Curdling
Among other things, cream consists of fat globules. These fat globules are composed of a membrane that contains various components such as proteins.
When a cream becomes non-homogeneous we say the cream “curdles”. Curdling happens when the fat globules are being broken (for example, through heating or when adding acids) and the cream proteins consequently coagulate.
> For example:
When you add cream that is not heat-stable, to tomato soup, white specks (= proteins) appear as the soup is heated.
We offer a solution for this problem that often occurs when using cream. Debic Culinary cream and Debic Tradition Plus don’t curdle. Both creams are stabilized through our unique production method.
Overrun
Overrun is the % increase in volume of whipped cream with regard to the liquid cream = cost efficiency.
> For example:
1 liter liquid cream is whipped and results in a volume of 2,3 liter whipped cream. We measure the volume after whipping in comparison to the volume before whipping.
The overrun in this example is 130%
Binding
> Cold binding
The addition of vinegar, lemon or wine will make react the proteins of the cream and as a result of this will thicken the cream.
> Hot binding
Heating the cream will evaporate the water and will increase the viscosity of the cream (sauce). The addition of starch will accelerate this phenomenon.
Creaming up & cream separation.
Cream is a stable emulsion but stability is relative. Natural process: fat globules rise up to the surface and stick together.
> How to resolve: Shake the product
> How to prevent: Store the cream at 2 – 7°C
> Why avoid:
The lower half cream is watery.
Freez-thaw stability
> How to freeze whipped cream correctly?
- Preferably unwrapped. Packaging isolates and hinders a quick freezing.
- Do not pile products too compact! Freezing has to take place as fast as possible
- The cream must have a fine structure and not be whipped too long.
- during the freezing, water expands
- the ice crystals will damage the membranes
- fat coming through can form clumps and the color will turn more yellow
- Freezing too slow on the other hand leads to bigger ice crystals with the same consequences as described above
- The sugar content influences strongly the freeze-thaw stability: the higher the sugar content, the more stable the product.
Homogenization process
Homogenization (optional after heating) splits fat globules of different sizes under pressure into smaller fat globules of nearly the same size.
As result some parameters have changed:
- Color (whiter)
- Whipping characteristics (e.g. more overrun)
- Mouth feel
- Stability in time
- Taste
- ….
Stand
The stand of cream is the firmness of the whipped cream after a certain time (12 or 24h). Stand is expressed and measured in gram-force (TA).