Reasons: – Product picking up flavour from freezer or refrigerator. Solutions: – Store open liquid or whipped products in covered containers.

Reasons: – Whipping at incorrect temperature too long. – Product over-whipped. Solutions: – Whip liquid product at 7°C – 10°C. – Adjust whipping temperature. – Add more liquid product to continue whipping.

Reasons: – Topping applied to frozen cake. – Whipping at too high speed. – Product over-whipped. Solutions: – Thaw cake before use. – Whip at medium speed. – Whip to soft peaks.

Reasons: -Whipping at too high speed. Solutions: – Whip at medium speed.

Reasons: – Re-freeze thawed product. – Add acidic ingredients. Solutions: – Do not re-freeze thawed product. – Do not combine with acidic ingredients (except for Whip Topping Base)

Reasons: – Liquid product too cold. – Whipping at low speed and too long. Solutions: – Whip liquid product at 7°C – 10°C. – Whip at medium speed. – Adjust whipping time.

Reasons: – Overfilling whipping bowl capacity. – Temperature of the liquid product. – Inappropriate whipping speed. Solutions: – Fill bowl to 25% of bowl capacity. – Whip the liquid product at 7°C – 10°C. – Adjust whipping speed. – Follow correct product storage and handling instruction on packaging.

Reasons: – Overfilling whipping bowl capacity. – Whipping product too long. – Temperature of liquid product exceeds 10°C. Solutions: – Fill bowl to 25% of bowl capacity. – Whip liquid product at 7°C – 10°C. – Adjust whipping time.