- Nutrition per 100 g -
- Energy value kJ/kcal 1563/380
- Fat 40
- Of which saturated fatty acids 23,3
- Carbs 2,9
- Of which sugars 2,9
- Proteins 2,0
- Salt 0,1
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.
