Questions / Answers

Cream

Here you will find many answers to your questions about cream.
And you can also contact our customer service team via the contact area (by email or by phone).

What percentage of elle & vire full-fat creams is fat ?
When it is not stated on the product packaging, it is 30% fat.
Can you freeze cream?
I have frozen cream, is it safe to use?
No, cream does not freeze.
Freezing destabilises cream. When thawing you risk the cream separating (with water on one side and fat on the other). However, there is no reason why you cannot freeze dishes containing cream. This is because they are ‘protected’ by the other ingredients in your recipe.
What type of cream should i use to make chantilly cream ?
To make Chantilly cream, you should only use full-fat (single) whipping cream whether you use a crème fraîche (whipping) or a UHT full-fat single cream.
Don’t forget: your cream, like your bowl or whisk, should be very cold.
How long can you use a uht cream for after opening ?
What does it mean by consume quickly ?
Cream is a fragile product. From the moment a carton is opened, the product is no longer sterile. This is why it states on the packaging the product should be consumed quickly, usually within 3 or 4 days after opening, whilst the product retains its flavour and nutritional quality.
After opening, keep cream refrigerated.
How long can you use crème fraîche for after opening ?
What does it mean by consume quickly ?
Crème fraîche is a fragile product. From the moment a pouch or pack is opened, the product is no longer protected. This is why it states on the packaging the product should be consumed quickly, usually within 3 or 4 days after opening, whilst the product retains its flavour and nutritional quality.
However, our thick cream in pouch format can be kept in the fridge for up to 15 days after opening.
Should I comsume UHT cream which has passed its best before date ?
The Best Before Date is better expressed by the phrase ‘preferably consume before’. We guarantee the optimum quality of our products until the use by date. After this date you can consume our UHT creams without any risk to your health but they may have lost some of their nutritional or organoleptic qualities.
Should I consume a crème fraîche which has passed its use by date ?
The Use By Date is better expressed by the phrase ‘consume until’ and is on all fresh products such as yoghurt, fromage blanc, etc. After this date the product is not suitable for consumption and is prohibited from being sold.
Are Elle & Vire creams pasturised ?
All of our creams are pasteurised (chilled creams) or sterilised (UHT).
Is a pouch of thick full-fat cream a thick crème fraîche ?
Thick full-fat cream is produced like a thick crème fraîche: this means that the lactic ferments added to the cream cause the cream to thicken naturally and give it a slightly acidic taste. However, French regulation stipulates a maximum use by date of 30 days for crème fraîche. The pouch packaging which protects our cream from the effects of light and air provides a longer use by date of 60 days, which is great for our consumers but unfortunately is not compatible with regulation on ‘fresh’ products. Therefore, thick full-fat cream cannot be labelled as ‘fresh’.
What is the origin of the raw material ?
Elle & Vire creams are made from cow’s milk.
Do Elle & Vire creams contain gluten ?
No, our creams do not contain gluten.
What is modified starch ?
Modified starch is made from corn starch, therefore it does not contain gluten.
What are lactic ferments ?
Lactic ferments are a type of ‘good’ bacteria which add texture and flavour to the cream. They are part of the traditional process of making these products, just like making yoghurt.
What type of food additives are used ?
The additives that we use in our creams are of plant origin.
We only use additives if necessary and only with the aim of improving the quality of our products.
In particular in our low-fat products where to compensate for the reduced fat we add stabilisers, thickeners and emulsifiers so that the product is almost as creamy as full-fat cream and also to improve its suitability for cooking. We use them in very small quantities.
What do stabilisers and emulsfiers do ?
They help maintain an emulsion. Just like a vinaigrette, the fat and milk, which cream naturally consists of, have a tendency to separate over time without these additives.
What are thickeners used for ?
Thickeners add texture to our products, in particular in low-fat products to replace fat, or even to make non-acidic thick creams.
A list of the food additives used.
E407: Carrageenans: Carrageenans are red seaweed extracts and act as a thickener, setting agent or stabiliser
E415: Xanthan gum: Xanthan gum comes from bacteria and acts as a thickener, setting agent or stabiliser
E440: Pectin: Pectin is a fruit extract and acts as a thickener, setting agent or stabiliser
E471: Mono and diglycerides of fatty acids Mono and diglycerides of fatty acids come from vegetable oil and act as an emulsifier
E472b: Lactic acid esters of mono and diglycerides of fatty acids Lactic acid esters of mono and diglycerides of fatty acids come from vegetable oil and act as an emulsifier
E460: Cellulose: Cellulose is a plant extract and acts as a stabiliser or thickener
E466: Cellulose gum: Cellulose gum is a plant extract and acts as a stabiliser or thickener
Modified starch: Modified starch is a plant extract rich in starch (such as corn) and acts as a thickener

Butter

Here you will find many answers to your questions about butter.
And you can also contact our customer service team via the contact area (by email or by phone).

What is the percentage of fat in Elle & Vire butters ?
When it is not stated on the packaging, unsalted butter is 82% fat and salted butter is 80% fat. (The salt accounts for about 2%, thus the fat percentage is reduced by this amount).
Can you freeze butter ?
Yes, standard butter freezes well. Freezing low-fat butters (which contain more water) is not advised.
Are Elle & Vire butters pasteurised ?
All of our butters are pasteurised.
How do you make soft butter ?
In compliance with regulation, Elle & Vire Soft Butter does not contain any additives. It is solely the creams and the production method used which makes our butter so spreadable; all part of Elle & Vire’s expertise. Elle & Vire Soft Butter is a butter whose composition fully complies with the legislation regarding this product. Please note that for salted butter, the salt content is 2.3%: as such, the fat content of the butter is reduced by this amount.
What is the origin of the raw material ?
Elle & Vire butters are made from cow’s milk.
Do Elle & Vire butters contain gluten ?
No, our butters do not contain gluten.
What is modified starch ?
Modified starch is starch made from corn, therefore it does not contain gluten.
What are lactic ferments ?
Lactic ferments are a type of ‘good’ bacteria which add texture and flavour to the cream. They are part of the traditional process of making these products, just like making yoghurt.
What type of food additives are used ?
The additives we use in our butters are of vegetable origin.
We only use additives if necessary and only with the aim of improving the quality of our products.
In particular in our low-fat products where, to compensate for the reduced fat we add stabilisers, thickeners and emulsifiers so that the product is almost as creamy as full-fat cream and also to improve its suitability for cooking. We use them in very small quantities.
What about stabilisers and emulsfiers ?
They help to maintain emulsion in particular in low-fat butters.
What do thickeners do ?
Thickeners add texture to our products, in particular in low-fat products to replace fat, or even to make non-acidic thick creams.
A list of the food additives used.
E407: Carrageenans: Carrageenans are red seaweed extracts and act as a thickener, setting agent or stabiliser
E415: Xanthan gum: Xanthan gum comes from bacteria and acts as a thickener, setting agent or stabiliser
E440: Pectin: Pectin is a fruit extract and acts as a thickener, setting agent or stabiliser
E471: Mono and diglycerides of fatty acids: Mono and diglycerides of fatty acids come from vegetable oil and act as an emulsifier
E472b: Lactic acid esters of mono and diglycerides of fatty acids Lactic acid esters of mono and diglycerides of fatty acids come from vegetable oil and act as an emulsifier
E460: Cellulose: Cellulose is a plant extract and acts as a stabiliser or thickener
E466: Cellulose gum: Cellulose gum is a plant extract and acts as a stabiliser or thickener
Modified starch: Modified starch is a plant extract rich in starch (such as corn) and acts as a thickener