I provide dairy products to three kitchens. I use a cream separator to skim the milk, and provide the double cream to one of the kitchens. They have been complaining that it doesn't stand up as store bought cream does. Like when they use it on cakes instead of staying in the shape they put it on as, it falls down.
Can anyone advise me why that might be?
It's thick, easily as thick as what you would buy in the shop. It's pasteurised but not homogenised, and I don't add anything to it.
Any help would really be appreciated