Whipping Cream Project Report eBook

Whipping cream is a cream with enough butter fat in it to allow it to be beaten stiff. Whipping cream has fat content of 34-40%.
Heavy cream contains about 40% butter fat, while the lighter one contains about 18-20%. Heavy cream is suitable for whipping. Cream is first aged for 1 to 2 days at ooc. This will greatly increase whipping ability. Addition of cream helps in forming a froth in the first stage of whipping and the amount of milk may also be greatly increased. Heavy cream should be whipped until it has body and retains its shape. To avoid overwhipping the last stage of whipping should be carried out at medium speed, for every litre of heavy cream 50-60 gms confectioner's sugar and vanilla are added at this stage.
Whipping cream contains vegetable oil, emulsifiers, and some flours like soya, maida,etc.

Our Whipping Cream Project Report eBook
Project Report eBook (eBook) has following contents covered in the report:

CONTENTS OF WHIPPING CREAM PROJECT REPORT EBOOK

1. Cost Of Plant Economics of Whipping Cream
2. Land & Building of Whipping Cream
3. Plant And Machinery of Whipping Cream
4. Fixed Capital Investment of Whipping Cream
5. Raw Material of Whipping Cream
6. Salary And Wages of Whipping Cream
7. Utilities And Overheads of Whipping Cream
8. Total Working Capital of Whipping Cream
9. Cost Of Production of Whipping Cream
10. Profitability Analysis of Whipping Cream
11. Break Even Point of Whipping Cream
12. Resources Of Finance of Whipping Cream

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