Ingredients：20.0% milk fat, 19.5% vegetable fat, 5.0% non-fat milk solids, emulsifier (derived from soy), cellulose, white salt, fragrance



Founded in the early Meiji period, Nakazawa Dairy was established by Sojiro Nakazawa, who chose to set up a farm around the Shinbashi area in Tokyo to begin producing fresh milk. Observing the gradual Westernization of dining culture, he dedicated himself to the field of dairy products. During the Taisho era, as the demand for dairy products increased, Nakazawa Dairy invented a new machine capable of producing high-fat content fresh cream, thereby expanding its market in the dessert field. In the early Showa period, with the emergence of products similar to strawberry fresh cream cakes, fresh cream items garnered enthusiastic attention from consumers.

In response to various trends, Nakazawa Dairy actively developed a variety of dairy products, among which "Nakazawa Cream" combines the advantages of both animal and vegetable fresh cream. This high-functional whipped cream features acid resistance, freeze resistance, heat resistance, and color stability, effectively balancing deliciousness and functionality. Made from high-quality Hokkaido milk and advanced exclusive technology, Nakazawa Cream is loved by pastry chefs and baristas in Japan, France, and Taiwan, as well as dessert and coffee enthusiasts. They praise it for its exceptional flavor, rich dairy aroma, and excellent mouthfeel. Particularly in dessert making, its operational stability and ease of blending with other ingredients stand out. With outstanding flavor quality and stable operability, it has sparked a delicious revolution in the world of fresh cream. You can whip it with puree for a vibrant color, making it a long-life item.



Five Key Features of Nakazawa Smart whip K:

1. Mouthfeel: This unique blended cream, made using exclusive technology, boasts a rich and fragrant dairy aroma. Its deliciousness mirrors that of animal-based fresh cream while providing a meltingly smooth mouthfeel and a refreshing delicacy.

2. Acid Resistance: Even when mixed with a large amount of pH 2 lemon puree, it can still produce smooth, non-separated fresh cream during whipping, perfectly solving the oil-water separation problem. It maintains stable color, aroma, flavor, and a fruity taste with acidity, creating more imaginative possibilities for desserts.

3. Heat Resistance: Even when used in tempering desserts like ganache, it retains a rich gloss and a silky smooth texture.

4. Freeze Resistance: Cakes decorated with a large amount of fresh cream will not develop the common cracks during the freezing and thawing process.

5. Color Stability: Typically, the color of cream-decorated cakes tends to yellow over time. However, cakes decorated with SMART WHIP K maintain their fresh, beautiful color even after 48 hours of refrigeration.