{"id":31073,"date":"2025-02-22T09:28:12","date_gmt":"2025-02-22T08:28:12","guid":{"rendered":"https:\/\/cream-deluxe.com\/?p=31073"},"modified":"2025-02-22T09:28:14","modified_gmt":"2025-02-22T08:28:14","slug":"the-impact-of-fresh-cream-on-the-food-service-industry","status":"publish","type":"post","link":"https:\/\/cream-deluxe.com\/cs\/blog\/the-impact-of-fresh-cream-on-the-food-service-industry\/","title":{"rendered":"Vliv \u010derstv\u00e9 smetany na potravin\u00e1\u0159sk\u00fd pr\u016fmysl"},"content":{"rendered":"
<\/div>\n

V rozs\u00e1hl\u00e9m kulin\u00e1\u0159sk\u00e9m syst\u00e9mu hraje \u010derstv\u00e1 smetana kl\u00ed\u010dovou roli jako z\u00e1kladn\u00ed ingredience. \u010cerstv\u00e1 smetana je v\u0161udyp\u0159\u00edtomn\u00e1 od delik\u00e1tn\u00edch dezert\u016f v luxusn\u00edch restaurac\u00edch a\u017e po speci\u00e1ln\u00ed n\u00e1poje v pouli\u010dn\u00edch kav\u00e1rn\u00e1ch a dod\u00e1v\u00e1 r\u016fzn\u00fdm pochoutk\u00e1m jedine\u010dnou strukturu a chu\u0165. Tento \u010dl\u00e1nek se zab\u00fdv\u00e1 vlivem \u010derstv\u00e9 smetany na potravin\u00e1\u0159sk\u00fd pr\u016fmysl.<\/p>\n\n\n\n

V gastronomii je \u010derstv\u00e1 smetana nejen z\u00e1kladn\u00ed ingredienc\u00ed pro v\u00fdrobu dezert\u016f a k\u00e1vov\u00fdch n\u00e1poj\u016f, ale tak\u00e9 se hojn\u011b pou\u017e\u00edv\u00e1 k vylep\u0161en\u00ed textury a chuti pokrm\u016f. V\u0161estrannost \u010derstv\u00e9 smetany umo\u017e\u0148uje tomuto odv\u011btv\u00ed inovovat podle r\u016fzn\u00fdch pot\u0159eb a poskytovat z\u00e1kazn\u00edk\u016fm rozmanit\u011bj\u0161\u00ed a kvalitn\u011bj\u0161\u00ed kulin\u00e1\u0159sk\u00e9 z\u00e1\u017eitky. S rostouc\u00edm pov\u011bdom\u00edm spot\u0159ebitel\u016f o zdrav\u00ed nav\u00edc roste popt\u00e1vka po n\u00edzkotu\u010dn\u00fdch nebo rostlinn\u00fdch alternativ\u00e1ch, co\u017e je hnac\u00ed silou inovac\u00ed v\u00fdrobk\u016f v tomto odv\u011btv\u00ed.<\/p>\n\n\n

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\"\"<\/figure><\/div>\n\n\n

I. Vlastnosti \u010derstv\u00e9 smetany<\/h2>\n\n\n\n

1.1 Princip v\u00fdroby a tvorba textury<\/h3>\n\n\n\n

V\u00fdroba \u010derstv\u00e9 smetany je zalo\u017eena na fyzick\u00e9m \u0161leh\u00e1n\u00ed, p\u0159i kter\u00e9m se smetana s vysok\u00fdm obsahem tuku \u0161leh\u00e1 pomoc\u00ed \u0161leha\u010de nebo profesion\u00e1ln\u00edho \u0161leha\u010de. B\u011bhem \u0161leh\u00e1n\u00ed se do smetany neust\u00e1le dost\u00e1v\u00e1 vzduch, kter\u00fd m\u011bn\u00ed jej\u00ed vnit\u0159n\u00ed strukturu a vytv\u00e1\u0159\u00ed mno\u017estv\u00ed drobn\u00fdch bublinek, d\u00edky nim\u017e m\u00e1 \u010derstv\u00e1 smetana lehkou a nad\u00fdchanou strukturu. Tato jedine\u010dn\u00e1 struktura ji odli\u0161uje od b\u011b\u017en\u00e9 smetany a d\u00e1v\u00e1 j\u00ed zvl\u00e1\u0161tn\u00ed hodnotu p\u0159i p\u0159\u00edprav\u011b pokrm\u016f.<\/p>\n\n\n\n

