How to send cream:

Put the undistributed cream in the refrigerator at 2℃-7℃ for more than 24 to 48 hours, and take it out after it is completely thawed.

The temperature before cream whipping should not be higher than 10℃, and lower than 7℃ will affect the stability and whipping amount of cream.

Shake the cream gently, then pour it into the mixing tank. The temperature of this liquid cream should be 7℃- 10℃, and its capacity should be 10%-25% of that of the mixing tank (send the product to the place where the ball diameter of the mixing ball is the largest).

Too high or too low room temperature will affect the quality and stability of whipped cream.

Send it at medium or high speed (160-260 rpm) until the luster disappears and soft peaks appear.

The volume of undistributed cream placed in the mixing tank should not be lower than 10% of the tank volume, nor higher than 25% of the internal volume of the tank, otherwise the quality of the product will be affected.

Too high or too low room temperature will affect the quality and stability of whipped cream.

The whipped cream can be used.

The whipped cream should be stored in the refrigerator with a cover.

What is animal cream made of:

Animal cream is extracted from milk, also called light cream or light cream, which is separated from whole milk and has a natural rich frankincense.

In the process of separation, due to the different specific gravity of the fat in milk, the light fat balls will float on the upper layer and become cream. The fat content of animal cream is 30%-38%, and its nutritional value is between whole milk and butter, so it is more expensive.