boognish Posted October 26, 2013 Share Posted October 26, 2013 Does anyone have any info on how to produce these? Thinking of adding one to our product line Link to comment Share on other sites More sharing options...
Les Trois Clocher Posted November 4, 2013 Share Posted November 4, 2013 you need to look into emulsifiers and structural agents for this kind of product... There are a lot of alternatives out there but to produce a susessfull product you can sell I would say it is nessesary... Then mix the cream (or milk/hydrocolloid mixture you decide on) with the alcohol... if you want to add other flavors (such as chocolate) I would macerate it in the alcohol before-hand and you might need some carageenan or something of that sort to keep it in suspension. basically to produce a good cream liquor I would say study your additive chemistry or else it will separate or have a less then perfect texture profile (very important here) Also you probably don't want to use pure cream these days since it's expensive and people are health conscious but then again that could be your thing... 1 Link to comment Share on other sites More sharing options...
boognish Posted November 7, 2013 Author Share Posted November 7, 2013 That was what I was thinking. Great advice thank you! Link to comment Share on other sites More sharing options...
Seven Fathoms Rum Posted November 9, 2014 Share Posted November 9, 2014 Hi i am trying to make a shelf stable cream liquor. similar to baileys. just don't know where to start. i found a few recipes online but they say to keep refrigerated. I found this stuff Still Spirits Cream Liqueur Base any help please. Link to comment Share on other sites More sharing options...
Dehner Distillery Posted November 21, 2014 Share Posted November 21, 2014 Call creamy creations or ultrapure they can get you there already cream base with alcohol in it. If you're trying to mix regular cream and alcohol together then it all boils down to having the same pH in the tolerances are very close. But it can be done. You will need some stabilizers such as salt and some other products so that it won't separate. But the main problem is you have to have the correct pH. Link to comment Share on other sites More sharing options...
paula@morpheusstudio.com Posted August 3, 2015 Share Posted August 3, 2015 Is anyone interested in splitting a tote of cream liquor base? We have a pending order and a full tote is way more than we need. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now