What brand of animal cream is more cost effective?

Nestle Ogerberg These are good.

At present, among the common whipping cream brands on the domestic market, the most well-known are mainly the five brands of Blue Windmill, Anjia, Iron Tower, **, and Nestle. Among them, the first 4 brands of whipping cream are often called the "Four King Kongs" in whipping cream because they are more suitable for whipping and are more widely used in baking. Ranking of high and low hair rate:

Kendia Tower** Anchor Blue Windmill.

The higher the whipping rate, the less light cream can be used as a cake base, spreader and decorating, which is of course one of the factors that need to be considered in terms of cost savings for private baking that requires a large number of orders.

Nestlé is particularly good value for money. If the road is bumpy, it will not be easy to pass.

What brand of animal cream is more cost-effective? If it is used as animal butter, I think that in general, it should be the animal butter of that Kia, which should be more cost-effective.

1.Nestle, 2Oldenburg, 3British Blue Windmill.

In fact, the current animal butter well, as long as it is a normal brand, it is actually the current animal butter. As long as it's a normal brand, it's okay.

Animal butter is commonly known as butter, butter is not harmful to the body, or it is good.

The ** of butter is still relatively high, and the cost of butter is also relatively high, so the outside is generally used with margarine.

There are many brands of animal cream, and here are a few of the most common:

First of all, in terms of taste: the blue windmill has a rich milky flavor, mellow flavor, and a sweet aftertaste. **, the milk flavor is stronger, the taste is refreshing, and the entrance is smooth. Nestle's has a milder milky taste and a sticky taste. Anjia's, with a moderate milky taste and a refreshing taste.

Secondly, let's take a look at the whipping performance, Anjia's whipping performance is comparable to that of all whipping creams, and when it is lightning fast, you will find that there may be overwhipping. For Anjia, don't worry about not being able to send it away, as long as you are worried about whether it will be beaten. In contrast, Nestle's disability is very poor, and his advantage is that it is available in all major supermarkets and the brand is relatively loud.

The blue windmill is also good and easy to leave. It is a must-have choice to make a decorated cake on a hot day. **The piping effect is average, the stability is average, and it is easy to turn yellow and collapse. All in all, you can choose the right cream according to your needs.

What is animal butter:

Animal butter, also known as whipping cream, is extracted from milk, is easily absorbed by the human body, has high nutritional value, and has a very mellow taste without sugar. The taste is a light sweetness, refreshing and mellow without being greasy at all, and it will melt naturally like ice cream in the mouth. After tasting it, you will notice a faint and long-lasting milky aroma in your mouth.

This is ruined by any margarine or mixed cream than not properly old. Moreover, it contains a variety of trace elements and does not contain trans fatty acids, which is considered a relatively healthy food. Its main ingredient is milk fat, which contains more than 30 percent unsaturated fatty acids.

Animal butter can be divided into 5 categories:

Sweet cream: Made from pasteurized sweet cream, it is divided into pickled and non-cured. It has a unique milk flavor and contains 80% 85% milk fat.

Sour cream: made from pure lactic acid bacteria.

Made from fermented (or naturally fermented) sterile cream. It doesn't matter if it's salty or not. The sour taste is slight, the milk taste is strong, and the milk fat content is 80%-85%.

Reconstituted cream: made from cream.

or sweet and sour cream made by melting to remove protein and moisture. It has a unique milk flavor and contains more than 98% milk fat.

Dehydrated cream: The sterilized cream is made into cream granules, which are melted, dehydrated, deproteinized and vacuum-concentrated by a separator. The milk fat content is high.

Continuous Mechanism Cream: Sweet or sour cream that is sterilized in a manufacturing machine in continuous operation. Its moisture and protein content is partially higher than that of sweet cream, and the milky flavor is better.

In addition, according to national food safety standards, cream can be divided into whipping cream.

Whipped cream and anhydrous cream.

There are many brands of animal cream.

In terms of taste: The blue windmill has a rich milky flavor, a mellow flavor and a sweet aftertaste. **The restaurant has a strong milk flavor, a fresh taste and a smooth mouthfeel. Nestle.

