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Frequently Asked Questions




  • How can I freeze whipped cream?

    Ideally, you should freeze whipped cream unpackaged. This is because the packaging acts as an insulator and slows down the freezing process. We recommend that you freeze your cakes or tarts first and then package them for further storage in the freezer.

    The whipped cream should have a fine texture and should not be whipped for too long. Water expands during freezing. Ice crystals will cause damage to the membranes, allowing fat particles to clump together and turn a yellow colour. So, make sure that the freezing process for cream isn’t too slow in order to prevent the formation of large ice crystals.

    Don’t stack the products too compactly. The freezing process should take place as soon as possible.

    The sugar content greatly affects resilience to the freezing process; the higher the sugar content, the more stable the cream.

  • How long after opening the package can I use the products?

    Generally speaking, our products can be used for several days after opening. However, this can vary from product to product and we suggest that you visit the individual product pages on this site.

  • What is the shelf life of my final product once it’s been prepared in combination with other ingredients?

    The shelf life depends on the maturity and quality of the other added ingredients. To ensure the longest possible shelf life, all preparation needs to be carried out in the most hygienic conditions.

  • What is the final expiry date of the products?

    The final expiry date of the products depends on the type of product and the production process. In general, it can be assumed that, from the date of production, UHT products can be kept for at least 3 months and pasteurized products can be kept for least 10 days.

    Specific expiry dates can be found on the product packaging.

  • What are the generally accepted storage conditions for Debic products?

    All our UHT products must be kept refrigerated. To ensure optimum product properties and performance of our products, the advice is to store them between '+ 2°C and +7°C.




  • What makes Debic cream so special?

    Debic focuses exclusively on professional foodservice channels – chefs, caterers and bakers – and each product is developed on the basis of an intensive dialogue with these professionals.

    We work hard on constantly refining our product range. In this way, we are always looking for new product solutions that provide real added value.

    FrieslandCampina Foodservice, the company behind the Debic brand, has a no-compromise approach when it comes to quality, food safety, safe working conditions and the environment. Our ultimate goal is to bring safe products with exceptional qualities to the market.

  • Are Debic products healthy?

    All Debic dairy products are made exclusively from the finest ingredients, which satisfy the most stringent requirements. All ingredients meet the national and international legal standards for food products. These ingredients are produced by verified breeders, who meet the quality standards as defined in the FrieslandCampina quality programme, ‘Foqus’.




  • How can I prevent surface skimming and fat separation?

    Cream is a stable emulsion (fat in water solution), stability is relative. Fat particles rise to the surface and clump together as the result of a natural process. To prevent this, we recommend shaking before use and storing the cream between + 2°C and 7°C.

  • What happens during the homogenisation process?

    During homogenisation (an optional step after heating), you can split up different sized fat particles so that they all become roughly the same size by applying pressure.

    This process changes the properties of the cream:

    • whiter colour
    • characteristics for whipping (e.g., higher expansion percentage)
    • mouth feel
    • stability
    • flavour
  • Can I add alcohol to Debic Chocolate mousse?

    It’s certainly possible to add alcohol.  Debic Chocolate mousse is robust enough to use different types and strengths of alcohol.

    How do you go about doing this?

    • Pour the chocolate mousse into the mixer.
    • Start the machine and add the alcohol.
    • 5% alcohol gives enough flavour, but it depends on your personal preference as to how much you want to use. It is robust enough, so you can always add more alcohol if you like.
    • Technically speaking, Debic Chocolate mousse gives you the opportunity to personalise your desserts in a really simple way by adding alcohol.

    You can watch all the steps in this video.

  • What does binding mean?

    Cold binding:
    Adding vinegar, lemon juice or wine to cream will cause a reaction with the proteins in the cream, which then thickens through a coagulation process.

    Warm binding:
    If cream is heated up, any water in the cream evaporates, which increases the viscosity of the cream. You can speed up this process by adding starch.

  • What does overrun mean?

    This is an indication of how the cream behaves. The overrun shows the increase in volume as a percentage when a liquid cream is whipped. The volume after whipping is measured and compared to the original volume.

    For example:
    1 litre of liquid cream is whipped and results in a volume of 2.3 litres of whipped cream. The expansion percentage in this case is 230%.

  • What is separating?

    Cream contains fat particles, among others. These fat particles are surrounded by a membrane containing various components (e.g. proteins). A cream is ‘separated’ when it no longer has a uniform structure or texture. This occurs when the fat particles break down (e.g. by heating or by adding an acid) and the proteins start to coagulate.

    For example:
    When you add a non-heat-resistant cream to a tomato soup, white dots (protein) appear when you heat it up. Debic Culinaire is a great solution to this problem, as it won’t separate. This cream is stabilized through our unique production method.

  • What is UHT?

    UHT stands for 'Ultra High Temperature'. This refers to a heating process whereby the products are exposed to very high temperatures (on average 140 ° C) for 4 seconds. In this way the products become bacteriologically sterile and thus have a longer shelf life. The main advantage of this production method compared to conventional sterilization is the preservation of the original characteristics of the product, including the fresh taste.

  • What is churning?

    When cream is overwhipped, it starts to turn into butter. The membranes surrounding the fat particles break down if the cream is whipped for too long. This, in turn, releases the fatty matter, which is able to clump together and form lumps of butter. The emulsion separates into a fat phase and a water phase.

  • What is meant by stand?

    The stand of a cream refers to its rigidity when whipped after a certain amount of time has passed (12 or 24 hours). It is usually measured in a texture analyzer (TA), and is expressed in grams.




  • What do the symbols on the packaging for Debic products stand for?

    General icons

    SHAKE BEFORE USE

    1L Cream

    2L Cream

    5L Cream

    COMPRESSIBLE PACKAGING
    IDENTIFICATION PRIMARY PACKAGING ON OUTER CARTONS AND BIBs

    1L Butter bottle

    1L Bottle

    2L Bottle

    5L Bottle

    Bag in box

    Plastic bag

    Piping bag

    FRONT OF PACK

    For whipping

    For cooking

    BACK OF PACK

    Microwave

    Oven

    Regeneration

    Cream whipping machine

    Cream mixer

    Suitable for warm temperatures

    Do not use sharp object

     

    Cannot be exposed to sunlight

    Siphon

     

    "Bain marie"

    Do not use for frying