25% sour cream

Ingredients: regular cream, starter culture of lactic acid bacteria

It is produced from pasteurized, homogenized cream by fermentation with lactic acid bacteria.

Cream is obtained from milk, partly separating fat (cream) and non-fat part of milk by using centrifuges. Then cream is pasteurized and homogenized, and starter culture is added, which consists of one or several lactic acid bacteria.

 

 

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Nutrition

Nutritional values per 100g
Energetic value kJ/kcal 1015/246
Fat (g) 25.0
including saturated fatty acids (g) 15.0
Carbohydrates (g) 2.7
including sugars (g) 2.7
Protein (g) 2.6
Salt (g) 0.1

 

packaging type unit weight, kg pcs per box boxes in a row per pallet number of rows per pallet total net wt. per pallet, kg total gr wt. per pallet, kg total height per pallet, cm
cups 0.250 12 6 12 216 268 175
trays 0.250 8 16 8 256 325 167
trays 0.350 6 16 8 269 334 167
trays 0.400 6 16 8 307 373 192
trays 0.600 4 16 8 307 370 192
pails 4.00 1 18 7 504 552 146