Frosty Whip
Analogue Cream
FROSTY WHIPis a
delicious (non-dairy) analogue cream powder blend to be mixed with cool water
(producing a liquid analogue cream) then whipped (just like normal cream) and used as a filling, garnish or
decoration - just like dairy whipped cream.
|
>
|
This dry base
has a very long shelf-life (18 months) compared to any other liquid cream or cream
analogue
|
|
>
|
The powder base
is stored at ambient temperature.
|
|
>
|
All ingredients
are instantised for easy mixing with cool water before whipping
|
|
>
|
Whips up from
liquid to cream just as quick as normal dairy cream
|
|
>
|
Forms a stable
cream with good peaks
|
|
>
|
Piping is easy
with Frosty Whip
|
|
>
|
Frosty Whip has
a better shelf-stability than normal cream
|
|
>
|
Frosty Whip is
both fridge- and freezer stable
|
|
>
|
Contains no
preservatives and no artificial sweeteners
|
|
>
|
Also gluten
free and complies is Halal certified
|
|
>
|
Frosty Whip can
be flavoured by adding fruit purees, instant coffee or cocoa powder for example
|
|
>
|
Frosty Whip can
be re-whipped after refrigeration and will not split or separate due to
over-whipping
|
Ingredients:
Sugar, Vegetable Oil, Glucose Syrup Solids
(Wheat), Vegetable Fat, Milk
Solids (Sodium Caseinate), Emulsifiers (472a, 322Soy), Vegetable Gum (405), Flavour, Colour (160a)
Packaging (9 kg
carton)
9 x 1 kg bags
(sachets) per carton.
Mixing
Instructions:
For HEAVY CREAM:
Add 1 kg of Frosty Whip powder to 1 litre of cool
water (~17ºC or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip
at full speed until fully aerated.
For MEDIUM BODY CREAM:
Add 1 kg of Frosty Whip powder to 1.5 litre of cool water (~17ºC
or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed
until fully aerated.
For LIGHT BODY CREAM:
Add 1 kg of Frosty Whip powder to 2 litres of cool water (~17ºC
or 64ºF) and stir until all powder is wet. Whip at medium speed until peaks start to form, then whip at full speed
until fully aerated.
*Note: If water temperature is used other than the recommended,
it may affect the quality and whipping time of the resulting product.
Alternatively, mix Frosty Whip powder with
water at room temperature (~20ºC), then refrigerate, ready for whipping when
requied.
Yield: Expands up to 4
times by volume when whipped. The yield depends on the mixing ration with water, whipping speed & time and
water temperature.
Halal Status:
This product is certified Halal by the Australian Federation of Islamic Councils Inc.
[www.afic.com.au]
Shelf Life:
Best Before date of 18 months from date of
manufacture.
NUTRITIONAL INFORMATION:
| |
Average Quantities per
100g dry powder
|
Average Quantities per
100g finished product*
|
| Energy |
2440kJ (584Cal)
|
815kJ (195Cal)
|
| Protein |
4.1g
|
1.4g
|
| Fat, total |
37.7g
|
12.6g
|
|
-saturated
|
36.5g
|
12.2g
|
|
-trans fatty acids
|
0.3g
|
<0.1g
|
|
Cholesterol
|
0.4g
|
0.1g
|
|
Carbohydrates
|
56.0g
|
18.7g
|
|
- sugars
|
32.6g
|
10.9g
|
|
Sodium
|
270mg
|
90mg
|
|
|
|
|
*When reconstituted as per ´Light Cream´ mixing instructions.
| 
