Manufacturing sour cream begins when bacteria is added to regular cream via sour cream processing equipment that ferments and thickens ...
Manufacturing sour cream begins when bacteria is added to regular cream via sour cream processing equipment that ferments and thickens the cream. Sour cream gets its name from the belief that this fermentation process "sours" the cream. However, this is a misnomer, as the product does not taste sour at all. The chief uses for sour cream is as a condiment with baked potatoes, in dips and as an ingredient in cakes and pastries. Eastern European recipes call for sour cream in certain sauces and soups. More recently, Americans have grown accustomed to using sour cream in Mexican inspired recipes.
Makers of sour cream now offer the product in low fat and even no fat varieties. Bakers, food manufacturers and retail store owners depend on sour cream producers to supply this necessary ingredient and condiment. You'll find it helpful to keep the following points in mind as you search for sour cream producers:
1. Hear what the most recognized sour cream manufacturers are saying about using and keeping the product.
2. Use a large wholesale foods company as your sour cream distributor.
3. Consider using or selling organic sour cream made by a leading sour cream manufacturer.
Buy directly and exclusively from top selling makers of sour creamLeading sour cream processors in the United States market the product nationally and assist buyers with suggestions for product use and storage.
Reach out for sour cream suppliers who sells the brands favored by retailersExperienced dairy suppliers can provide you with commercially made sour cream for preparing your product or with units suitable for individual sale.
Try the organic product that leading makers of sour cream are offeringYour customers may prefer using and selling dairy products processed without hormones, antibiotics or potentially harmful pesticides.
- Producers of sour cream know that this dairy item can add value and richness to many prepared foods. Encourage your chefs to find new ways of using sour cream in their standard recipes.