1.2 Obsah tuku a chu\u0165ov\u00fd profil<\/h3>\n\n\n\n

Vysok\u00fd obsah tuku v \u010derstv\u00e9 smetan\u011b (obvykle 30%-40%) je kl\u00ed\u010dem k jej\u00ed bohat\u00e9 chuti. Hojn\u00fd obsah tuku se v \u00fastech rozpou\u0161t\u00ed a p\u0159in\u00e1\u0161\u00ed hustou a jemnou chu\u0165. D\u00edky t\u00e9to jedine\u010dn\u00e9 chuti je \u010derstv\u00e1 smetana obl\u00edbenou ingredienc\u00ed pro mnoho lah\u016fdek, kter\u00e9 hledaj\u00ed vysoce kvalitn\u00ed chu\u0165ov\u00fd po\u017eitek.<\/p>\n\n\n\n

II. Pou\u017eit\u00ed \u010derstv\u00e9 smetany v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu<\/h2>\n\n\n\n

2.1 Pou\u017eit\u00ed v n\u00e1poj\u00edch<\/h3>\n\n\n\n

\u010cerstv\u00e1 smetana se hojn\u011b pou\u017e\u00edv\u00e1 p\u0159i p\u0159\u00edprav\u011b n\u00e1poj\u016f. V k\u00e1vov\u00fdch n\u00e1poj\u00edch, jako je nap\u0159\u00edklad klasick\u00e1 moka k\u00e1va, vytv\u00e1\u0159\u00ed p\u0159id\u00e1n\u00ed \u010derstv\u00e9 smetany nejen bohat\u00e9 vizu\u00e1ln\u00ed vrstven\u00ed, ale tak\u00e9 dod\u00e1v\u00e1 k\u00e1v\u011b jemn\u00e9 ml\u00e9\u010dn\u00e9 aroma a hladkou strukturu, \u010d\u00edm\u017e vyrovn\u00e1v\u00e1 jej\u00ed ho\u0159kost a zvy\u0161uje celkov\u00fd chu\u0165ov\u00fd z\u00e1\u017eitek. V ovocn\u00fdch \u0161\u0165\u00e1v\u00e1ch lze \u010derstvou smetanu pou\u017e\u00edt jako polevu, kter\u00e1 osv\u011b\u017euj\u00edc\u00edmu d\u017eusu dod\u00e1 bohatou strukturu a n\u00e1poj tak chu\u0165ov\u011b zpest\u0159\u00ed.<\/p>\n\n\n\n

2.2 Pou\u017eit\u00ed v dezertech a pe\u010divu<\/h3>\n\n\n\n

V oblasti v\u00fdroby dezert\u016f je \u010derstv\u00e1 smetana nepostradatelnou ingredienc\u00ed. P\u0159i v\u00fdrob\u011b dort\u016f se \u010derstv\u00e1 smetana pou\u017e\u00edv\u00e1 na polevy a n\u00e1pln\u011b, vytv\u00e1\u0159\u00ed kr\u00e1sn\u00e9 vzory a dod\u00e1v\u00e1 jemnou strukturu. Nap\u0159\u00edklad u kr\u00e9mov\u00fdch dort\u016f je jemn\u00e1 struktura \u010derstv\u00e9 smetany v kombinaci s jemnost\u00ed dortu klasick\u00fdm dezertem, kter\u00fd spot\u0159ebitel\u00e9 miluj\u00ed. P\u0159i v\u00fdrob\u011b zmrzliny a pudink\u016f hraje \u010derstv\u00e1 smetana rovn\u011b\u017e z\u00e1sadn\u00ed roli, nebo\u0165 dod\u00e1v\u00e1 zmrzlin\u011b kr\u00e9movou strukturu a pudink\u016fm jemn\u011bj\u0161\u00ed chu\u0165. P\u0159i v\u00fdrob\u011b mou\u010dn\u00edk\u016f m\u016f\u017ee p\u0159id\u00e1n\u00ed \u010derstv\u00e9 smetany zlep\u0161it jejich strukturu, zjemnit je a dodat jim dal\u0161\u00ed vrstvy chuti.<\/p>\n\n\n\n

