Cream

Thick, liquid, pasteurised, UHT, fraîche… various kinds of cream for industrial uses

Cream, a peculiar product by many criteria

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:

• The designation “cream” may only be used for products containing at least 30% fat.
• The designation “light cream” is used for products containing between 12 and 29% fat.
• Whole cream contains at least 40% fat.

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.

A full range of cream offered by FIT

FIT offers you a full range of cream for industrial applications with various packagings adapted to your needs.

• Liquid and light liquid cream
• Thick and light thick cream
• UHT cream
• Crème fraîche
• Organic cream

Packagings: container, pallecon, bucket, tank, hose, bag-in-box, brick…

Click here to learn more about industrial cream.