9.1 |
| Physical Specification | ||
| Test | Typical | Limits |
| Flavour / Odour | Neutral | No off taste or odour |
| Colour / Appearance | Cream powder /White foam | |
| pH (10% w/w aq soln) | TBC | |
| Bulk Density (g/ml) | TBC | |
| Scorched Particles (ADPI) | Disc A | Disc B max |
| Microbiological Specification | ||
| Test | Typical | Limits |
| Total plate count (/g) | <10,000cfu | <50,000cfu max |
| Enterobacteriaceae (/g) | Absent | 10cfu max |
| E. Coli (/g) | Absent | Absent |
| Coagulase ve staphs (/g) | Absent | Absent |
| Yeasts & Moulds (/g) | <50cfu | 100cfu max |
| Salmonella (/25g) | Absent | Absent |
| Packaging | ||
| 25kg, multi ply, poly lined paper sacks. | ||
| Storage | ||
| Cool, dry conditions | ||
| Shelf Life | ||
| 12 months minimum in the original closed packaging. | ||