2.3 Inovativn\u00ed aplikace ve slan\u00fdch pokrmech<\/h3>\n\n\n\n

V posledn\u00edch letech se postupn\u011b roz\u0161i\u0159uje pou\u017e\u00edv\u00e1n\u00ed \u010derstv\u00e9 smetany ve slan\u00fdch pokrmech, co\u017e ukazuje jej\u00ed jedine\u010dn\u00fd inovativn\u00ed potenci\u00e1l. V n\u011bkter\u00fdch francouzsk\u00fdch pokrmech se \u010derstv\u00e1 smetana pou\u017e\u00edv\u00e1 k p\u0159\u00edprav\u011b om\u00e1\u010dek, kter\u00e9 dod\u00e1vaj\u00ed masov\u00fdm pokrm\u016fm nebo pokrm\u016fm z mo\u0159sk\u00fdch plod\u016f bohatou a hustou strukturu, dopl\u0148uj\u00ed p\u0159irozen\u00e9 chut\u011b surovin a vytv\u00e1\u0159ej\u00ed jedine\u010dn\u00e9 chu\u0165ov\u00e9 kombinace. P\u0159i v\u00fdrob\u011b t\u011bstovin m\u016f\u017ee b\u00fdt \u010derstv\u00e1 smetana tak\u00e9 sou\u010d\u00e1st\u00ed om\u00e1\u010dky, kter\u00e1 se kombinuje se surovinami, jako jsou raj\u010data a s\u00fdr, a dod\u00e1v\u00e1 t\u011bstovin\u00e1m v\u00fdraznou chu\u0165.<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/figure>\n\n\n\n

III. Dopad \u010derstv\u00e9 smetany na potravin\u00e1\u0159sk\u00fd pr\u016fmysl<\/h2>\n\n\n\n

3.1 Zlep\u0161en\u00ed kvality pokrm\u016f<\/h3>\n\n\n\n

3.1.1 Vzhled a vizu\u00e1ln\u00ed p\u0159ita\u017elivost<\/h4>\n\n\n\n

Jemn\u00e1 b\u00edl\u00e1 barva a nad\u00fdchan\u00e1 struktura \u010derstv\u00e9 smetany m\u016f\u017ee v\u00fdrazn\u011b zv\u00fd\u0161it vizu\u00e1ln\u00ed p\u0159ita\u017elivost pokrm\u016f. V dezertech lze \u010derstvou smetanou vytvo\u0159it r\u016fzn\u00e9 kr\u00e1sn\u00e9 vzory, nap\u0159\u00edklad kv\u011btiny a zv\u00ed\u0159ec\u00ed tvary, kter\u00e9 jsou pastvou pro o\u010di i chu\u0165ov\u00e9 bu\u0148ky. V n\u00e1poj\u00edch dod\u00e1v\u00e1 \u010derstv\u00e1 smetana jako poleva bohat\u00e9 vrstvy a l\u00e1kav\u00fd vzhled, \u010d\u00edm\u017e p\u0159itahuje pozornost spot\u0159ebitel\u016f.<\/p>\n\n\n\n

3.1.2 Optimalizace textury a chuti<\/h4>\n\n\n\n

Jedine\u010dn\u00e1 hladk\u00e1 struktura a bohat\u00e1 chu\u0165 \u010derstv\u00e9 smetany m\u016f\u017ee v\u00fdrazn\u011b zlep\u0161it strukturu a chu\u0165 pokrm\u016f. V dortech je d\u00edky p\u0159id\u00e1n\u00ed \u010derstv\u00e9 smetany dort vlh\u010d\u00ed, jemn\u011bj\u0161\u00ed a m\u00e1 jemn\u011bj\u0161\u00ed strukturu; v n\u00e1poj\u00edch se hust\u00e1 textura \u010derstv\u00e9 smetany snoub\u00ed s osv\u011b\u017euj\u00edc\u00ed nebo bohatou chut\u00ed n\u00e1poje a vytv\u00e1\u0159\u00ed rozmanit\u00fd chu\u0165ov\u00fd z\u00e1\u017eitek.<\/p>\n\n\n\n

