Technical Q&A

Reasons: 

• Overfilling whipping bowl
• Whipped product too cold
• Whipping speed is not suitable

Solutions: 

• Fill bowl to 25%  of bowl capacity
• Whip product at 2°C - 7°C
• Adjust the whipping whip (Thaw product from freezer in cooler or chiller 24 hours before use)

Reasons:

• Whipping product too long
• Product has gotten warm (over 10^oC)

Solutions: 

• Whip product from 5 – 7 minutes
• Whip product at 2°C - 7°C

Reasons:

• Whipped product too cold
• Whipping at too high speed

Solutions: 

• Whip product at 2°C - 7°C
• Whip at medium speed

Reasons:

• Whipped product too cold
• Whipping at low speed and too long

Solutions: 

• Whip product at 2°C - 7°C
• Whip at medium speed from 5 – 7 minutes

Reasons:

• Product applied to a frozen cake
• Whipping at too high speed
• Over-whipped

Solutions: 

• Thaw cake before use
• Whip at medium speed
• Whip to soft peaks

Reasons:

• Product picking up freezer or refrigerator air flavor

Solutions: 

• Store open liquid or whipped products in covered containers

Reasons:

• Re-freeze thawed product
• Combine with acidic ingredients 

Solutions: 

• Do not re-freeze thawed product
• Do not Combine with acidic ingredients (except Whip Topping Base, Versatie, Pastry Topping)

Reasons:

• Whipping too long

Solutions: 

• Whip at medium speed from 5 – 7 minutes
• Additional liquid product may be added and continue whipping

Reasons:

• Whipping time is not enough
• Temperature of whipping area is high

Solutions: 

• Whip at medium speed from 5 – 7 minutes
• Whipping room temperature about 20-22^oC

Reasons:

• The cake is still hot and the color is not stable yet after bake

Solutions: 

• To have a bright color, leave the Choux cold down for 1 hour after bake. It's better to use cooking oil instead of butter

Reasons:

• The mixture is not mixed well
• Baking temperature is lower then required

Solutions: 

• Increase time or speed of mixing
• Adjust and check the oven temperature according to instruction on package.

Reasons:

• Add more water than recipe's instruction
• Baking temperature is lower then required

Solutions: 

• Follow the instruction of ingredient's percentage on package. In order to make the cake more opened , we can reduce 20% of water, but muffin will become a little drier
• Adjust and check the oven temperature according to instruction on package.

Reasons:

• The oven temperature is not evenly

Solutions: 

• It's better to use the metter to check the actual temperature to ensure the oven function is normal

Reasons:

• The mixture is not mixed well when devided into baking moulds
• The oven temperature is not evenly
• Leave the mixture outside too long (30 minutes) before bake

Solutions: 

• Mix well the mixture by hand before devide into baking moulds
• It's better to use the metter to check the actual temperature to ensure the oven function is normal
• Prepare enough the right amount of Sponge/Chiffon mixture to bake. Limiting to expose the mixture too long under room temperature.

Reasons:

• Not mixed enough (the mixture is still loose) or the ingredients are not well blended
• The oven temperature is too low

Solutions: 

• Increase time or speed of mixing according to the instruction on package
• Adjust the oven's temperature according to the instruction on package. It's better to use the metter to check the actual temperature to ensure the oven function is normal.

Reasons:

• Percentage of eggs, water and oil is not correct
• Temperature and baking time is not suitable

Solutions: 

• Follow the instruction of ingredient's percentage on package
• Adjust the temperature and baking time depend on the weight and size of cake. Cake collapsing is because of not enough baking time. To avoid over baked the puff, we can reduce the temperature and increase baking time. Turning  the cake upside down right after bake also helps to limit the cake's collapsing.

Reasons:

• Not mixed enough (the mixture is still loose)
• Baking temperature is lower then required
• Leave the mixture outside too long (30 minutes) before bake

Solutions: 

• Increase time or speed of mixing according to the instruction on package
• Adjust the oven 's temperature according to the instruction on package. It's better to use the thermometter to check the actual temperature to ensure the oven's funtion is normal
• Prepare enough the right amount of Sponge/Chiffon mixture to bake. Limiting to expose the mixture too long under room temperature