TYPES OF CREAM

There are verity of creams available in the market each having a different fat contain.
Types of Cream Fat Content

Single Cream 18%

Whipping Cream 35%
Double Cream 48%

Double Thick Cream 50%

Sterilized half Cream 12%

Sterilized Cream 23%

Clotted Cream 55%

Reconstituted cream is made by emulsifying butter with skimmed milk or skimmed milk powder this is not
true cream but a substance, which resemble it in appearance. Imitation a synthetic cream is made by the
emulsification of vegetable fat with dried egg and gelatin and then sugar and flavoring are added. This get
easily contaminated and a liable to cause food poisoning however it is frequently used in the food processing
and catering business.

USES OF CREAM
1. To serve with hot or cold coffee and chocolate.
2. To serve as an accompaniment (Fruit Salad )
3. To be used for decorative purpose and for garnishes
4. To enrich soups and sauces to obtain smooth texture
5. As a main ingredient in certain desert such as ice-cream and custard
6. For topping such as ganache and truffle