What is the difference between imported cream and domestic cream? What kind of cream should I buy fo

Usually imported cream, rich in vitamins and proteins. **Relatively expensive. Domestic cream generally has pigments and contains more preservatives. It is better to choose imported cream.

Imported cream will taste better than domestic cream, ** is also very bad, I think you should choose imported cream to make cakes, the whole will be more delicate, the taste is better, and it is also very beneficial to the body.

The taste is different, the texture is different, the texture is different, the popularity is different; I think you should choose domestic cream for cakes.

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.

Cream sorting. Animal butter, also known as whipping cream or whipped 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.

Animal butter has a fat content of 30%-38%, and its nutritional value is between that of whole milk and butter, which is more expensive.

Vegetable butter, also known as margarine, non-dairy cream, etc., is often used as a substitute for whipping cream, which was invented by the American Weiyi in 1945. Vegetable butter is mostly made by hydrogenating vegetable oil and adding artificial flavors, preservatives, colors and other additives.

If you pay close attention to the ingredient label of margarine, you will find that there is no milk fat and cholesterol in it, but there are trans fatty acids, and excessive intake will increase cholesterol and increase the incidence of cardiovascular disease.

Animal Cream: Animal butter, also called whipping cream.

or cream, which is isolated from whole milk and has a naturally rich frankincense.

If it is for sale, choose the blue windmill, the iron tower, and the anchor.

and so on for these big brands. Use these big brands to make your cake look tall, big, and up, which can cater to people's hearts. In fact, margarine.

It has nothing to do with plants, it is not extracted from plants, and the main ingredient is hydrogenated vegetable oil.

It is also unhealthy, and it is an industrial way to use the vegetable oil through the hydrogenation process, adding flavors, etc., to simulate the properties of animal butter that can be whipped. If you make your own cake to eat, you must choose animal butter, but animal butter has another disadvantage, that is, most of the packaging is 1L, and the shelf life of opened cream is very short, which is also a problem to consider.

Make a birthday cake with butter.

It is also similar to the practice of the Black Forest, this kind of cake will only be made when the hotel gives it away, the butter needs to be whipped, wine, chocolate, sugar water is added, and the middle layer is sandwiched with American almonds, which need to be frozen after being made. Nowadays, many private cakes use animal cream, so the cake cream is more delicious. Usually refrigerated, when whipping, you need to pay attention to if the temperature exceeds 20 degrees, the stability of the whipping cream is not good.

<> animal butter is nutritionally more in line with the needs of the human body, the cost is relatively high, the general imported products are more, the taste of animal butter is relatively much better, it is smoother to eat, and there will be no sweet and greasy taste. Considering the cost of some private baking.

Not necessarily all imported, but also choose some domestic whipping cream, science and technology are progressing in the country, and the domestic ones are not bad!

If it's a vegetable cream, save it by putting it frozen, cut the part you need and melt it until there are no big ice cubes. If you eat this kind of margarine for a long time, it will affect human health, so we should avoid eating margarine.

Vegetable butter and animal butter. Margarine is made by processing vegetable oils such as soybeans, water, salt, and milk powder. As a pre-whipped product, non-dairy cream can be used in birthday cakes, bread fillings, mousse cakes and other foods, and has been widely used in the baking field.

The Anchor brand is better.

One reason is that the cost of vegetable fat is lower than that of animal fat, and it is more convenient to play directly without adding sugar. The good ones are generally Nestle whipping cream and Anchor whipping cream. It's all animal butter, **high, but eat healthy.

There are animal butter and vegetable butter, and the difference between vegetable cream and animal butter is better.

First, the composition is different.

1. The main ingredient of vegetable butter is vegetable fat, and its nutritional value is much higher than that of animal protein.

2. Vegetable cream is artificial, the main ingredients are palm olive oil and corn syrup, the color is the best food coloring, the flavor of milk is made by artificial flavors, animal cream is a natural milk extract, and the composition of animal cream is more than 5 times that of vegetable cream.

The nutritional value is different.

3. Animal fresh cream is the milk fat extracted from fresh milk, and the milk fat is made after concentration, which contains relatively high cholesterol and is very high in calories, and if it is eaten for a long time, it is easy to suffer from arteriosclerosis, heart disease, coronary heart disease, obesity and other diseases.

4. Vegetable butter does not contain cholesterol and is relatively low in calories, which is suitable for low-fat and low-calorie food, which is not so harmful to health, but the taste is not as good as animal cream.

Second, the beating rate is different.

