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Using selected cow's milk as raw product, we carry out a skimming process which allows us to obtain cream of any percentage of fat content. The cream is then subjected to a modern thermal process of ultra pasteurization which allows us to maintain - fully- all of its organoleptic, functional and nutritional qualities of fresh cream, guaranteeing a total lack of microbiological contamination throughout the product's shelf-life.
In addition to the traditional confectionery creams, Ken also manufactures specific creams for the catering industry with improved performance for specific applications in comparison to standard creams
