BEAT CREAMS

Animal  :  . cream or cream  . It is the fat found in fresh milk  When processed to separate the liquid fat is Obtained on the one hand, we consume milk (with different Percentages of fat) and on the other, the cream or cream Which is employed differently in baked goods. For ITS exquisite taste, it is used to preparing Especially the  whipped cream  .

Of vegetable origin  : Considered imitation cream or cream and technically are from vegetable oils Achieved Retrieved from soybeans, palm, corn, sunflower, coconut, Among Others  
They are partially hydrogenated Composed of oils, water, flavoring, sugars, stabilizers and emulsifiers.  Emulsifiers Prevent the fat from separating liquids.

Vegetable whipping cream

I was Able to personally contact Team Colombia, the company markets the Rich That in That Country's products, in order to learn more about vegetable whipping creams. Then I share the information I got Specifically acerca creams  Rich's  .

Vegetable creams Also called vegetable toppings are used to mix preparations or beat and get whipped cream type Widely used in baked goods.  They are Composed of vegetable oils special (I am, corn, palm and coconut), with emulsifiers, other manufacturing components and to serum in the form of syrup (invert sugar) That cause them To have better texture, softness and some creams as bases, With liquids can be mixed or lower without losing properties. In Addition, They are Characterized by the colors very well accept.

The line of creams  Rich's  , with Dairy Kosher certificate and are free of cholesterol, is made ​​up of:

-  Whip Topping Base
suitable for adding solvent, ie to render it liquid.  They can be mixed with liquid or acids and acids, jams, yogurts, semi-liquefied gelatin, caramel semi-fluid and served as a base for ice cream.  To cover can be optimized by mixing 20% creamer and 80% vegetable-based cream topping or mixed with milk or ice water.  So the good taste of the cream is maintained and Achieved lasting more in Both conservation and appearance.  It comes first beating the topping With the solvent (water, milk or juice) and When mounted, is added the proportion of milk cream Desired: 20-25-30 or 40%.  THUS, the taste Characteristics, durability and performance of the cover made ​​with cream are improved.

It is perfect as an ingredient for desserts or cakes decorated with fruits.  It is not suitable for colored or colored give you mix airbrush.

-  Topping Topping Grand America Grand America Prestige and Premium  .  . White, with delicious taste of ice cream and pay 4 times . The Premium has a more intense flavor  . They are not Indicated solvent to yield  Applied, Provide 40% longer life than other topping . They are perfect for filling cakes or covering high turnover.

-  Bettercreme
. Special for high relief decorations, demanding shapes and intense colors  . It comes ready to beat to fill and cover . Available flavors: vanilla, strawberry, chocolate, cream, candy, and Better Double Chocolate Supreme  It is the only technology That Enables Freeze Flo TM Retain decorated cakes or desserts frozen for later use without losing attributes.  It does not crack, not harden or dry.

Yield:. 3.2 and to optimize ITS duration, without beating packed, must be kept refrigerated (3 degrees) to withstand the environment after application  . They are used to decorate cakes or chilled remaining environmental  Accept mix colors and applied with an airbrush.

In cold climates May be applied last 8 days for the environment.  In hot climates eleven applied, They Must REMAIN refrigerated.  , Although not recommended, it can yield up to 20-25% of solvent but Loses durability to the environment, and do not last eight days out of the fridge and Necessarily Should be kept refrigerated.

-  Versatie
. More suitable for cooking, can be heated  . Excellent tolerance to heat and acid stability That result in perfectly consistent, delicious and high quality products  . Accepts without cutting other ingredients as acidic juices  You can use Both hot and cold.

To use cold, but does not give the performance of other creams, You should refrigerate early enough to beat or mix and garnish With desserts.

To assemble and mix in foams, cold dishes and desserts must be refrigerated at Least 8 hours.  They are more resistant creams, even after raids can last up to 7 days refrigerated environment and more.

For ITS packaging UHT (ultra high pasteurization) are Considered long life.  Preserved in good condition can last up to 1 year.

Recommendations for Use

• To mount it Should be done at half speed.  It is not done at high speed to avoid air Incorporating Becomes too porous cover.
• If paddling Become much pesadan not overshadow good and smooth.
• Before beating recommended To have them refrigerated at temperatures Between 0 and 5 degrees.
• If They fight without Being cold enough: The whipping time Increases Significantly, there is no effective absorption of air Affecting the development and volume.  Cracks May Occur on the surface after application.
• When the cream has not Been Sufficiently chilled or warm climates, Helps put the bowl to beat on an ice water bath.
• Do not freeze unbeaten.  When the cold chain is lost, the crystallization That happens at low temperatures breaking the Characteristics of the cream.  If applied on products They can be frozen and kept in perfect condition.
• The colors for mixing Should preferably be oil or gel.
• The colors are added before reaching the point to keep on beating the cream.  If color is added And eventually ends up giving too beaten to homogenize the color.
• They can last for one year from manufacturing STI temperatures - 10 ° C