Measuring Overrun and Stability
Whatever appliance or mixer you use, when you beat air into whipped cream, it increases in volume. The size of this increase varies depending on the type of cream and the method used for whipping it. To calculate the overrun volume correctly, use the following formula while using the same size container leveled off.
This formula allows you to calculate the overrun volume of your whipped cream and also determine the right amount to buy. After all, the cheapest litre of whipped cream is not necessarily the most cost-effective option. A litre of whipped cream that gives you maximum overrun volume makes you money. As simple as that. Debic's whipped cream has a higher overrun percentage than whipped cream from other manufacturers. We demonstrated this using a test with cream puffs, which showed that Debic Stand & Overrun offers 20% more overrun than other brands. Calculate your profits of selling 20% more cream puffs!
- Start with chilled cream at a temperature of 2°C to 7°C.
- Make sure all parts of the planetary mixer are clean and properly chilled.
- Make sure the bowl is no more than half filled with whipped cream.
- Whip the cream at a moderate speed for best results.
- Finish whipping the cream at high speed.
- Stir the whipped cream after whipping to evenly distribute the less firm cream from the bottom of the bowl.
- Always whip cream in a cool environment to avoid incorporating ambient heat in the cream.
Measuring Stability
The pastries or cakes you so lovingly make are usually not served or consumed right away. Often they will spend some time in the display cabinet of your shop. During that time your products are exposed to a variety of environmental factors, such as movement during transportation, temperature changes, light and air. The amount of time between the moment when you decorate or fill your pastry and the moment when it is eaten is also unpredictable.
The firmness of the whipped cream also affects the texture of mousses and bavarois, for example when you use these as a filling in your products. This will keep your cakes and pastries looking beautiful as well as preserving their flavour. No need to worry about heat, transportation or up to two days of storage by the consumer when you use Debic Stand & Overrun. Your pastries will still taste delicious and look beautiful.
Debic Stand & Overrun produces stable results even when the product is frozen. After defrosting the decorated cream will still have the same flavour and firmness.
Tips for freezing:
- Freeze products without packaging. Packaging acts as an insulator, so it slows the freezing process.
- Don’t stack products too close together.
- Freeze a product as fast as possible.
- Do not whip Debic Stand & Overrun for too long and make sure it has a delicate texture.
Discover our Debic Stand & Overrun, a perfect combination of firmness and airiness. This makes it the ideal cream for decorating cakes, pastry and ice cream and a perfect base for mousses, bavaroises and fillings.
Discover our Whipping Cream
