18% Thermalised Cream is produced from standardized cream with the addition of raw materials that allow for its thermalization after acidification.
The mixture is pasteurized and homogenized, and after cooling is inoculated with pure bacterial cultures. After being acidified, the cream is subjected to thermalisation.
Thanks to its creamy, dense consistency and greater stability, 18% Thermalised Cream is ideal for soups and sauces.
