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HOCHWALD Topping Cream Problem - Hardening of Compound


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#1 gkolevski

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Posted 21 November 2012 - 12:19 PM

Recently we've received complaints from customers regarding hardening of the compound (topping cream) of
the product "HOCHWALD Topping Cream" ?
When we opened the product we saw hard compound instead of liquid one ???
The product is kept at temperature 15-20 degrees as described on the package from the manufacturer.
We've made lab analysis and no microbiological hazard found.
Could someone explain what is happening with this product ?

Regards,
Dzole



#2 saqibfst

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Posted 21 November 2012 - 01:09 PM

might be the topping cream high amount of saturated fat that keep it remain hard.
what is the source of cream


Recently we've received complaints from customers regarding hardening of the compound (topping cream) of
the product "HOCHWALD Topping Cream" ?
When we opened the product we saw hard compound instead of liquid one ???
The product is kept at temperature 15-20 degrees as described on the package from the manufacturer.
We've made lab analysis and no microbiological hazard found.
Could someone explain what is happening with this product ?

Regards,
Dzole



#3 gkolevski

gkolevski

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Posted 21 November 2012 - 01:18 PM

Compound : Water, hydrogenized vegetable fat (27%), inverted sugar syrup, modified starch, milk proteins, emulsifiers (E471, E472e), stabilizers (E406, E466, E401, E340, E331), NaCl.


might be the topping cream high amount of saturated fat that keep it remain hard.
what is the source of cream








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