SIGN UP
LOGIN
CARTSINGLE CREAM UHT - 1 LTR
ALLERGENS
DESCRIPTION
While undergoing a UHT treatment, cream is heated for 2 seconds at 145-150°C. Cream is then cooled down very rapidly in order to preserve gustatory, nutritional and functional qualities. Sterilisation does not allow sowing, as a result UHT cream is always liquid. Sterilisation process develops a cooked or caramel taste.
Whilst every effort has been taken to ensure the accuracy of the product information provided, products and their ingredients may change. You are advised to always read the product label for ingredients, nutrition, dietary claims and allergens.
MASON FOODSERVICES is unable to accept liability for any incorrect information.
MASON FOODSERVICES is unable to accept liability for any incorrect information.
