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Description
- Cream used for whipping cream has a high butterfat content—typically 30%–36%—as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream.
- Storage: Keep refrigerated at max +8 °C
- Shelf life: 365 days unopened and refrigerated
- *Note:
Cannot withstand room temperature for extended periods of time and should be refrigerated immediately after use.
Pressurized container. Keep out of direct sunlight and temperature above 50 °C.
Keep out of reach of children.
Do not puncture or incinerate, even when empty. - Country Of Origin – Belgium
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