Sour cream 22% Figand 5kg

Cream is produced by centrifuging whole milk. It is acidified with bacterial cultures. It undergoes pasteurization and homogenization. It then undergoes a thermization process after the addition of thickeners that protect the protein. This prevents the cream from boiling over in the soup.

Product parameters
Type Cream
Volume 5 l (dm³)
Fat content 22%
Product type Homogenized, thermally treated
Country of origin/made in Poland
Address of the sales unit Company name: Zaklad Mleczarski Figand Sp.j Leszek Figarski i Wspólnicy Street and house number: Kol. Wawrzyszów 29 Postal code and city: 26-625 Wolanów DE
Ingredients 99% cream, modified corn starch, thickener: locust bean gum, lactic acid fermentation bacteria cultures
Net content 5 kg
Gross weight of the unit 5.2 kg
Number of packages in the first row on a pallet. 100-pack. For example. (DU)
Application For salads;For sauces;For soups
Storage temperature min - max 2 - 8 °C
Country of origin of the main ingredient: Poland

Allergens
Sulphur dioxide and sulphites No
Eggs and derivatives No
Sesame seeds and derivatives No
Lupin and derived products No
Milk and derived products (including lactose) Yes
Molluscs and derived products No
Cereals containing gluten No
Shellfish and derived products No
Fish and derived products No
Nuts No
Soy and derived products No
Mustard and derived products No
Celery and derived products No

storage
Storage method: Keep refrigerated

Nutritional value
Base unit g/100 g
Salt content (general) per declared unit (g or ml) 0.1 g
Serving size 100 g