The confectionery has been around since 1992 and Veldt's two grandfathers, father, and uncles took over the business in 1995. His confectionery uses no less than 170 to 180 liters of cream per week. A lot of pastries and pies contain cream, in perhaps 50 percent of the products.

Debic Cream

Paul and his team are positive about Debic cream. “We don't use a different type of whipped cream here every day. We are not sensitive to discounts and promotions. If the whipped cream is good, we will stick to it.” Around 24 years ago, the confectioners here made their whipped cream themselves, but the quality was not always consistent. "You can rely on Debic," says Veldt. “It is a stable product. We don't get something different every time.

When they selected Debic, the owner and his employees had a few important selection criteria. Firstly, the taste needed to be good. "Soft in the mouth, creamy but not greasy," he explains. "There should not be a fatty layer on your palate". Secondly, the color, for which Debic was a perfect match: “Debic whipped cream has a beautiful white but still natural color; a creamy white, which is not clinically pure white or too yellow."

"Soft in the mouth, creamy but not greasy"

When they selected Debic, the owner and his employees had a few important selection criteria. Firstly, the taste needed to be good. "Soft in the mouth, creamy but not greasy," he explains. "There should not be a fatty layer on your palate". Secondly, the color, for which Debic was a perfect match: “Debic whipped cream has a beautiful white but still natural color; a creamy white, which is not clinically pure white or too yellow."

Then they looked at volume. "Debic cream is airy enough and the overrun is also excellent." He is also satisfied with the stand and firmness. “The whipped cream does not collapse quickly, not even the day after. It doesn’t dry out too quickly on the outside. It also doesn’t loosen up but stays nice and smooth, so the shapes we make with it stay beautiful. ”