UHT whipping cream, 30%, lactose-free
Real cream taste – carefree enjoyment for lactose-intolerant customers
Naarmann's UHT cream (30%) is also available lactose-free; just like the original, it will impress with its high volume and optimum consistency.
Thanks to our gentle heating process, the fine creamy taste remains the same as fresh cream. For this reason, Naarmann's cream products are regularly certified by DLG Gold.
The intelligent 1000 g packaging with practical screw cap for safe reclosing makes flexible use possible.
One-twist closure
Easy and clean handling: open with just a twist, pour out clean and seal again with a turn.
Declaration-free on menus
For conscious enjoyment: no declarable additives included.
Lactose-free
Straightforward enjoyment while remaining as satisfying as the original.
- High volume
- Excellent consistency
- Gold-certified by DLG
- Long shelf life, even unrefrigerated
Technical specifications
This product is available in the following package sizes:
-
Bag in Box 10 Kg: UHT whipping cream, 30%, lactose-free 10 kg Bag-in-Box
Category Lactose-free products VAT rate 7 Tariff heading 04015039 Container Bag in Box 10 Kg Net unit 1.00 Gross unit 1.04 Pack per UVE BIB Length UVE 10.00 Width UVE 190.00 Height UVE 190.00 Pieces per pallet 960 EAN code UVE 4065400002883 EAN code per unit 4065400002883 Description UHT whipping cream, 30%, lactose-free 10 kg Bag-in-Box Basic unit KG -
SIG (1 Ltr./kg Combibloc): UHT whipping cream, 30%, lactose-free 1000 g Naarmann
Category Lactose-free products VAT rate 7 Tariff heading 04015031 Container SIG (1 Ltr./kg Combibloc) Net unit 1.00 Gross unit 1.05 Length VE 60.00 Width VE 70.00 Height VE 245.00 Pack per UVE TRAY Length UVE 12.00 Width UVE 200.00 Height UVE 250.00 Pieces per pallet 936 EAN code UVE 4065400802926 EAN code per unit 4065400002920 Description UHT whipping cream, 30%, lactose-free 1000 g Naarmann Basic unit KG
Do you have a question?
Use our contact form to send us your message. We'll get in touch with you as soon as possible.
Contact form »