- Glossary
- Cream - the foundation of creamy dishes
Cream - the foundation of creamy dishes
Cream is a dairy product obtained by separating milk, where the fat layer is separated from skimmed milk. By fat content, we distinguish: whipping cream (min. 30% fat), cooking cream (10-15% fat), and sour cream fermented with lactic bacteria. Whipped cream is used for cakes and desserts, while cooking cream smooths sauces and soups. Sour cream is the base of many Central European sauces and dressings.
- Whipping cream must contain at least 30% milk fat to hold its shape.
- Sour cream is made by fermenting cream with lactic acid bacteria.
- In Central European cuisine, cream is essential for preparing sauces and creamy soups.
- Cooking cream can be added to hot dishes without curdling thanks to stabilizers.
Nutritional values (100 g of product contains)
Energy
343 kcal
17 %
Proteins
2 g
4 %
Fats
36 g
51 %
Carbohydrates
4 g
2 %
Fiber
0 g
0 %
Salt
52 mg
< 1 %
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