The cream charger injects nitrous oxide into the cream to produce whipped cream. 16g whipped cream chargers, also known as cream whipper bulb, are a tool widely used in various catering equipment, including tea restaurants, cake shops, coffee shops, bakeries, Western restaurants, beverage stores, and Chinese restaurants, even snack food factories. Its main function is to help whip cream, making the cooking process more convenient.
16g whipped cream chargers are a small steel bottle filled with nitrous oxide (N2O), used as a whipping agent in whipped cream and foam dispensers. Whipped cream is added to a dispenser equipped with a nitrous oxide cream charger, which is similar to a siphon tube. The contents of the charger are injected into the whipped cream, producing light foam. 16g whipped cream chargers should be stored away from heat sources and are usually purchased in a packaged form.
1. First, prepare the necessary fresh cream, along with the 16g whipped cream chargers.
2. Pour the fresh cream directly into the 16g whipped cream chargers, then attach the cream bulb.
3. Gently shake the 16g whipped cream charger about ten times. When you feel the liquid start to solidify, it means the whipping is almost done.
4. Finally, evenly squeeze the whipped cream onto a plate or into a cup, ready for use in various dishes.
Tips for improving the whipped cream effect include using ice cubes and keeping a low-temperature environment to help the cream whip more stably. Six-point whipping is suitable for making mousse, ice cream, etc., where the cream is thick but still fluid. Nine-point whipping requires stronger force and is suitable for decorating and piping, where the cream has solidified into a solid form.
The common use of the 16g whipped cream chargers are to make whipped cream from whipped cream or heavy cream. Adding sugar is optional, and color and flavor can also be added if needed.
The 16g whipped cream chargers should not be filled to the brim to allow room for mixing with nitrous oxide. After piercing the bottle, shake the charger for about 20 seconds to mix the ingredients with the injected air. During this process, the fat-soluble gas dissolves in the charger's contents.
When the lever or valve is pressed, the high pressure in the charger forces the contents through the nozzle. The gas dissolved in the charger's contents returns to a gaseous state and produces foam, about four times the volume of the original liquid. This foam is unstable and will revert to liquid in about half an hour. The 16g whipped cream chargers use N2O instead of carbon dioxide because the latter is acidic in water, which would curdle the whipped cream.
The 16g whipped cream chargers have many culinary uses. Custards, meringues, and even cake batters can be whipped using the 16g whipped cream chargers. The resulting foam can be hot or cold. For cold foam, the dispenser is usually placed in ice water for about 15 minutes before serving. To create hot foam, the dispenser is placed in warm water.
In conclusion, the 16g whipped cream chargers make culinary creation simpler and faster, providing endless possibilities for innovation to baking enthusiasts. Whether for professional chefs or home cooks, this small yet powerful tool allows for the perfect combination of creativity and taste, savoring the joy and sense of accomplishment that baking brings.
