Industrial frozen cream is one of the important sensory and flavoring components in the production of dairy and pastry products. This substance is used as an additive to improve the quality and characteristics of final products. Due to its unique properties, industrial frozen cream is used in various food production processes.

In the preparation of industrial frozen cream, clean and fresh milk is used, which is first subjected to the pasteurization process to eliminate harmful microorganisms. Then, the milk undergoes a process called homogenization to break down and separate fat globules in the milk and distribute them uniformly in the final product.

The most important characteristics of industrial frozen cream include high cookability, high volume, stability at low temperatures, and the ability to create foam and air bubbles in baked products. These properties help in the production of desserts, cakes, cookies, and various cream-filled pastries, giving them a beautiful appearance and pleasant taste.

Due to its creamy and mild flavor, industrial frozen cream is considered an excellent additive for decorating and enhancing the taste of pastry products. In fact, industrial frozen cream has the ability to create a perfect balance between sweetness and fat in products.

As a fundamental element in the food industry, the production and use of industrial frozen cream require precision and strict standards to maintain product quality and customer satisfaction. Therefore, research and continuous development efforts in improving the production processes and quality control of industrial frozen cream continue.