Whipping Cream

Whipping cream is a cream with enough butter fat in it to allow it to be beaten stiff. Whipping cream has fat content of 34-40%.

Heavy cream contains about 40% butter fat, while the lighter one contains about 18-20%. Heavy cream is suitable for whipping. Cream is first aged for 1 to 2 days at OoC. This  will  greatly increase  whipping ability. Addition of cream helps in forming  a froth in the first stage of whipping and the  amount of milk  may also be greatly increased. Heavy cream should be whipped until it has  body and retains its shape. To avoid overwhipping  the  last stage  of  whipping should be carried out at  medium  speed, for every litre of heavy cream 50-60 gms  confectioner’s  sugar and vanilla are added at this stage.

Project Reports Cover:

Introduction
Uses and Applications
Properties
Market Survey with future aspects
Present Manufacturers
B.I.S. Specifications
Manufacturing Process with Formulae
Cost Economics with Profitability Analysis
Capacity
Land & Building Requirements with Rates
List & Details of Plant and Machinery with their Costs
Raw Materials
Details/List and Costs
Power & Water Requirements
Labour/Staff Requirements
Utilities and Overheads
Total Capital Investment
Turnover
Cost of Production
Break Even Point
Profitability
Land Man Ratio
Suppliers of Plant & Machineries and Raw Materials.