Elle and Vire Professional – Excellence Whipping Cream

From collecting farm-produced butter, the cooperative gradually progressed to collecting dairy cream to make pasteurized butter, as of 1948. The sale of products made in Condé-sur-Vire spread nationally, with a presence in the covered markets in Paris and the main cities of France. Based on this growth, the current site at Condé-sur-Vire was inaugurated in November 1950. In December 1954, new cooperatives joined Elle & Vire and became the Union Laitière Normande (ULN) in 1962.

OUR PROFESSIONAL RANGE

Find on this page all the information related to the Elle & Vire Professionnel products. You will end up with the answers to each and every question you may have: the composition, the nutritional value or the method of preservation for the Elle & Vire Professionel butters, creams, cheeses and deserts, Also, discover here cooking advice to guide you towards the most appropriate product, according to your specific needs.

Whipped cream:-  is cream that is whipped by a whisk or mixer until it is light and fluffy, or by the expansion of dissolved gas, forming a colloid. It is often sweetened and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream or crème Chantilly.

Ideal for using in a piping bag, whipping or incorporating, Elle & Vire Professionnel Excellence cream (35% fat) is deliciously creamy.it

Pastry and bakery

EXCELLENCE WHIPPING CREAM 35% FAT

CONTACT US Elle & Vire Excellence Whipping Cream (35% fat) ensures consistent, stable results throughout the year. Born from a 70 years old Norman dairy savoir-faire, this cream is for use both in cooking and pastry making.

Quick to thicken with great hold (no collapsing or seeping), the Excellence Whipping Cream (35% fat) has an excellent whipping rate throughout the year (2.7 L on average) and is particularly good at bringing out different flavors, making it an indispensable ingredient for all of your dishes.