Damdaran UHT Half Cream 1kg

This SKU contains approximately 15% to 18% milk fat, compared to the standard 30% or higher fat content of regular breakfast creams. The reduced fat level results in a lighter mouthfeel and lower caloric density, specifically designed for commercial cooking, pasta sauces, hot beverages, and blending without the separation risks of heavier creams.

No. Due to Ultra-High Temperature (UHT) processing and aseptic multi-layer barrier packaging, unopened units can be stored and transported under standard ambient warehouse conditions (up to 25°C), shielded from direct sunlight. Once unsealed, refrigerated storage at 4°C to 8°C is mandatory and contents should be consumed within 3 to 5 days.

This product is packed in heavy-duty corrugated export cartons containing 12 units each (12kg net weight). Standard 100x120cm export pallets accommodate 60 to 72 cartons (approx. 720kg to 864kg net). Standard minimum export order quantity is 500 cartons for regional cross-border truckloads or a full 20ft container load.

No. Half creams with milk fat under 30% lack the lipid network required to entrap air bubbles and form rigid foam structures suitable for pastry piping. This SKU is optimized for cooking, culinary reductions, fillings, ganaches, and coffee blending rather than stand-alone whipping.

Export consignments are accompanied by an official Veterinary Health Certificate, Certificate of Analysis (COA) per batch, Certificate of Origin, Halal Certification, and standard export commercial documentation. Third-party pre-shipment inspections (e.g., SGS) can be accommodated.

Yes. For recurring contract volumes meeting annual production thresholds, custom multi-language packaging panels (Arabic, English, Russian) adhering to target market labeling regulations (such as GCC GSO dairy standards) can be scheduled on the primary aseptic carton lines.

Due to high-pressure homogenization during processing, fat globules are uniformly dispersed, providing solid emulsion stability against curdling or phase separation during moderate simmering. To preserve optimal velvety texture, adding it toward the final stages of hot sauce preparation is recommended.