Typically Double cream may be described as the lighter portion of milk which still contains the main constituents of milk but in different proportions (i.e. Increased fat content & reduced water & solids not fat). Double cream is an emulsion of fat-in- water & is produced by separating the fat from fresh cows milk by centrifugal force in a mechanical separator and pasteurised.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
Description
Allergens
Nutrition