SO’ SWEET WHIPPED BUTTER
Preparation:Manufacturing Procedure: 1. Heat A and C up to 70-75°C. 2. Add B into A and stir strongly (above 1200 rpm) until the product is thick and homogeneous. 3. Add C into AB under maximum stirring and keep under stirring for 5 minutes. 4. Cool down under medium stirring. 5. Add D (ingredients one by one) below 40°C. 6. Adjust the pH if necessary.
Notes:Formula Specifications: Aspect: White thick cream. Viscosity (Rheo ELV 8, spindle 4, 6 rpm, 3 min): > 100 000 mPa.s pH: 5.5 - 6.5 Centrifugation (3000 rpm, 20 min): Stable
While every effort has been made to reproduce these formulations correctly, the Publisher of this website cannot accept any liability for the information presented. All formulations are provided in good faith, but no warranty is given as to accuracy of information or results, or suitability for a particular use, nor is freedom from patent infringement to be inferred. Formulations are offered solely for consideration by the participating manufacturers. Continued use of this web site infers acceptance of this disclaimer.