3.1.3 Vyv\u00e1\u017eenost chut\u00ed a inovace<\/h4>\n\n\n\n

\u010cerstv\u00e1 smetana m\u00e1 dobrou chu\u0165ovou sn\u00e1\u0161enlivost, tak\u017ee se m\u016f\u017ee kombinovat s r\u016fzn\u00fdmi p\u0159\u00edsadami, vyva\u017eovat chut\u011b pokrm\u016f a vytv\u00e1\u0159et nov\u00e9 chu\u0165ov\u00e9 kombinace. Nap\u0159\u00edklad v ovocn\u00fdch dezertech m\u016f\u017ee ml\u00e9\u010dn\u00e9 aroma \u010derstv\u00e9 smetany vyv\u00e1\u017eit sladkost a kyselost ovoce, \u010d\u00edm\u017e se celkov\u00e1 chu\u0165 st\u00e1v\u00e1 harmoni\u010dt\u011bj\u0161\u00ed; v n\u011bkter\u00fdch inovativn\u00edch pokrmech se \u010derstv\u00e1 smetana kombinuje s ko\u0159en\u00edm, \u010dokol\u00e1dou a dal\u0161\u00edmi p\u0159\u00edsadami, \u010d\u00edm\u017e se vytv\u00e1\u0159ej\u00ed jedine\u010dn\u00e9 chut\u011b, kter\u00e9 uspokojuj\u00ed touhu spot\u0159ebitel\u016f po novink\u00e1ch.<\/p>\n\n\n\n

3.2 Hnac\u00ed s\u00edla rozvoje pr\u016fmyslu<\/h3>\n\n\n\n

3.2.1 V\u00fdvoj inovativn\u00edch pokrm\u016f<\/h4>\n\n\n\n

\u0160irok\u00e9 pou\u017eit\u00ed \u010derstv\u00e9 smetany inspirovalo kreativitu kucha\u0159\u016f a vedlo ke vzniku nov\u00fdch pokrm\u016f. Kombinac\u00ed \u010derstv\u00e9 smetany s r\u016fzn\u00fdmi p\u0159\u00edsadami a kucha\u0159sk\u00fdmi technikami vytvo\u0159ili \u0161\u00e9fkucha\u0159i r\u016fzn\u00e9 jedine\u010dn\u00e9 pokrmy, kter\u00e9 spl\u0148uj\u00ed st\u00e1le rozmanit\u011bj\u0161\u00ed chu\u0165ov\u00e9 preference spot\u0159ebitel\u016f. Nap\u0159\u00edklad spojen\u00ed \u010derstv\u00e9 smetany s technikami molekul\u00e1rn\u00ed gastronomie vedlo ke vzniku pokrm\u016f s jedine\u010dnou texturou a vizu\u00e1ln\u00edm efektem.<\/p>\n\n\n\n

3.2.2 Podpora souvisej\u00edc\u00edch odv\u011btv\u00ed<\/h4>\n\n\n\n

S rostouc\u00ed popt\u00e1vkou po \u010derstv\u00e9 smetan\u011b v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu do\u0161lo k rychl\u00e9mu rozvoji i souvisej\u00edc\u00edch podp\u016frn\u00fdch odv\u011btv\u00ed. Popt\u00e1vka na trhu po n\u00e1stroj\u00edch a za\u0159\u00edzen\u00edch, jako jsou \u0161leha\u010de smetany a skladovac\u00ed za\u0159\u00edzen\u00ed, vzrostla, co\u017e podpo\u0159ilo technologick\u00e9 inovace a modernizaci v\u00fdrobk\u016f v t\u011bchto odv\u011btv\u00edch. Sou\u010dasn\u011b se neust\u00e1le roz\u0161i\u0159uje v\u00fdroba a zpracov\u00e1n\u00ed \u010derstv\u00e9 smetany, co\u017e podporuje koordinovan\u00fd rozvoj cel\u00e9ho pr\u016fmyslov\u00e9ho \u0159et\u011bzce.<\/p>\n\n\n\n

IV. Bezpe\u010dnost a hygiena potravin p\u0159i pou\u017e\u00edv\u00e1n\u00ed \u010derstv\u00e9 smetany<\/h2>\n\n\n\n

4.1 Rizika r\u016fstu bakteri\u00ed<\/h3>\n\n\n\n

\u010cerstv\u00e1 smetana je bohat\u00e1 na \u017eiviny a p\u0159i nespr\u00e1vn\u00e9m skladov\u00e1n\u00ed se m\u016f\u017ee snadno st\u00e1t \u017eivnou p\u016fdou pro \u0161kodliv\u00e9 bakterie. Studie prok\u00e1zaly, \u017ee za vhodn\u00fdch teplotn\u00edch a vlhkostn\u00edch podm\u00ednek se v \u010derstv\u00e9 smetan\u011b mohou rychle mno\u017eit \u0161kodliv\u00e9 bakterie, jako je E. coli a Staphylococcus aureus, co\u017e ohro\u017euje zdrav\u00ed spot\u0159ebitel\u016f.<\/p>\n\n\n\n

