How to choose whipped cream, the difference between whipped cream and whipped cream

Cream - is the general term for the product of cream, and whipping cream is one of the types of cream.

At present, the catering and baking industry as a whole divides cream into two categories - light cream and vegetable cream, also known as non-dairy cream.

1. Whipping cream - is pure cream, that is, milk milked from the cow's body, processed, purified, and reprocessed to make dairy products. It is the most commonly used ingredient for making pastries and cakes, with high milk fat content, a faint milk flavor, the color is light yellow or milky white, easy to make, not easy to form, after whisking, stirring or direct mixing and other methods can make all kinds of pastries, ** high.

2. Non-dairy cream - (note) is not real cream, it is a dairy product synthesized by chemical products, which contains trans fatty acids, which is a non-healthy product that cannot be physiologically excreted after being absorbed by the human body. Non-dairy cream is very white in color, may have a more fragrant taste, is easier to whip, is easy to form, and is not easy to melt. **Much cheaperIn many Western countries, it is not allowed to contain trans fatty acids in the food consumed by people, and it is expressly prohibited.

However, at present, there are many enterprises and stores in our country that eat non-dairy cream to make pastries, mainly concentrated in urban low-consumption areas, or third and fourth lines, towns and counties.

There is no intention to discriminate against such areas, which is mainly due to the level of consumption, because under the same production time and process, non-dairy cream is cheaper and saves costs, while low consumption areas sell at a lower price and can only be profitable by reducing costs.

The difference between imported cream and ordinary cream is that the classification of cream is different and ** different, and the specific distinction is as follows:

1. The classification of cream is different.

Most imported cream is animal cream, and ordinary cream mostly refers to vegetable cream. Animal cream is extracted from milk, with a fat content of about 47% to 10%, this kind of cream is mainly ** milk, so it does not contain other ingredients, and it also retains the calcium and some nutrients in the milk; The main ingredients of vegetable cream are palm oil, corn syrup and other hydrogenated ingredients, which are not as nutritious as animal cream, but the taste will be more refreshing than animal cream.

2. **Different.

Animal cream is mostly imported, so it is more expensive than vegetable cream in terms of **, so most cake shops will use vegetable cream for lace decoration.

However, the quality of imported cream is not necessarily good, and there are many good brands of animal cream in China, which can be selected according to their own needs.

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No. Usually there is no whipped cream, the cream is raw. The cream sold in the market is mainly divided into two categories: animal cream and vegetable cream.

Whipping cream, also known as animal cream, is isolated from whole milk and has a naturally rich frankincense. During the separation process, due to the difference in the specific gravity of the fat in the milk, the fat globules with light weight will float on the top layer and become cream. Vegetable butter, also known as margarine, margarine, non-dairy cream, etc., is often used as a substitute for whipping cream.

Vegetable butter is mostly made by hydrogenating vegetable oil and adding artificial flavors, preservatives, colors and other additives.

What is the difference between cream and whipping cream?

1. The composition of raw materials is different. Whipping cream is generally called animal butter, which is made of raw milk fat as the main ingredient, with skimmed milk and some food additives, and the cream is originally the pure fat part of milk, which is a basic raw material, and is often used in the production of whipping cream, and the cream currently on the market is generally made of vegetable fat with a small amount of animal fat, and the composition of the raw materials is not the same;

2. The nutritional content is different. Whipping cream has a high fat content, generally about 35%-45%, containing a small amount of protein, and cream because it is a raw material made of pure raw milk fat, so it is pure fat and has almost no protein, but the cream currently sold on the market is vegetable cream, with a fat content of about 15%-25%, containing a small amount of vegetable protein;

3. The scope of use is different. Whipping cream is a whipping type of decorative cream, which is suitable for the cream decoration on all bread cakes, and the milky flavor is prominent, while the cream commonly sold on the market is a non-whipping type of cream, which is not suitable for the decoration on any bread and cake, and is only suitable for the surface decoration of bread or cake internal seasoning or coffee and milk tea and other drinks;

4. The taste is different. Whipping cream milk has a very mellow flavor and a prominent milky taste, while cream has a lower fat content than whipping cream, so it is lower than whipping cream in terms of both flavor and milkiness.

