How to Calculate whipping cream Overrun%??
How to determine the overrun % of Non-dairy whipping cream:-
1- Properly defrost the product ( if it’s in a frozen state) to 5-7 c before whipping.
2- Use a bowel at room temperature or cooler.
3- Take around 15% of the bowel capacity liquid whipping cream.
4- Whip the product on a proper speed until the desired firmness is obtained.
5- Check the over run of the whipped product by the following formula:-
Overrun% = (Weight of specific volume of Un-whipped product- weight of same volume of whipped product) / weight of same volume of whipped product) * 100.
Example:-
- Weight of specific volume of Un-whipped product = 18 gm.
- weight of same volume of whipped product = 8 gm.
- So the overrun% = (28-8)/8 * 100 = 250%.
6- Over run % range should be +/- 250% or as per product specification.
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