Candia Cooking Cream 18% is a professional UHT cream developed for culinary applications where stability and efficiency are essential. With its lower fat content, it allows chefs to achieve smooth, creamy textures faster while using less product.
Specifically designed for cooking, this cream remains stable under high temperatures and long cooking times, making it a reliable solution for demanding kitchen environments.
| Code | 14600071 |
| Brand | Candia |
| UOM | CTN |
| Weight | 12X1 Ltr. |
| Origin | France |
Key Technical Benefits
- 18% fat content – ideal for cooking applications
- Designed for sauces, soups, and hot dishes
- Does not split with acidic or alcoholic ingredients
- Remains homogeneous at high temperatures
- Faster reduction and lower cream consumption (~60% yield)
- Stable in bain-marie and long cooking processes
- Smooth, consistent texture
Applications in Culinary & Foodservice
Perfect for professional kitchens:
Savory Applications:
- Pasta sauces (white sauces, Alfredo, etc.)
- Soups and veloutés
- Cream-based gravies
- Vegetable and meat dishes
- Hot kitchen preparations
Ideal for restaurants, catering, and horeca kitchens
Cooking Cream 18% vs Whipping Cream 35% vs Gourmet Cream 40%
| Feature | 18% Cooking Cream | 35% Whipping Cream | 40% Gourmet Cream |
|---|---|---|---|
| Use | Cooking only | Whipping + pastry | Premium pastry + culinary |
| Stability in heat | Very High | Medium | High |
| Fat Content | Low | Medium | High |
| Splitting risk | Very Low | Moderate | Low |
| Best for | Sauces & soups | Cakes & desserts | High-end applications |
Why use 18% cooking cream?
Unlike whipping cream:
- Designed specifically for cooking stability
- Handles heat, acidity, and alcohol without splitting
- More cost-efficient in bulk production
- Provides smooth texture without heaviness
This is why chefs prefer it for hot kitchen applications
FAQ
Q: What is cooking cream used for?
A: It is used for sauces, soups, and hot dishes where stability during cooking is required.
Q: Can 18% cream be whipped?
A: No, it is designed for cooking, not whipping.
Q: Does cooking cream split when heated?
A: No, it is formulated to remain stable even at high temperatures and with acidic ingredients.
Q: Is this better than whipping cream for sauces?
A: Yes, it offers better heat stability and consistency for cooking applications.
