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26.6 Emulsifying
During emulsifying, liquid and fat are blended together, e.g. to make mayon-
naise. Only use egg yolk. Take note of the recommended settings for emulsify-
ing.
Food
Tool
Mayonnaise
1
1
You will get the best results if you use 2 egg yolks to 500 ml oil.
26.7 Whipping
During whipping, food is beaten with the twin whisk, e.g. cream, egg white or
sponge mixture. The food acquires greater volume and a firmer consistency.
Food
Tool
Whipping
cream
Food
Tool
Egg white
Preparation information for
whipping cream
Take note of these factors for fast
and good results when whipping
cream.
Ingredients
Minimum
quantity of
egg yolk
7
2
Minimum
quantity in
ml
4
200
Minimum
quantity of
egg white
5
3
Temperature:
¡ Process cream at 5-7 °C.
¡ Before whipping, chill cream for at
¡ Make sure the pot is as cold as
Processing
¡ Close the lid.
¡ Process for
75-90 seconds at
speed 12.
¡ Add the mixed dried
fruit and soaked rais-
ins.
¡ Process for
20-30 seconds at
speed 7.
Maximum
quantity of
egg yolk
6
Maximum
quantity in
ml
800
Maximum
quantity of
egg white
12
least 12 hours.
possible.
Here's how en
min. -
max. in
mins
6-15
min. -
max. in
mins
1-7
min. -
max. in
mins
5-12
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