– enhanced whipping properties " Palsgaard ® CreamWhip 415 / 451 provides stable and tolerant whipping properties of your UHT vegetable whipping cream.” Whipping properties Palsgaard has developed Palsgaard ® CreamWhip 415 and Palsgaard ® CreamWhip 451, a combination of emulsifier and stabilizers that creates the perfect balance between whipping properties and product stability. Producing UHT vegetable whipping cream based on Palsgaard ® CreamWhip 415 / 451 ensures improved whipping properties such as Figure 1 shows the overrun and stability of the foam when whipped first three minutes at speed II and subsequently at speed III in a Hobart N50CE. The curve illustrates overrun and foam stability when whipped at speed III. As illustrated the maximum overrun of the foam is reached after only 60 seconds whipping at speed III. After the maximum overrun is reached, continuous whipping for even 90-120 seconds longer will not influence the foam structure. 1 Whipping time Todays modern and efficient bakeries and pastry shops require a reliable whipping cream with similar whipping properties every time as they are handling more tasks at the same time. Palsgaard CreamWhip 415 / 451 ensures a short and ® In other words, Palsgaard ® CreamWhip 415 / 451 shows a high degree of tolerance against physical treatment. Figure 1: Overrun and foam stability using CreamWhip 451 / 415 Palsgaard Figure 1: Overrun and foam stability using Palsgaard® CreamWhip 415 / 451 ® uniform whipping time that works the same way every time. 260 240 Overrun (%) 220 200 180 160 140 0 30 60 90 120 150 Time at speed III (sec.) 2 Overrun Palsgaard ® CreamWhip 415 / 451 facilitates the incorporation of air into the UHT vegetable whipping cream. This results in a high and stable overrun of the whipped cream. 3 Whipping tolerance Palsgaard ® CreamWhip 415 / 451 provides a stable and smooth foam with a high tolerance to overwhipping. Whipped in a Hobart N50CE mixer.
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