Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.
100% natural with no colorants, flavoring, preservatives, or thickeners.

1. Natur Yogurt Premium (5.8% fat. No stabilizers or chemicals added)
2. Natur Yogurt Business (4.2% fat. Contains gelatin)
3. Natur Yogurt Ekonomi (4.2% fat. Contains sugar, gelatin, similar to “biokul”)

Please order 2 days in advance

Crème fraîche (pronounced krem fresh), is an often used ingredient in cooking and baking. Think thick cream with a gentle tang with 25% fat

Culinary Cream and Whipping Cream are suitable for all applications such as cooking, pastry and bread.
To decorate cakes and desserts, this cream can be shaken to produce a stable foam cream.

Weight: 1 Litre

A 36% milkfat, long-life cream, formulated specifically for superior performance in bakery, pastry and café applications. It has excellent properties for piping and decorating cakes and desserts.

Weight: 1 Litre