(Topping Cream) is a spray dried whip topping base for application in Cakes, Ice cream, Pastries and many other bakery products. It is easy for storage, transportation and usage.

Shorter whipping time

Multi purpose;

Easy to whip and to store;

To give fast and high overrun combined with an excellent smooth mouthfeel, creamy taste and foam stability.

Yields 2.5 to 3 times the volume of base product upon whipping.

Fat                                       45-55%

Carbohydrate                       ≥35%

Protein(N x 6.38)            ≥5.0%

Moisture                              ≤3.0%

Total plate count               ≤15000/g

E-coli                                 ≤90/100g

Salmonella                         Negative

Take 1000 gms Topping Cream and add 2.5 liter ice chilled water at 4 C°
Beat the above mix using a cake mixer at slow speed till ripples start to form (approx.2min) immediately followed by high speed beating for 4-5 minutes to achieve a good volume.
When the product becomes snow-white and develops soft peaks, whipped topping is ready.
Refrigerate the Whipped tipping for 30 mins. Before using
Note: ENSURE THAT THE WATER IS ICE COLD AND IS NOT MORE THAN 4 C°.

Any question that will be much appreciated, thanks

Betty Liu

Add: Chenji Industrial District,Heze,Shandong,China

skpye:bettyliu0827    Tel:86-18206402898

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