Dry Cream

Dry cream, also known as powdered cream or coffee creamer, is a type of dairy product that is made by removing the water content from cream. It is commonly used as a substitute for fresh cream in various culinary applications.

Dry cream is typically made by spray-drying or freeze-drying fresh cream. This process involves evaporating the water from the cream, leaving behind a powdered form of the cream. The resulting dry cream has a longer shelf life compared to fresh cream and can be easily stored and transported.

Dry cream is often used as a convenient alternative to liquid cream, especially in situations where refrigeration is not readily available or for long-term storage. It is commonly used in coffee and tea as a creamer, providing a creamy and rich flavor. Dry cream can also be used in baking, cooking, and dessert recipes to add a creamy texture and enhance the flavor of various dishes.

In the supply class Dairy Foods And Eggs, dry cream falls under the category of dairy products. It is considered a subsistence supply, meaning it is a basic necessity for sustenance and is commonly used in food preparation and consumption.

Overall, dry cream is a versatile and convenient dairy product that can be used in various culinary applications, providing a creamy and rich flavor to dishes and beverages.