Dairy Training 101 Saputo Dairy Foods August 2014
Aseptic HTST High Temp Short Time ESL Extended Shelf Life UP Ultra Pasteurized UHT Ultra High Temperature 100% packaging sealed controlled environment Fresh Pasteurization Dairy Category Extended Shelf Life 3-4 normal HTST shelf life When you combine UHT processing with special packaging you get Shelf Stable Aseptic product
Our fluid items are Ultra Pasteurized to eliminate the remaining bacteria found in Fresh (HTST) thereby greatly extending shelf life and safety. Allows for creation of aseptic-shelf stable items Temperature Refrigeration Needed Shelf Stable (stored at ambient temperatures 75-90 degrees) HTST/Fresh UHT/ESL ASEPTIC Conventional 168 Ultra High 285 Packaging 285 Time 16 sec 2-3 sec 2-10 sec Shelf Life 14-16 days 60 days 120+ days Value $ $$ $$$
Extended shelf life (ESL) dairy and dairy-related products outperform fresh in ways that matter to operators like safety, performance and taste. Value-added benefits Longer shelf life High-quality products Consistent taste and texture Better than fresh with: Consistency Ease of use Waste reduction Food safety Yield Cost savings Short Shelf Life HTST Pasteurized to kill pathogens, not all spoilage organisms Ships within 24 hours of production Shelf life of 15-20 days due to bacteriological growth ESL (Extended Shelf Life) or UHT (Ultra High Temp) Product is 99.9% free of spoilage organisms Before releasing to customers, product samples are incubated at 90⁰ F for 2 days; if bacteria is present, product is rejected Operators often prefer the longer shelf life of 30-45 days (90 day manufactured shelf life)
Platform Knowledge ESL
Recipe Whipped Half & Half (10.5-18% Streetfighter (30% Whipping (36% Lighter Whipped Topping Pastry Heavy (40% Benefits Whips in half the time as 36% cream. Higher fat content ensures a strong whip that holds longer and won t weep. 36% milkfat cream whips up lighter and fluffier for fresh cream toppings on desserts or hot chocolate. 36% milkfat gives pastry cream a rich flavor and smooth texture and won t break down while cooking. Ganache Texture is better with lower fat. Mousse 40% milkfat cream yields a stronger whip that will give mousses body, rich and creamy flavor and will hold longer.
Recipe Crème Brulee, Flans Half & Half (10.5-18% Streetfighter (30% Whipping (36% Heavy (40% Benefits Determine which % provides the best results. Quiche 36% milkfat provides a rich and creamy texture that won t separate. Reduction Sauces Heavy reduces faster, is more tolerant to high heat. Soups Beverages (Coffee, Bar Drinks, etc.) 36% milkfat provides a rich and creamy texture that won t separate. Half & Half offers a clean, fresh cream flavor for a variety of beverages.
Heavy Whipping Case Pack: Varieties: 12-32 oz. and 6-64 oz. cartons 36% Heavy Whipping, 40% Heavy Segments: School Foodservice C&U, HC, B&I, Hotel, Fine Dining, Casual, Family Dining Selling Point #1 Selling Point #2 Performance: DF is committed Extended Shelf Life: to the foodservice industry and Manufactured with a 60-day Value vs. competition: Not all manufacturers make Heavy Whipping with 36% and 40% butterfat. Whipping cream with 30% or less butterfat will not hold a whip. Our products can be used for a wide range of applications-from dessert toppings to rich creamy soups their BOH needs. Both 36% and 40% Heavy Whipping hold whips better than other whipping cream products made with 30% or less butterfat. In addition, our product is stabilized to resist separation and can be used for a wide range of hot and cold menu Advantage: shelf life, DF Heavy Whipping has 2-3 times the shelf life of fresh competitors. Advantage: Advantage: Right product for the right application. Employees have a higher latitude for error due to enhanced stabilization. Result: Focuses on BOH needs by delivering a long-lasting product which reduces spoilage and outof-stocks. Selling Point #3 Feature/Fact: Feature/Fact: Feature/Fact: Taste & Consistency: It has been formulated to deliver a clean, sweet flavor. 40% heavy cream is preferred by top chefs as it produces ultraflavorful, ultra-rich sauces and soups. Delivers on the BOH need for flavorful, reliable products to execute their recipes consistently. Patron C Fe Sa aw fo cr cr C A In P a ex
Platform Knowledge Attributes Advantages Benefits to your customers Taste Texture & Appearance Consistency Nutritional Performance Yield ESL Rich y taste with a nice fluffy appearance Made with quality ingredients inspected by a state of the art QA facility Products made in Texas ESL product made specifically for Food Service applications Whips to a peak in 2.5 to 4 minutes using a cold bowl, Should double in volume when whipped properly Our Whipping cream is versatile and can be used for cold or hot applications. Cold application for whipping cream will hold for three days if properly refrigerated Hot application normally - sauces has a very high tolerance to heat and will not separate thus allowing the Chefs to make larger batches and reheat them with out separation. In addition, very tolerant to high acidic products like parmesan cheese or tomatoes