Whip It! Working with dairy replacements

Bakery professionals are constantly looking for a way to make the best products that will hold for longer, be cost effective, yet not too labour intensive. The greatest difference between dairy blends and regular dairy creams is that dairy blends either contain a small percentage of dairy or none at all where regular dairy creams contain mostly dairy product. These products are readily available from most suppliers.

Millac Gold is a blend of buttermilk, vegetable fat and dairy cream and as a result it is more stable and does not split when cooking or whipping. One litre of this blended cream product will produce three litres of whipped cream as it triples in size once whipped. It has a nine month shelf life and is suitable for savoury and sweet uses.

Meadowlands Classique is an unsweetened blend of vegetable fat and dairy cream that is suitable for cooking, pouring and whipping and is heat and acid stable. With an 8 month shelf life and a creamy dairy taste and texture, it is suitable for sweet and savoury dishes.

Roselle Supreme a slightly sweetened non-dairy cream is made up of skimmed milk and vegetable oil and is ideal for decorating (piping) and whipping. With half the fat found in dairy cream it can stand up for 24 hours. A 10 month shelf life and freeze thaw stability after whipping make Roselle Supreme a formidable product and replacement for dairy cream.

Sure Whip is a 100% non-dairy sweetened (15% sugar) confectionery cream with a 10 month shelf life. Impossible to over whip, this product will not collapse at all once whipped. It is perfect for high-definition piping with the ability to take on acidic ingredients such as citrus juice without losing shape and has increased elasticity for spreading.

There are many more options and brands available depending on your location around the globe and the convenience of this type of product for bakers make it a sure-fire ingredient for bakery success.