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Creamy products - not just for the creamy taste of baking

Creamer, whipped cream, crème double, etc.

Cream Products - © CC0 - Pixabay - Hans

Cream, the name differs depending on the region. The content itself always remains the same. It is the mixture of milk fat that begins to settle on the surface of raw milk after a relatively short time, provided that it is not treated further. The process is quite natural and is called creaming in professional circles.

Traditional or industrial production of cream products - © CC0 - Pixabay - 1155887

Traditional or industrial production of cream products

Traditionally, the resulting cream is simply skimmed off by hand. In industrial production, the separation is done today for the sake of simplicity in large centrifuges today. In both cases, however, remains a low-fat skimmed milk, which is then fed back to the cream in parts. The larger the amount of skimmed milk then added, the lower the subsequent fat content of the product.
To earn the name cream, the mixture must still have a milk fat content of at least ten percent. In general, cream products usually contain between 20 and 40 percent. The leader with a fat content of up to 55 percent is the double cream known as crème double. The creamiest creamed product is the sour cream.
Unleavened and acidified variants - © CC0 - Pixabay - ponce_photography

Unleavened and acidified variants

Saturated fatty acids to a high degree

Basically, a distinction is made between two different types of cream. On the one hand, it is the natural, unleavened version, whose most well-known representative is the whipped cream, and on the other hand the leavened form, which is mixed with lactic acid bacteria. Depending on the fat content, the acidified cream distinguishes between sour cream, sour cream and crème fraîche, but also sour cream and crème légère.
Together all cream types have the high content of saturated fatty acids. Although they are a good source of energy, they also ensure high calorie counts and can also have a negative effect on the cholesterol level. Many consumers therefore shy away from eating cream.
Unjustified criticism? - © CC0 - Pixabay - Ben_Kerckx

Unjustified criticism?

Cream products are suppliers of important nutrients.

But cream products are wrongly in such harsh criticism. Its milk fat provides calcium, vitamins A and D and, unlike other animal fats, does not cause indigestion. Moreover, studies have shown that obesity is not due to the consumption of fats but, above all, to sugar.
If, in principle, attention is paid to the daily calorie requirement, cream products may be part of the daily diet. This is also confirmed by recent studies that have found in the frame of a very special ingredient. It is the so-called CLA, which should simply dissolve fat cells and thus explain the observation why people who regularly enjoy cream without remorse, are often leaner than those who dodge on supposedly low-calorie alternatives. In addition, these alternatives also often contain additives such as stabilizers, flavors or palm fat, whose impact on health and the environment is not always safe.
Almost indispensable when baking. - © CC0 - Pixabay - congerdesign

Almost indispensable when baking.

Care for creamy taste

Anyway, it's only the real creamy products that make for the unique creamy taste. They are used in unleavened form mostly baking and round off a variety of dishes when cooking as an acidified variant. They bind sauces and soups without flocculating, refine various salads and form the basis for dips, pie fillings and desserts. They give casseroles and gratins the necessary finesse and are part of the tarte flambée as well as the crème brûlée. And especially with the mixed ice cream with fruits and with the strawberry cake it should always be called: But please with cream!
Letztes Update: 08.07.2019 15:07