FRESH PASTEURIZED CREAM, 40% FAT
  • Quality monitoring in every stage of production process in accordance with HACCP;
  • Meets international quality standards ISO22000, FSSC22000, BRC+;
  • No additionally added preservatives and colorants;
  • Full quality control and traceability from collection of milk to the customer;
  • loaded in bulk, full ~25 t trucks;
  • Every batch is certified by “Independent Testing Laboratory”;

40% fat cream is produced separating only fresh raw milk. Due to the fast technological process - i. e. acceptance, separation of raw milk, pasteurization, cooling and loading - the cream is sweetish, white with yellowish tint, equal consistence and high quality.