- Fresh Cream
- Frozen Cream 44% & 69%
- UHT Cream
- Sour Cream
We supply American cream to the retail and industrial food processing sectors. American cream is made from choice quality AA grade raw milk produced using the most current technology. This makes the quality of American creams among the world’s best. Our creams are made with centrifugal force so that the lighter fat globules of cream rise from heavier skim milk. Our frozen cream is free from any preservatives, stabilizers, or emulsifiers.
RICHLAND’s creams are used in a wide variety of applications including retail, cooking, bakery and pastry products, confectionery, and ice cream.
Frozen Cream supplied by RICHLAND for ingredients processing is packed in a 20 kg primary polyethylene bag in cardboard boxes. Extended shelf life sour and whipping creams are supplied in 1 liter tetra packs. we recommend that cream should always be stored under refrigeration in an odor free environment. Long term storage can be effected by storing the product in a frozen state at minus 18 deg Celsius.
Frozen Cream - 44%
Frozen cream is manufactured by pasteurizing and freezing cream separated from fresh wholemilk. The appearance of frozen cream is creamy white homogenous liquid that is free from visible free fat. The product is free from additives.
Applications
Cooking
Bakery & Pastry Products
Confectionery
Ice Cream
Frozen Cream - 69%
The cream is produced from fresh whole milk by separation. The cream is pasteurised, packaged and rapidly frozen. The product is packaged in heat-sealed polyethylene bags packed per outer carton. They are then stored and shipped frozen.
APPLICATION
The product can be used in a variety of food processes, for example, ice cream, confectionary, baking and reconstituted milk products.
Cream
Ultra pasteurization, the most widely used pasteurization process for milk in EU and throughout the world, is a more recently developed process. The ultra pasteurization process is often referred to as “Ultra High Temperature,” or UHT pasteurization. The UHT process heats the milk to 280° F for only two seconds, and eliminates a larger percentage of bacteria than HTST pasteurization. When coupled with sterile packaging, the ultra pasteurization process creates an extended shelf life. UHT is gaining popularity in the United States and Canada.
Applications
Cooking
Bakery & Pastry Products
Confectionery
Ice Cream