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 from 5 – 7 minutes.

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.