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Cream: small guide to quality
It can be said that there are two types of cream depending on the use one wants to make thereof: cooking cream and whipping cream. Cooking cream has a fat content of around 20-25% and, as for milk, its storage is connected to the type of process used in its production (pasteurization, leading to the creation of fresh cream, or sterilisation, to obtain UHT cream). Whipping cream, instead contains a higher percentage of fats (30-35%) and, at times sugar is added. Whipping cream is more liquid than cooking cream, but once it has been whipped it volume increases as it now contains air, and it is then foamy in appearance.
Cooking Cream
. optimum fat content: 20-24%
. taste/smell: as its real name is "milk cream", the cream must echo the white color of milk as well as the unique taste and delicate aroma of milk.
. feel/appearance: it has a creamy, dense consistency, therefore not particularly liquid (take a teaspoon of cream, turn it upside down, the cream should not fall off).
- recommended use: the fat particles rise naturally to the top and therefore cream tends to "separate" into two parts, one more liquid and one more creamy. Before using it is adviseable to mix with a spoon in order to obtain maximum uniformity of the product.
- storage advice: once a package has been opened store the remaining product in a cool place (refrigerator) away from contact with air (the ideal would be to store in a plastic container with sealed lid).
Whipping cream
. optimum fat content: 30-35%
. taste/smell: as for cooking cream, also whipping cream must the cream must have the unique taste and delicate aroma of milk.
. Feel and appearance: very dense initially, it must become very soft and compact once it is whipped. A quality cream should be easy to whip, only a few minutes are needed even using a simple whip. The consistency should remain the same for quite a long time, even if kept in the refrigerator for a few hours.
- recommended use: whipping cream, like cooking cream, tends to separate naturally therefore before whipping it is adviseable to mix with a spoon. Once it has been whipped it can be used for any preparation and decoration. If it is of a good quality it should remain unchanged for a long time, even on warm desserts.
- storage: for optimum whipping it is adviseable to keep the cream in the refrigerator for a few hours before use, even if the package has not yet been opened. Once it has been opened, store the remaining product in the refrigerator, being careful that it does not come into contact with air.
ADVANTAGES OF VIRGILIO CREAM – Cream, like all other Virgilio products, is derived from only Italian milk. The exclusively national origin of the raw material is also guaranteed by CSQA certification, an organisation that awards certification to foods that are in compliance with regulations. It is important to know the origin of the milk: Virgilio milk comes only from carefully selected cows, lovingly looked after and thoroughly checked.
Virgilio cream also stands out due to its magnificent white colour, creamy consistency, the aroma of milk from whence it comes, and in whipping cream especially, the ease with which it is whipped: a simple whip and in a few minutes you can obtain a very soft, foamy, delicious cream!
Lastly its natural qualities: this is a totally natural and genuine product, it has no additives (which are used in replacement products with a low cholesterol content). Virgilio butter is completely natural and genuine and can be accepted as a important product/ingredient in a pleasurable problem-free gastronomy.
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