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🐄 Discover the possibilities of blending different butterfat percentages and origins of dairy cream.

In this course, we’ll demonstrate:
How to combine Meiji’s rich Hokkaido 35% Gold Label animal-based fresh cream with ADEKA’s premium whip base, resulting in a lighter texture that can be easily customized based on your dessert style and brand preference—enhancing both flavor intensity and structure.

🐄 Whether you’re seeking a rich French-style mouthfeel or a light Japanese-style finish,
you’ll learn to tailor your cream texture, richness, and performance to match your brand identity and product needs—creating a truly one-of-a-kind whipped cream profile.

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👨🏻‍🍳 In September, join Chef Hsu Yu-Hsin, Pastry Chef of Shangri-La’s Far Eastern Plaza Hotel Tainan, as he shares hands-on experience and insights from a user’s perspective.
Explore the logic and techniques behind high-performance hybrid dairy whipping cream solutions in real-world applications.

🐄 The Fresh Cream Formula
Blend your own flavor identity.

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🗓️ Event Schedule
Sept. 2 – Taipei | 10:00 AM
Sept. 4 – Taichung | 10:00 AM

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📞 For inquiries, please contact ChioShin Taipei / Taichung sales representatives or call (02) 2270-5588.

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