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Cream is an emulsion of fat in water. It may be obtained by skimming milk followed by an homogenisation step to stabilise it. Around 7 liters of milk have to be used to make 1 kg of 30% fat cream.
In France creams are defined by the decree 80-313, from April 23rd 1980:
Creams are made of 30 to 40% fat, 59% water and 6% non fat elements (proteins, lactose and minerals). Cream contains calcium and is rich in fat-soluble vitamins A, D, E, K.
FIT offers you a full range of cream for industrial applications with various packagings adapted to your needs.
Packagings: container, pallecon, bucket, tank, hose, bag-in-box, brick…