HOCHWALD Topping Cream Problem - Hardening of Compound
Started by gkolevski, Nov 21 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
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
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might be the topping cream high amount of saturated fat that keep it remain hard.
what is the source of cream
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
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