4.2 Dodr\u017eov\u00e1n\u00ed hygienick\u00fdch a bezpe\u010dnostn\u00edch norem<\/h3>\n\n\n\n

Aby byla zaji\u0161t\u011bna bezpe\u010dn\u00e1 konzumace \u010derstv\u00e9 smetany, mus\u00ed podniky stravovac\u00edch slu\u017eeb p\u0159\u00edsn\u011b dodr\u017eovat \u0159adu hygienick\u00fdch a bezpe\u010dnostn\u00edch norem. Zaprv\u00e9 by se m\u011bla pou\u017e\u00edvat pasterizovan\u00e1 smetana, aby se \u00fa\u010dinn\u011b zni\u010dily v\u0161echny potenci\u00e1ln\u011b \u0161kodliv\u00e9 mikroorganismy. Za druh\u00e9, b\u011bhem p\u0159\u00edpravy a skladov\u00e1n\u00ed by m\u011blo b\u00fdt za\u0159\u00edzen\u00ed \u0159\u00e1dn\u011b \u010di\u0161t\u011bno a dezinfikov\u00e1no, aby se zabr\u00e1nilo bakteri\u00e1ln\u00ed kontaminaci. \u010cerstv\u00e1 smetana by nav\u00edc m\u011bla b\u00fdt skladov\u00e1na p\u0159i n\u00edzk\u00fdch teplot\u00e1ch (obvykle mezi 2-4 \u00b0C), aby se potla\u010dil r\u016fst bakteri\u00ed.<\/p>\n\n\n

\n
\"\"<\/figure><\/div>\n\n\n

V. Pou\u017e\u00edv\u00e1n\u00ed nab\u00edje\u010dek na smetanu<\/h2>\n\n\n\n

Plni\u010dky smetany, zn\u00e1m\u00e9 tak\u00e9 jako plni\u010dky \u0161leha\u010dky, jsou obvykle pln\u011bny oxidem dusn\u00fdm (N2O) a jsou nezbytn\u00fdm pomocn\u00fdm n\u00e1strojem p\u0159i v\u00fdrob\u011b \u010derstv\u00e9 smetany. P\u0159i jejich pou\u017e\u00edv\u00e1n\u00ed je nezbytn\u00e9 zajistit, aby vybran\u00e1 nab\u00edje\u010dka byla kompatibiln\u00ed se \u0161leha\u010dem, proto\u017ee r\u016fzn\u00e9 zna\u010dky a modely \u0161leha\u010d\u016f mohou m\u00edt r\u016fzn\u00e9 po\u017eadavky na specifikace nab\u00edje\u010dky. \u0160leha\u010d Cream Buffet je kompatibiln\u00ed nejen s na\u0161imi nab\u00edje\u010dkami smetany, ale tak\u00e9 s v\u011bt\u0161inou ostatn\u00edch zna\u010dek na trhu.<\/p>\n\n\n\n

