WHIPPING CREAM (EIRI-8582)
Whipping cream is a cream with enough butter fat in it to allow it to be beaten stiff. Whipping cream has fat content of 34-40%. Heavy cream contains about 40% butter fat, while the lighter one contains about 18-20%. Heavy cream is suitable for whipping. Cream is first aged for 1 to 2 days at OoC. This will greatly increase whipping ability. Addition of cream helps in forming a froth in the first stage of whipping and the amount of milk may also be greatly increased. Heavy cream should be whipped until it has body and retains its shape. To avoid overwhipping the last stage of whipping should be carried out at medium speed, for every litre of heavy cream 50-60 gms confectioner's sugar and vanilla are added at this stage.Whipping cream contains vegetable oil, Emulsifiers, and some flours like soya, maida,etc.
Cost Estimation
Plant Capacity 500.00 KGS/Day
Land and Building (Area 1000 sq.mt.) Rs. 72 Lacs
Plant & Machinery Rs. 21 Lacs
W.C. for 3 Months Rs. 45 Lacs
Total Capital Investment Rs. 1.46 Cr.
Rate of Return 21%
Break Even Point 61%
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