Notes:
Cream with a fat content of less than 33% is defined as “low-fat” and tends not to increase volume.
Cream with a fat content of more than 35% is defined as “full-fat” and tends to increase volume until it
begins to “churn”.
Long-life cream should be mixed and amalgamated before being processed in order to avoid lumps of
fat forming. Use the paddle supplied to amalgamate the liquid cream.
We suggest using a percentage of liquid sugar that does not exceed 5% of the quantity of liquid
cream used, as otherwise it may “churn”.
The liquid cream, cooled in the extractable tub, can be stored at +3°C for the length of time required,
but obviously not beyond the product’s expiry date.
For optimum machine performance, the following indications should be observed:
! The recommended temperature for dispensing whipped cream is between +2°C
and +4°C. Temperatures of more than +5°C will not guarantee the required in-
crease in volume (“whipping”) of the liquid cream. Temperatures of less than
+2°C tend to separate the fats and freeze the liquid cream.
! Regularly check the level of the liquid cream in the extractable reserve tub. Top
it up if it begins to run out.
! If no whipped cream is dispensed for longer than 2 hours, the different com-
ponents of the cream begin to separate. We, therefore, suggest that the liquid
cream in the tub is stirred with the paddle supplied with the machine, to make it
homogeneous again.
The liquid cream, in the extractable tub, and the aspirated air, can be dosed using the air regulator, and are pumped forward
by a rotary pump with vanes in the labyrinth that transforms them into whipped cream.
To Next Page
Loading...
