Whipping Cream Processing Plant
A streamlined manufacturing infrastructure for whipping cream processing designed and empowered with the Goma Engineering’s advanced machine-tech.
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Breaks down large fat globules into smaller particles to enhance emulsion stability and improve whipping characteristics. This step ensures a smooth, consistent texture and helps maintain product quality over time.
Thermally treats the cream to eliminate microbial contamination and deactivate enzymes that could affect shelf life. This step ensures food safety and supports product stability throughout storage.
Stores the pasteurized cream at 4°C for a minimum of four hours. Ageing allows the structure to stabilize and improves the whipping performance of the final product.
Automates the filling of whipped cream into cups or containers with high precision. The sealing unit maintains hygiene, prevents contamination, and supports efficient packaging for cold chain distribution.
Produced using high-fat dairy cream, this variant offers rich texture and excellent whipping stability—ideal for bakery, desserts, and beverages.
Formulated with vegetable fats and stabilizers, this lactose-free alternative delivers long shelf life and consistent aeration for vegan and allergy-conscious consumers.
Infused with natural or artificial flavors, these creams enhance taste appeal and are widely used in cakes, mousse, and specialty drinks.
Whipped to a light, fluffy consistency, these toppings are perfect for pies, sundaes, hot chocolate, coffee, and specialty shakes.
pre-whipped and blast-frozen, these products maintain their shape and texture upon thawing—ideal for frozen dessert lines and extended storage.
