Cream for industrial production

The cream for industrial production sold by Compagnia Lattiero Casearia is a milk-based product made from certified quality raw materials. The cream is available fresh or frozen and is particularly suitable for export. It can be transported and shipped in handy bag-in-box containers, i.e. in packages with a special refrigerated jacket that preserves the product’s properties.

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Insights

Cream for industrial production: what it’s used for

Versatile cream for industrial production is widely used in many confectionery, pastry and ice-cream preparations, and in refrigerated or frozen products sold by major retailers.

Cream for industrial production from Compagnia Lattiera Casearia

Cream for industrial production made by CLC is sold fresh or frozen throughout Italy depending on the intended use.

Cream for industry is a white milk-based product with a distinctive creamy consistency and delicious taste. Bulk cream is an essential ingredient in many desserts because the fat component confers a creamy texture.

Cream for industry is produced by Compagnia Lattiero Casearia at its Roccafranca (BS) plant. It’s delivered throughout Italy and abroad by specialised couriers in handy bag-in-box containers. CLC has been producing and exporting milk and dairy products for the food industry on a global scale for more than 15 years. It has the experience and know-how to meet the diverse needs of companies buying cream for large-scale industrial production.

Organoleptic properties of fresh and frozen cream

Fresh or frozen cream for industrial production is a versatile product that’s widely used by confectionery, pastry and ice-cream manufacturers to make refrigerated or frozen products sold by major retailers. A 35% fat content ensures that this ingredient adds creaminess and smoothness to refrigerated or frozen products, provided that excellent milk and raw materials are used in its production.

The cream used by the food industry can be non-acidified or acidified.Both types are produced by processing milk: in the first case, cream is obtained by centrifuging milk at 6500 – 7000 rpm. The less dense fat globules separate out from the other particles, converging towards the centre where they can be quickly removed before fermentation starts the process of acidification (as happens in the case of yoghurt).

Cream produced by skimming takes longer: the milk is left to stand for 15-20 hours at 15 °C, causing the lighter fats in the milk to rise to the surface. In this case, the process is long enough for fermentation to take place and lactic acid to be produced, as occurs in the production of cheeses such as Grana and Parmesan. Once isolated, the fats can easily be separated from the remaining milk, which will then be partially or completely skimmed, and the resulting cream can be packaged and distributed to companies for industrial food production.

Sale of cream for industrial production throughout Italy – CLC Compagnia Lattiero Casearia

Bulk cream for industrial processing from Compagnia Lattiero Casearia of Roccafranca (BS) is made from premium raw materials to ensure your creamed desserts, ice creams and freezer cakes are deliciously smooth.

The raw materials are processed using efficient, effective and transparent procedures using facilities, materials and technology that comply with food safety standards and are regularly cleaned and maintained

Ice-cream parlours, pastry shops and food manufacturers wishing to buy fresh or frozen cream in bulk for industry can contact CLC in Roccafranca (BS). We’ve produced, exported and supplied milk and dairy products for over 15 years. We deliver throughout Italy and abroad, always ensuring the most competitive milk price quotations, in line with the CLAL bulletin.

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