The milk has a light and sticky taste. Settle down.

The milk flavor is moderate and the taste is refreshing. Second, let's take a look at the performance of whiplash. Anchor.

The whipping performance is comparable to the number one among all light creams. When it's too fast to hide, it's discovered that there may be too much whipping. For Anja, don't worry about not being able to send, just worry about whether she will fight or not.

In contrast, Nestle's pastime is poor. It has the advantage that it can be bought in large supermarkets and the brand is loud. The blue windmill is also good at killing, and it is good at killing.

Making a cake with a frame must be the best choice in hot weather. The impact is universal, stability is universal, and it's easy to turn yellow and collapse. In conclusion, you can choose the right cream according to your needs.

I hope mine is helpful to you.

There are currently 4 kinds of animal butter, and these 4 kinds are more famous, including Iron Tower, **, Anjia, and Love. These creams are all well-known in the market. The performance is also relatively good. I think the tower cream is better.

Mainly include sweet cream, sour cream, reconstituted cream, dehydrated cream, continuous mechanism cream. The best thing to eat is sour cream.

In terms of fluidity, it can be divided into a general tower or an iron tower, both of which have a very delicate texture, high quality and low fat content.

Hello dear! We're happy to answer for you! <>

<> kiss, I personally think animal butter is better. Animal butter is produced from the process of refining butter from milk, and dairy products made from milk fat are generally only refined into one litre of animal cream from nine litres of milk. Animal butter:

Extracted from fresh milk, it contains 35-42% natural fat, which is easy to absorb, easy to metabolize, and is nutritious and healthy for the body. Milk cream is extracted from cow's milk, which is a cream of animal origin. Milk cream contains the fat found in milk, usually more than 80% milk fat, and the rest is water and trace amounts of lactose and protein.

It is a white, homogeneous, soft fat product that has a delicate taste because it contains milk protein and lactose, and can be used to make a variety of baked and cooked foods.

Dear, let me show you the difference between animal cream and milk cream<> 1. The production method is different: milk cream is artificially processed, while animal cream is extracted from natural milk. 2. Different degrees of beating:

Compared with animal butter, milk cream is easier to whip, and the whipping power is high, and the effect is also very good. With the same weight, milk cream can make a cream cake of about 3 to 8 inches, while animal cream can make a cream cake at most. 3. The stability is different

Milk cream has good stability, made of layered shape, strong hardness and heat resistance, suitable for cake decorating.

Summary. Animal butter is better than milk cream, because animal butter, also known as whipping cream, is a pure natural thing extracted from milk. Milk cream is a name that merchants came up with in order to increase sales, which is essentially mixed cream.

It is a mixture of vegetable butter and animal butter. Usually the milk cream sold in the shopping ** is only more than 30% of the animal butter content. Milk cream will be a little cheaper than animal cream.

For the same lifetime of cream, animal cream sells for 50, and milk cream only sells for about 28.

Hello dear animal butter and milk cream are better than animal butter.

Animal butter is better than milk cream, because animal butter, also known as whipping cream, is a pure natural thing extracted from milk. Milk cream is a name that merchants came up with in order to increase sales, which is essentially mixed cream. It is a mixture of vegetable butter and animal butter.

Usually the milk oil sold in the shopping **, the lack of animal butter content is only more than 30%. Milk cream will be a little cheaper than animal cream. For the same lifetime of cream, animal cream sells for 50, and milk cream only sells for about 28.

Moreover, the food made of milk cream will be more stable and layered, while the food made of animal butter is just the opposite, so the food made of animal cream needs to be eaten as soon as possible, but the taste will be more fragrant when the animal cream is dismantled.

Animal butter is a little better.

Animal and vegetable butter in the area Wang Qing withered:

1.Ingredients and production.

Animal butter is a substance that is extracted from natural ingredients after a simple treatment. Whole milk needs to be separated first, and the fat in it will float on the top layer due to its light weight, and the extract is cream.

