Project report for Whipping Cream

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Now, in India the production of whipping cream is very large, as the demand of cream is increasing steadily, there is substitute product also marketed. Whipping cream is widely used in various desserts including layer cakes and profiteroles and as a decorative ingredient for most delicacies including signature cakes and themed deserts. This is also likely to fuel the demand, thereby augmenting market growth. There is not necessary for importing of any plant and machinery. Whipping cream demand is growing for household food, bakery, soup, meat, ready-cooked dishes, ice cream, desserts, and at-home coffee preparations. The project has good future and new entrepreneur may venture into this project.

Whipped cream may also be made instantly in an aerosol can or in a whipping siphon with a whipped-cream charger. A gas dissolves in the butterfat under pressure. When the pressure is released, the gas leaves solution, producing bubbles.  Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. Cream is usually whipped with a whisk, an electric hand mixer, or a food processor. Results are best when the equipment and ingredients are cold. The bubbles in the whipped cream immediately start to pop, and it begins to liquefy, giving it a useful lifetime of one to two hours. Many 19th-century recipes recommend adding gum tragacanth to stabilize whipped cream, while a few include whipped egg whites. Various other substances, including gelatin and diphosphate, are used in commercial stabilizers.

Market potential & Strategy

The global whipping cream market size was valued at INR 449.290 Crores in 2020 and is expected to grow at a compound annual growth rate (CAGR) of 8.1% from 2021 to 2026. Increasing consumption of foods, such as pies, cupcakes, ice creams, sundaes, cakes, hot chocolate milkshakes, waffles, cheesecake, and puddings, is expected to be the key factor driving the product demand. Whipping cream is widely used in various desserts including layer cakes and profiteroles and as a decorative ingredient for most delicacies including signature cakes and themed deserts. This is also likely to fuel the demand, thereby augmenting market growth. Cream is a dairy product which is used to give a smooth texture and consistency to food products. Nowadays, it is widely used in the preparation of various dishes, desserts and beverages such as ice-creams, salads, sweet meals, tea, coffee, etc. The healthy growth of the market can be attributed to numerous forces. Rising population, increasing incomes, expanding application in the food and beverage industry represent some of the major growth driving factors. Bakery and Food Service Driving sales. Whipping cream is mostly consumed on bakery and pastry products to provide fluffy, softness, and creamy texture that retains for long. The whipped cream demand is growing in food service channel for bakery, soups, meat, ready cooked dishes, and ice cream application.

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