Food Production Notes & Recipes

CREAM Cream is the fat separated from milk. It is the lighter portion of milk containing all the main constituents of milk, but in which fat content is high and the solid (non fat) content is lower. Cream is commercially separated from milk in a creamery, by means of a mechanical separator. The milk is first heated to between 32-49°C (90-120°F) before being run into the separator which operates like centrifugal machine, rotating at very high speed and forcing the milk, which is heavier, to the outside; while the cream, which is lighter, remains at the centre. The cream and the skimmed milk are drained out through separate outlets and by means of a control valve, the fat content is adjusted. The skimmed milk is then heated to 79.5°C (175°F) to kill off any harmful bacteria before being further processed into dried milk etc. Types of Cream There are a variety of creams available in the market, each having a different fat content: Type of Cream                      Fat Content

PASTRY CREAMS Pastry Cream or crème patissière is a rich, thick stirred custard, cooked on the stove, made from a mixture of milk or cream, eggs, sugar, flour (roux) and/or cornstarch. Pastry cream is a staple in pastry kitchens and originated in France. This versatile cream is used to fill cream puffs, éclairs, Napoléons, tarts, and other pastries. It is spread in between cake layers, such as Boston Cream Pie, and using as a base for endless recipes. It is called the "Mother of all creams!" Pastry Cream is versatile and can be easily flavored with vanilla beans, liqueur, coffee and fruit purees are some complementary flavourings are often added. CARE AND PRECAUTIONS 1.    Do NOT make Pastry Cream in an aluminum pot because it gives a grayish coloration to it. 2.    If the heat is too high or you are stirring too slow at the point when the pastry cream reaches a boil, it will lump. If this happens, pass it through a strainer immediately, before it