10 ENGLISH BOOKS RELATING TO «SINGLE CREAM»
Discover the use of
single cream in the following bibliographical selection. Books relating to
single cream and brief extracts from same to provide context of its use in English literature.
Single cream is homogenized at pressures between 2000 and 3000 psi (136 and
170 bar) depending on its use. In most cases it is desirable for single cream to
have as high a viscosity as possible and this is achieved by the use of higher ...
M.D. Ranken, Christopher G J Baker, R.C. Kill, 1997
2
Technology of Dairy Products
... Half cream - not less than 12% fat and less than 18% fat - is used in coffee and
for pouring over fruit, desserts and breakfast cereals. • Single cream - not less
than 18% fat and less than 35% fat - is used in coffee, as a pouring cream for fruit
...
3
Fundamentals of Cheese Science
1ts consistency ranges from brittle 1especially double Cream cheese) to
spreadable 1e.g., single Cream cheese). The product, which is most popular in
North America, has a shelf-life of around 3 months at below 8°C. Cream cheese
is ...
4
Physico-Chemical Aspects of Food Processing
To produce whipping cream, untreated milk undergoes the same separation,
pasteurisation and standardisation processes as single cream. Pasteurisation is
generally fairly light (80-85°C (176-185°F) for 15-20 s) as severe pasteurisation ...
By law single cream must have a minimum fat content of 18% and double cream
of 48%. Single cream will not whip since only cream with a fat content greater
than 30%, will whip. Cream which is sold as 'whipping cream' generally contains
...
K. B. Sherrington, P. M. Gaman, 2010
By law single cream must have a minimum fat content of 18% and double cream
of 48%. Single cream will not whip since only cream with a fat content greater
than 30%, will whip. Cream which is sold as 'whipping cream' generally contains
...
P. M. Gaman, K. B. Sherrington, 1996
7
Chef Jojo's Basic Cooking Lessons Vol 1
... 30%30%30%30% Whipped Cream Whipped Cream Whipped Cream Whipped
Cream 35%35%35%35% N/AN/AN/AN/A Single Cream Single Cream Single
Cream Single Cream 18%18%18%18% (=Light Cream) (=Light Cream) (=Light ...
8
Understanding Ingredients
The other is the 'use by' date which shows the consumer when it must be eaten
by. Nutritional. value. The nutritional value of 100 g of single cream and lOOg of
double cream energy (1900 kj energy single double The energy value varies ...
9
The Lipid Handbook with CD-ROM, Third Edition
TABLE 4.30 Cream categories in the United Kingdom with their minimum fat
content in g per 100 g Type of Cream Half cream Single cream Sterilised cream
Whipping cream Double cream Clotted cream Minimum Fat 12 18 23 35 48 55 ...
Frank D. Gunstone, John L. Harwood, Albert J. Dijkstra, 2007
10
Examining Food Technology
Type Fat content Uses Half cream Single cream Extra thick Soured cream Creme
fraiche Whipping cream Double cream 12% 18% 18% 18% 30% 35% 48% Extra
thick double cream 48% Clotted cream 55% HI Light, pouring Will not whip ...
6 NEWS ITEMS WHICH INCLUDE THE TERM «SINGLE CREAM»
Find out what the national and international press are talking about and how the term
single cream is used in the context of the following news items.
Jan Bilton: Cream for every occasion (recipes)
Single Cream: Lewis Road Creamery offers an organic pasteurised pure single cream containing 36g of fat in every 100g It has great flavour and can be used in ... «Wairarapa Times-Age, Jul 15»
TM's Salted Caramel & Peanut Butter Ice Cream
Slowly add the single cream while stirring continuously. Add the peanut butter and salt and stir to combine all the ingredients together. Let this cool completely ... «U.TV, Jun 15»
How to serve perfect strawberries and cream (and why you must eat …
Experts also found the ideal strawberries-to-cream weight ratio is 70:30 - or one tablespoon of single cream per two fresh medium-sized strawberries. «Telegraph.co.uk, May 15»
What is the difference between double cream and thickened cream?
Single cream, also known as pouring cream, has a minimum fat content of 18 percent. It is homogenised and pasteurised and commonly used in sauces, ... «Australian Women's Weekly, Apr 15»
Peter Gordon: Single and double trouble
Hi Peter, can I use the cream from the supermarket in recipes that state what type of cream to use e.g. pouring cream, heavy cream, single cream? I know terms ... «New Zealand Herald, Oct 12»
Best British recipes: Bread and Butter Pudding
10½fl oz/300ml single cream (or more milk). 3 eggs, beaten. 3 tbsp sugar. grated zest of half an orange or 1 tbsp orange liqueur (such as Cointreau). «Telegraph.co.uk, May 10»