The margarine is processed from vegetable oil, which needs to be hydrogenated with vegetable oils such as soybean oil and corn oil, and then added sugar, spices, preservatives, pigments, etc., and can be obtained after whipping.

2.Stability.

The whipping rate of margarine can reach 1:3 or even 1:4, while the whipping rate of animal butter is only 1:

to between 1:2, which means that in the state of high-speed whipping, margarine is easier to form than animal butter, has better stability, is suitable for more complex piping, and can last longer.

3.Taste and shape.

Animal butter is extracted from whole milk, contains no additives, and is usually slightly yellowish in color. Margarine without added coloring will be whiter in color.

Animal butter does not add too many spices, and the taste may not be as sweet as margarine, but it will have a natural fragrance and is not easy to get greasy. The flavor of margarine is stronger, it tastes sweeter, and it is easy to get greasy.

4.Cost. The raw material of animal butter is milk, and the amount of whipping cream that can be extracted is less, and the raw material of vegetable butter is the most cheap vegetable oil and food additives.

Animal butter and vegetable butter are more expensive than animal butter.

Animal butter is more expensive than margarine, animal butter (whipping cream), which is a highly concentrated cream that separates fat from fresh milk, is in liquid form, without any coloring and chemical stabilizers, and has a nutritional value between whole milk and butter.

Therefore, it should be noted that the storage should be paid attention to, and the animal cream cake will be stored in the refrigerator if it is stored for a long time.

Vegetable butter (margarine), there is no dairy ingredients in its ingredients, with vegetable fat and vegetable protein as the main ingredients, adding emulsifiers, stabilizers, proteins, sugar, salt, pigments, flavors and other auxiliary materials, processed by special technology.

Therefore, vegetable milk contains a high amount of trans fatty acids. The United States has now banned the addition of hydrogenated vegetable oils to foods.

Trans fatty acids:

It is a general term for unsaturated fatty acids containing trans-unconjugated double-bond structure. Fatty acids are divided into satu-rated fatty acids (SFAs) and unsaturat-ed fatty acids (UFAs), of which unsaturated fatty acids refer to fatty acids that contain at least one carbon-carbon double bond on the fatty acid chain.

If the 2 hydrogen atoms combined with the 2 carbon atoms on the double bond are on the same side of the carbon chain, and the spatial conformation is curved, it is called cis unsaturated fatty acids, which is also the form of existence of the vast majority of unsaturated fatty acids in nature. Conversely, if the 2 hydrogen atoms bound to the 2 carbon atoms on the double bond are on either side of the carbon chain, and the spatial conformation is linear, it is called a trans unsaturated fatty acid.

Milk cream tastes better than animal cream.

In fact, I think which one is better milk cream or animal cream mainly depends on personal taste, I think milk cream is better than animal cream. Milk cream is smoother, has a stronger milky flavor, and doesn't taste greasy. Animal butter is made of pure milk, so it is more greasy, and it has to be sweetened to have a sweet taste and a weak taste.

Of course, if you don't like too much milky flavor, then it is recommended that you choose animal cream, both of which can be used as pastries. But when making egg tarts, I recommend using milk cream, which is not only sweet, but also very soft.

Difference Between Milk Cream and Animal Cream:

1. Production process: Milk cream needs to be processed manually, and animal cream is extracted from natural milk.

2. Brushing process: milk cream is very good, the success rate of whipping is high, and the effect is also very good, a box of milk cream can make a cream cake of about 3-8 inches, but if you use animal cream, a box of one liter of animal cream can make a cream cake at most.

3. Disturb the stability of the group: milk cream has good stability, the modeling is simpler and gentler than the piping, the layers are clear, the hardness is strong and the heat resistance is not good, the stability of the animal cream is not good, it is difficult to do difficult modeling, it is not good to pose, and the heat resistance is poor.

4. **: Milk cream will be much cheaper, one liter of cream, animal butter is twice as much as milk cream, but the amount of milk cream is more than 2 times that of animal cream.

5. Taste: Milk cream is artificially made, so the taste is sweet and not greasy; But animal butter is brought up by pure milk and is more oily.