Sour cream is produced using fresh cream, which is fermented with lactic acid bacteria. It can be used in various salads and dressings, for preparing hearty meat and aromatic fish dishes, as well as frosting, cakes and biscuits. Stop for a moment and enjoy the best that Vidzeme farmers and skilled “Smiltenes piens” masters can offer!
Ingredients: pasteurised cream, pure culture of lactic acid bacteria
100 g of product contains:
including saturated fatty acids
|Nutritional value||1032kJ/ 250 kcal|
Storage at temperature + 2 – +6C