Heavy sour cream is a sour milk product with a slightly sour taste and firm to slightly creamy consistency. The fat content of 18-30 % can be adjusted according to customer requirements. Also available with different stabilising systems on request.
Heavy sour cream is made from fresh milk (100% cow's milk). Skimmed milk and cream are obtained by a purely physical separation in a centrifuge. The cream obtained is then acidified by adding lactic acid bacteria, which gives it its typical taste. Available as fresh or gently heat-treated heavy sour cream.
Legal name depending on the product variation:
Ingredients depending on the product variation:
Related product (search) terms for heavy sour cream:
As a producer of sour cream with offer you the following product variations:
We deliver our sour cream products to you packed as standard in one of the industrial packaging variants for our dairy products listed here. Make your choice:
Plastic bucket
Content: 10 kg
Disposable container with liner
Container: 1,000 kg
CHEP Pallecon returnable container with liner
Content: 500-1,000 kg
Sterile container
Content: 500-1,000 kg
On request, we can fill our product sour cream in other types of packaging or with different quantities for you. Please contact us if you prefer another form of packaging and we will be pleased to check the feasibility of using it in our production.
Uelzena Group
Warmsener Spezialitäten GmbH, Warmsen
Warmsener Spezialitäten GmbH, Warmsen
As a rule, we do not produce sour cream from raw materials provided by the customer. However, should you be interested in this service, please do not hesitate to contact us. We will then check the feasibility of your request in each individual case.
We are a premium supplier to the food industry and our top priorities are the quality and safety of the products. Strict monitoring and control of our production processes by a certified quality management system are obvious in our company as are regular audits and certifications based on the most important standards. The implementation of comprehensive HACCP and zoning concepts, as well as continuous quality inspections of all products and raw materials in our specialized in-house laboratories are other important elements of our quality concept. We’ll be happy to provide more information on this subject. Please contact us.
As the name suggests, sour cream (medium fat content) is an acidified cream. Acidification takes place by adding lactic acid bacteria to milk or cream. The fat content of sour cream (medium fat content) is at least 10% up to 30%. Sour cream (medium fat content) closes the gap between the typical and very well-known sour milk products sour cream (10% fat) and crème fraîche (30% fat) and is very versatile for sweet and savory products.
The consistency and mouthfeel depend on the individual fat content and can also be individually adjusted by adding stabilizers and other ingredients. The possibilities range from rather creamy and viscous to firm. The option to add other ingredients allows the development of products that are very adapted to the respective purpose, e.g. toppings for frozen pizza and sacory snacks. A high fat content is advantageous for adding to hot dishes, as this prevents flocculation. The lower-fat variants are often used as an alternative to high-calorie cream or crème fraîche, e.g. for the production of dressings, sauces, dips, dips or even desserts and ice cream.
Sour cream (medium fat content) is just one product from our large range of milk products for the production of food. We offer many other alternatives based on cream or yogurt, including lactose-free cream and sour cream products and customized milk and milk fat products, the recipe of which we develop according to customer requirements for the respective application.
