EVALUATION OF ARTIFICIAL CREAM PERMIXES

EVALUATION OF ARTIFICIAL CREAM PREMIXES

We recently conducted an evaluation of two artificial cream premixes - Fino Whip and Whippet - supplied by a well-known bakery ingredient manufacturer. The purpose of this assessment was to evaluate performance, ease of use, stability, and overall product quality. The accompanying images illustrate the visual differences observered between the samples.

Mixing and Whipping Perfomance
Both products mixed and whipped exceptionally easily, forming stable, earated creams with good structure. All three prepared samples maintained their shape and appearance the following day after manufacture, with no noticeable collapse (observed over a 24-hour period).
* Fino Whip can only be prepared with cold milk, using a ratio of 1 part powder to 2 parts cold milk.
* Whippet can be prepared with either cold water or  cold milk, using the same ration of 1 part water to 2 parts liquid.

Appearance, Texture & Volume
(refer to image for comparison)
Distinct differences were noted depending on whether milk or water was used:
* The milk-based samples displayed a slightly more yellow colour and a softer, creamier texture.
* The water-based Whippet sample appeared significantly whiter and had a firmer texture.
* The Whippet prepared with water showed a smaller volume increase compared to the milk-based samples.
While milk enhances volume and softness, it may increase formulation costs - a key consideration for commercial production.

Taste & Sweetness
All samples had a pleasent, sweet flavour profile. The Whippet prepared with water tasted noticeably sweeter than the milk-based samples and recoreded the highest Brix reading. This is likely due to reduced volume expansion, resulting in a more concentrated sugar content.

Technical Measurements
The following pH and Brix (ºBx) readings were recorded:
* Fino Whip (with milk): pH 6.85 / ± 40 ºBx
* Whippet (with milk): pH 7.11 / ± 37 ºBx
* Whippet (with water): pH 7.69 /  ± 43 ºBx

Conclusion
Both artificial cream premixs delivers strong performance, excellent stability, and uster-friendly preparation. They are reliable options for bakeries and manufacturers requiring consistent whipping results and good structural integrity.
Ultimately, pricing and overall formulation cost - particularly when deciding between milk and water - will likely determine customer preference.

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