Cream Types for Ice-Cream, Bakery and Processing

Cream is a spectrum, not a single product. The fat level and processing you choose shape everything from ice-cream body to sauce stability — and determine what your cold chain has to handle.

Fat levels

Common industrial options are 25%, 35% and 40% fat, customisable. Higher fat delivers richer body and better whipping or freezing performance; lower fat suits lighter applications and cost control.

Fresh vs UHT

• Fresh pasteurised cream: 5–10 days chilled shelf life. Best where you have reliable cold chain and fast turnover.
• UHT sterilised cream: 6–9 months ambient. The practical choice for distribution, remote buyers and export.

Formats

From 1 L and 5 L aseptic packs to 10–20 kg bag-in-box and insulated tankers for large processors. The right format depends on your throughput and storage.

Applications

Ice-cream and frozen desserts, bakery fillings, sauces and gravies, and general food manufacturing all use cream — each with a preferred fat level. Standardising cream to your mix design keeps output consistent.

Foodondoor supplies fresh and UHT cream at multiple fat levels, in packs, bag-in-box or tanker. Share your application and volume and we will recommend the right specification.