Sterilised whipping cream
Raw cream sterilised at 115°C for 15 to 20 minutes, then cooled. Sterilisation does not allow for culturing.
Properties : mild flavour cooking stability (supports long cooking times without losing its structure), works exceptionally well under aeration bacteriologically safe
Uses : whipped cream and its derivatives, pâte brisée pastry dough, puff pastry viennoiseries pastries, creams chocolate and sweets ice-cream, cooking specialities, quick sauces