Whipped cream is mostly used to decorate ice cream and cakes
and sometimes consumed together with fruits such as strawberries,bananas, etc.
It is a product that meets the consumers energy needs.The pasteurized dairy whipped cream production permit, given by the Ministry of Agriculture, was first granted to our
company.
Our product can be used year-round in making cakes,
as an accompaniment, to decorate fruit cups, etc. Containing onlyanimal fat, Dondo Whipped Cream is pasteurized and packaged underhygienic conditions.
WHIPPED CREAM
Receipt of Raw Materials:All raw materials go through chemical, microbiological and physicalanalysis after which materials that conform to our criteria are passedto be used in production.
Storage: Raw materials are stored according to type.
Pasteurization:This is the process performed to secure the necessary microbiologicalcriteria. It is done at 80-85 °C (175-185 °F) for 5-10 minutes.
Homogenization: In the manufacturing of whipped cream this is performed at 200-bars pressure to break down and evenly distribute fat globules.
Cooling: To prevent the development of acidity in whipped cream it is very rapidly cooled to the appropriate temperature.
Aging: In order to obtain the desired flavor and consistency the product is set aside for a certain time.
Packaging:Whipped cream is packed under hygienic conditions in polypropylenebuckets manufactured using a special method (IML). This enablesuser-friendliness and keeps the whipped cream fresh.
Storage: Whipped cream is stored at 3-4 °C (37-39 °F), which is the ideal temperature to preserve flavor, aroma and acidity.
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Product Type:
Cream
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Place of Origin:
Turkey
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Brand Name:
DONDO
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