Blue windmill or Anjia whipped cream?

Compared with Anjia cream, Blue Windmill feels better. Compared with vegetable cream, animal cream contains more water and less oil, which is easy to make. It is difficult to keep the shape of the cake after it is made, and it will become soft and deformed when stored at room temperature for a long time, so it needs to be stored at 0℃ to 5℃.

However, vegetable cream contains no milk fat, has a higher melting point than animal cream, and has strong stability, so it can be made into various fancy shapes, even various three-dimensional shapes, and will not melt after being placed at room temperature for one hour.

Introduction of Blue Windmill Cream

Blue windmill whipped cream is the first choice of many baking enthusiasts and European chefs. The milk content is 38%, and it does not contain stabilizers and 0 trans fatty acids. Delicate taste and rich milk flavor. As long as it is sent to the state, even in summer, it is not afraid of melting quickly. The creamy taste is delicate and fragrant, and the mouth is full of frankincense. Fresh and natural.

Blue windmill cream is not the cream with the highest milk content, but the cream we see in the market is of high quality, and many West Point chefs in five-star hotels are his fans. It also has a greater advantage that its trans fatty acids are zero.

Blue windmill cream, with traditional European natural cream flavor and more stable operation performance, can be widely used in west point and catering fields. Natural softness, smooth entrance, excellent hair, suitable for mousse with fruit and other ingredients, stable cooking at high temperature and better taste!