BROAD MILK CREAM TYPES (FAT %) PRIMARY CHARACTERISTICS SECONDARY IMPACT FUNCTION SKIM | 1% | 2% WHOLE (3%) HALF AND HALF LIGHT CREAM HEAVY CREAM CLOTTED CREAM SOUR | BUTTERY | CULTURED GRASS-FED STEAMED FERMENTED | FRESH | SWEET | COOKED SWEETENED CONDENSED SMOOTH | INDULGENT RICH MASKING BUILDER MOUTHFEEL REPLACER HEAT TOLERANT Trademark

FITCLIP

FUSION

561FINESTT

PRINTEGRA

FUSION FLEXO

BUTTER BROAD TYPES PRIMARY CHARACTERISTICS SECONDARY IMPACT FUNCTION SAVORY CREAMY CULTURED SWEET TOASTED TANGY GRASSY SALTY MILKY YEASTY FERMENTED FRUITY BARNYARD ANIMAL BROWN COOKED POPCORN-LIKE FATTY INDULGENT MELTED RICH MASKING BUILDER MOUTHFEEL REPLACER HEAT TOLERANT