How to avoid curdled appearance of whipped product?
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)
LATEST PRODUCTS & TRENDS
-
Why is whipped product off taste or off smell?
Reasons: – Product picking up flavour from freezer or refrigerator. Solutions: – Store open liquid or whipped products in covered containers.
-
Why is whipped product too stiff?
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.
-
How to avoid cracking and bulging issues?
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.
-
Why does whipped product seperate?
Reasons: -Whipping at too high speed. Solutions: – Whip at medium speed.
-
Why does whipped product turn loosen/ soft?
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.
-
Why is whipped product weeping?
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.
-
What affects the overrun of topping products?
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.
-
Why is whipped product foaming?
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.
