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Guide for Non-Dairy Toppings
For Optimum Results….. Here are Key Handling Instructions…...
- Proper Handling - Thaw under refrigeration until product is fully thawed and has no visible ice crystals. Do not refreeze product, if received thawed.
- Proper Amount in Bowl - 20 to 25% of mix bowl capacity. Make sure bowl is clean and cool.
- Proper Temperature - Whip product 40 - 42° F (4.4 - 5.6º C)
- Proper Whipping Time - Too long will make product stiff and dry. Product is finished when it begins to pull away from edge of bowl and forms soft, stable peaks.
Other handling issues…….
| Issue | Reason | Remedy |
| Long Whipping Time | Too much liquid in bowl. Whipping temperature off. Whisk is missing wires. Mixing speed incorrect. |
10-25% of total bowl capacity. Whip at 40 - 42° F (4.4 - 5.6º C) Replace whisk 3 speed use 2/4 speed use 3 |
| Low Yield/Volume | Too much liquid in bowl. Speed too low. |
10-25% of total bowl capacity. Use proper mixing speed shown above. |
| Product foams | Too cold Too much liquid in bowl. |
Whip 40 - 42° F (4.4 - 5.6º C) |
| Weeping/Separating | Speed is too high Under whipping |
Whip on medium /2 on 3 speed /3 on 4 speed. Whip longer time. |
| Whip longer time. | Too cold Under whipping |
Whip 40 - 42° F (4.4 - 5.6º C) Whip longer time. |
| Off Flavor/Smell | Not covered when stored in refrigerator, picking up flavors and odors. | Store product covered and away from high flavor foods. |
| Too Stiff | Whipping too long. Product temp. too high. |
Whip to desired consistency. Whip 40 - 42° F (4.4 - 5.6º C) |
| Colors Bleeding | Incorrect whipping temperature. Correct type of color |
Whip 40 - 42° F (4.4 - 5.6º C) Liquid or paste preferred. |
| Cracking or Bulging on cake. | Whipping speed too high. Product applied on frozen cake. |
Whip on medium. Thaw cake before use. |
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