P\u0159i instalaci kr\u00e9mov\u00e9 nab\u00edje\u010dky je nutn\u00e9 pe\u010dliv\u011b dodr\u017eovat n\u00e1vod k pou\u017eit\u00ed za\u0159\u00edzen\u00ed. Obecn\u011b plat\u00ed, \u017ee nejprve je t\u0159eba uzav\u0159\u00edt plynov\u00fd ventil \u0161leha\u010de a pot\u00e9 spr\u00e1vn\u011b nainstalovat nab\u00edje\u010dku na p\u0159\u00edslu\u0161n\u00e9 rozhran\u00ed \u0161leha\u010de a zajistit t\u011bsn\u00e9 spojen\u00ed, aby nedoch\u00e1zelo k \u00faniku plynu. Po instalaci otev\u0159ete plynov\u00fd ventil a do \u0161leha\u010de obsahuj\u00edc\u00edho smetanu bude vst\u0159\u00edknut oxid dusn\u00fd. Po vst\u0159\u00edknut\u00ed plynu je t\u0159eba \u0161leha\u010d d\u016fkladn\u011b prot\u0159epat, aby se plyn a smetana dob\u0159e prom\u00edchaly. B\u011bhem tohoto procesu oxid dusn\u00fd vytv\u00e1\u0159\u00ed ve smetan\u011b drobn\u00e9 bublinky, kter\u00e9 napom\u00e1haj\u00ed rychl\u00e9mu \u0161leh\u00e1n\u00ed a dosa\u017een\u00ed lehk\u00e9 a nad\u00fdchan\u00e9 konzistence. Je d\u016fle\u017eit\u00e9 si uv\u011bdomit, \u017ee intenzita a d\u00e9lka t\u0159ep\u00e1n\u00ed by m\u011bla b\u00fdt m\u00edrn\u00e1; p\u0159\u00edli\u0161n\u00e9 t\u0159ep\u00e1n\u00ed m\u016f\u017ee v\u00e9st k p\u0159e\u0161leh\u00e1n\u00ed, co\u017e ovlivn\u00ed strukturu a chu\u0165, zat\u00edmco nedostate\u010dn\u00e9 t\u0159ep\u00e1n\u00ed m\u016f\u017ee m\u00edt za n\u00e1sledek \u0161patn\u00e9 vy\u0161leh\u00e1n\u00ed.<\/p>\n\n\n\n

Po pou\u017eit\u00ed je t\u0159eba ihned uzav\u0159\u00edt plynov\u00fd ventil a pr\u00e1zdnou nab\u00edje\u010dku \u0159\u00e1dn\u011b zlikvidovat. Nepou\u017eit\u00e9 nab\u00edje\u010dky by m\u011bly b\u00fdt skladov\u00e1ny v souladu s bezpe\u010dnostn\u00edmi p\u0159edpisy a m\u011bly by se vyh\u00fdbat vysok\u00fdm teplot\u00e1m, p\u0159\u00edm\u00e9mu slune\u010dn\u00edmu z\u00e1\u0159en\u00ed a dal\u0161\u00edm faktor\u016fm prost\u0159ed\u00ed, kter\u00e9 mohou ovlivnit bezpe\u010dnost nab\u00edje\u010dky.<\/p>\n\n\n\n

VI. Z\u00e1v\u011br<\/h2>\n\n\n\n

\u010cerstv\u00e1 smetana m\u00e1 d\u00edky sv\u00fdm jedine\u010dn\u00fdm fyzik\u00e1ln\u00edm vlastnostem, bohat\u00e9 chuti a \u0161irok\u00e9mu spektru pou\u017eit\u00ed nezastupitelnou roli v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu. Proto je pro zaji\u0161t\u011bn\u00ed kvality a \u00fa\u010dinnosti \u010derstv\u00e9 smetany nezbytn\u00e9 vybrat spr\u00e1vn\u00fd \u0161leha\u010d a spr\u00e1vn\u011b pou\u017e\u00edvat nab\u00edje\u010dky smetany.<\/p>\n\n\n\n

Cream-Deluxe<\/a> se zab\u00fdv\u00e1 v\u00fdrobou \u0161pi\u010dkov\u00fdch kuchy\u0148sk\u00fdch v\u00fdrobk\u016f. Vyzkou\u0161ejte na\u0161e nab\u00edje\u010dky kr\u00e9m\u016f je\u0161t\u011b dnes!<\/p>","protected":false},"excerpt":{"rendered":"

In the vast culinary system, fresh cream plays a pivotal role as an essential ingredient. From the delicate desserts of high-end restaurants to the specialty drinks of street cafes, fresh cream is ubiquitous, adding unique texture and flavor to various delicacies. This article delves into the impact of fresh cream on the food service industry. […]<\/p>","protected":false},"author":3028,"featured_media":31080,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42],"tags":[],"class_list":["post-31073","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"_links":{"self":[{"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/posts\/31073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/users\/3028"}],"replies":[{"embeddable":true,"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/comments?post=31073"}],"version-history":[{"count":1,"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/posts\/31073\/revisions"}],"predecessor-version":[{"id":31082,"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/posts\/31073\/revisions\/31082"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/media\/31080"}],"wp:attachment":[{"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/media?parent=31073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/categories?post=31073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cream-deluxe.com\/cs\/wp-json\/wp\/v2\/tags?post=31073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}