1. Vegetable cream is very easy to whip, and the whipping rate is also very high, and it is very easy to make shapes, high temperature resistance, and most of the cakes on the market are made of vegetable cream.

2. Animal cream is not easy to whip, and it is also difficult to make shapes, and it is not resistant to high temperatures, and the temperature of the hand can make it melt.

Third, the taste is different.

1. The taste of vegetable cream is very sweet, and the color of the cream is also very pure white.

2. Animal butter itself will be yellowish, the taste and texture will be more refreshing, and it has the fragrance of milk.

Fourth, the storage conditions and time are different.

1. Vegetable butter is very easy to preserve, and it can be stored in freezing or at room temperature.

2. Animal butter is completely preserved under the condition of all-natural, and the preservation conditions are relatively high. Animal cream is relatively easy to absorb the taste, so if you store it in the refrigerator at home, you should pay attention to seal it well, and the shelf life is about 6 to 8 months.

Cream is actually the fat of milk. According to its fat content, it is generally divided into cream and butter. China's national standard stipulates that the fat content of cream is more than 80.

According to the different production methods, it can be divided into the following categories:

1) Sweet cream is made from sterilized sweet cream and is divided into salted and unsalted. It has a characteristic milky flavor and contains 80 85 fat.

2) Sour cream Sterilized cream is made by fermentation of lactic acid bacteria, with and without salt, with slightly acidic and strong milky flavor, containing fat 80 85.

3) Reconstituted cream is made with cream or sweet, sour cream that is melted to remove protein and moisture. It has a special fat flavor and contains more than 98 fat. Ethnic minority pastoral areas call it butter or ghee.

4) Dehydrated cream The sterilized cream is melted into cream grains, dehydrated and deproteinized with a separator, and then concentrated by vacuum. Contains milk fat up to.

5) whippedcream After processing, the cream is whipped and mixed with air after adding sucrose, a small amount of emulsifier (such as lecithin), and stabilizers, and the expansion rate is 100 150, and the fat content is 30 40 (the best is 35 38).

6) Pattern cream such as chocolate cream, sugary cream, honey cream, juice cream, etc.

7) Ethnic cream products: milk skins, milk fans, etc.

Become creamy. The fat content in cream is only 20%-30% of that of whole milk, and the nutritional value is between whole milk and butter.

<> "Analysis of three kinds of cake cream knowledge.

1.Attack wheel clear cream.

Animal butter itself does not contain sugar, so caster sugar or powdered sugar needs to be added when whipping.

Whipping cream whipping rate: 1:2 or double.

Advantages: good taste, zero additives, easy absorption by the human body.

Disadvantages: yellow before the color shoot, poor stability, not easy to beat, **high.

Can be used to make: cream cakes, ice cream, mousse cakes, tiramisu.

Storage: Refrigerated between 0° and 5°C.

1) Refrigerate for 3-4 months within the unopened shelf life.

2) It has been opened and unused, sealed and refrigerated for one week, and it is best to use it within 3 days.

3) It has been sent off and sealed and refrigerated for 1-2 days.

Whipping speed: slow-medium-fast.

2.Non-dairy cream.

The margarine itself is already prepared and whipped without adding sugar.

Whipping rate of margarine: 1:3 or 1:4 times.

Advantages: Cheap, good stability, easy to whip (it is recommended to use vegetable cream for outdoor dessert tables, which is not easy to deform).

Disadvantages: poor taste, strong flavor and flavor, and it is not easy for the human body to digest.

It can be used to make: cream cake, outdoor dessert table, beginner can be used as practice cream.

Storage: 1) Frozen for 1 year within the unopened shelf life.

2) Unopened shelf life: Refrigerate for 2 weeks.

3) It has been opened and unused, sealed and refrigerated for 1 week.

4) Have been sealed and refrigerated for 3-4 days.

Whipping speed: slow-medium-fast.

3.Creamy cream (mixed with animals and plants).

The cream itself is already prepared and whipped without adding sugar.

Whipping rate of cream: 1:3 or 1:4 times.

Advantages: Moderate, good stability, easy to whip.

Disadvantages: Contains a small amount of trans fatty acids, which are not easily metabolized by the human body.

Can be used to make: cream cakes, outdoor dessert stations.

Storage: 1) Frozen for 1 year within the unopened shelf life.

2) Unopened shelf life: Refrigerate for 2 weeks.

3) It has been opened and unused, sealed and refrigerated for 1 week.

4) It has been sealed and refrigerated for 2 days.

Whipping speed: slow-medium-fast.