The biggest difference between regular cream and whipping cream is the difference in fat content, whipping cream has less fat content, and then there is the difference in taste. On the palate, the whipping cream is lighter.

Hello, happy with your question. 1. The composition of raw materials is different. Whipping cream is generally called animal butter, which is made of raw milk fat as the main ingredient, with skimmed milk and some food additives, and the cream is originally the pure fat part of milk, which is a basic raw material, and is often used in the production of whipping cream, and the cream currently on the market is generally made of vegetable fat with a small amount of animal fat, and the composition of the raw materials is not the same;

Whipping cream has a high fat content, generally about 35%-45%, containing a small amount of protein, and cream because it is a raw material made of pure raw milk fat, so it is pure fat and has almost no protein, but the cream currently sold on the market is vegetable cream, with a fat content of about 15%-25%, containing a small amount of vegetable protein;

1. You can judge by looking at the color, the high-quality cream is transparent and light yellow, otherwise it is inferior cream;

2. The difference can be judged by the shape, the high-quality cream packaging still maintains the original shape after opening, there is no oil overflow, the surface is smooth, if it is deformed and the oil overflows, the surface is uneven, the deviation and the surrounding depression are inferior;

3. It can be judged by smell, high-quality cream has a special aroma, if there is a sour taste, the smell is spoiled cream;

4. You can judge by looking at the smoothness, when the high-quality cream is cut with a knife, the cutting surface is smooth and there are no water droplets, otherwise it is inferior cream;

5. It can be judged by the taste, the high-quality cream can be dissolved in the mouth, and there is no roughness of the virtual spike, otherwise it is inferior cream;

6. It can be judged by the date of production, the general cream is hidden below 10 degrees Celsius, and its flavor will not change within 6 months.

The selection of cream includes the following five aspects.

1. Color: The high-quality cream is light yellow, the color is normal, the uniform is better, the one that is too thick and too light is not good, the color is inconsistent, and the one with markings and stripes is not good.

2. Smell: The flavor is the best, the simple and no fragrance, and the bland and tasteless can not be regarded as excellent cream. If you find that the cream has a weak feed smell or a peculiar smell, such as rancidity, tallow odor, and stale taste, it is not suitable to buy.

3. Smoothness: When the high-quality cream is cut with a knife, the cutting surface is smooth, dense and uniform, and no water droplets are produced. Soft and creamy or brittle and loose are not good. The cream cutting surface has significant large water droplets, and the water spots are white and turbid, indicating that the buttermilk is not fully washed, easy to deteriorate, and is not resistant to storage.

4. Taste: High-quality cream has a certain consistency, which can be dissolved in the mouth, and should not feel coarse and sticky when rolled with the tip of the tongue and the upper jaw. Otherwise, it is inferior cream.

5. Leasing and packaging: the molding and packaging should be tight, there should be no gaps, the packaging will still maintain its original shape after opening, there is no oil spillage, and the quality of the cream with smooth surface is better. If it is deformed, and the oil overflows, the surface is uneven, skewed, and the surrounding depression, etc., it is an inferior cream.

1. According to different standards, cream can be divided into animal cream, vegetable cream, and fresh cream; According to whether salt is added, it can be divided into unsalted cream and salted cream; According to the amount of fat content in the cream, it can be divided into high-fat cream and low-fat cream. No matter what kind of cream it is, the fat content and calorie content are very high, so the cream should not be consumed in excess.

2. Animal cream is obtained from the separation of fat in milk, the cream tastes better, the fat content is high, it does not conform to the modern concept of healthy diet, and it is advisable to eat less.

3. Vegetable butter, also known as margarine, is made of vegetable oil as the plaintiff's trembling material, processed with soybean and other vegetable oils, water, salt, milk sock mold powder, etc. Vegetable butter has fewer calories than animal cream, has fewer saturated fatty acids, and contains no cholesterol.

4. Fresh cream, also known as whipped cream, is a high-concentration cream that separates fat from fresh milk, and is in liquid form. Animal-based whipped cream is made with milk fat or milk; The main ingredients of plant-based whipped cream are palm oil and corn syrup, which derives its colour from food coloring and its milk flavour from artificial flavourings.