Cream, butter & milk fats · F-DY-066 · VIII-7.k

Sour Cream

Cream fermented with lactic cultures to develop a thick texture and tangy flavour, standardized to 20% fat.

Key ingredients: Dairy Cream 35% Fat, Lactic Culture for Fresh Dairy (Labneh/Fromage Frais), Whipping Cream Stabilizer Blend

Percentages, alerts, QC plan and the printable report open after you unlock this formula.