Anchor Whipping Cream, (Cooking cream 35% Fat)
The high-performing whipping cream for all patisserie, dessert, and beverage needs. Showcase the best technique with a product that keeps its shape and won’t let you down.
Highly stable for toppings and decoration, won’t collapse during extended periods in the chiller.Keeps cakes looking great for longer.
Key benefits
Versatile baking
It won’t let you down
Won’t lose volume or split when whipped for presentation.
Performs under challenging conditions with great versatility across bakery applications.
Passes the acid test
Stays smooth and stable without splitting or curdling even in acidic recipesStorage & Handling
Anchor Whipping Cream is a UHT Product. For best results:
- Store unopened packs out of direct sunlight. Once opened, keep chilled at 2°C to 4°C and serve within 3 days. Check and rotate stock regularly.
- DO NOT FREEZE.
- Anchor UHT Whipping Cream is stored at 2°C to 4°C after manufacture and during international transport.
- Production and expiry dates are included on individual packs.
- Unopened, this product has a 7-month shelf life when stored correctly.
- Anchor Cream Cheese boasts a mild flavour, making it ideal for a range of both sweet and savoury applications. While it has a smooth, creamy texture, it also delivers the firmness you need to ensure that dishes which utilise it as an ingredient present as well as they taste.
Anchor Whipping Cream 1 Litre
BULK DISCOUNT RATES
Below are the available bulk discount rates for each individual item when you purchase a certain amount
| Buy 12 – 35 | and get 5% off |
| Buy 36 or above | and get 10% off |
Whipping Cream 35% (Anchor)
Anchor Whipped cream is cream that is whipped by a whisk or blender until it is light and soft, or by the development of broke up gas, framing a colloid. It is regularly improved and once in a while enhanced with vanilla. Whipped cream is additionally called Chantilly cream or crème.
Anchor Whipped cream is weighty cream that has been beaten until it is light and cushy. It could be beaten with (all together from most straight forward to hardest) a blender, a whisk or a fork. … This is on the grounds that it is made with weighty cream, which has a higher butterfat content (in any event 30%)
