Technical support

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  • Đặt câu hỏi

Why does my whipped cream lowly overrun?

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)

The whipped product is foaming and not smooth, can you show me how to avoid it?

Reasons:

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


Solutions: 

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

My whipped product is weeping, can you explain why and how to avoid it?

Reasons:

  • Whipped product too cold
  • Whipping at too high speed


Solutions: 

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

Why does the whipped product turn soft/loosen?

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

How to avoid the cracking or bulging appearance of the whipped product?

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

Why is the whipped product off taste or off smell? Are there any ways to avoid it?

Reasons:

  • Product picking up freezer or refrigerator air flavor


Solutions: 

  • Store open liquid or whipped products in covered containers

How to avoid the curdled appearance of the whipped product?

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)

Why is my whip product too stiff?

Reasons:

  • Whipping too long


Solutions: 

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

Why is my whipped product drying out and hard to decorate?

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 20-22oC

Why my cream puffs has dulled color?

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

Why my muffin came out so dense?

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.

Why don't my muffins have pretty, domed tops?

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.

My chiffon cake is not baked evenly?

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

Chiffon cake is not risen evenly within 1 batch?

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.

Why I made a chiffon cake and it came out so dense?

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.

Why did my Chiffon Cake collapse?

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.

Why won't my chiffon cake rise?

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

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