Why do cafes use whipped cream chargers and whipped cream dispensers?

Thinking back on it, why do cafes use whipped cream chargers and whipped cream dispensers? Think of it this way, why would anyone want to run a cafe. To put it in to terms a cafe is a business, and these whipped cream chargers and whipped cream dispensers are tools to help in providing a better product to customers. Investing in these equipment helps in the long run, especially in refining the taste of their products and keeping the cream as fresh as possible. For example Starbucks, it is a cafe franchise that serves tons of people coffee daily. Popular brands used by cafes include best whip cream chargers and whip it cream chargers.

Whipped cream is almost always present in every drink featured there so with whipped cream chargers, they can produce more cream therefore saving more on costs while earning the same on their products. In business especially nowadays, everyone is trying to survive because of the global pandemic Covid-19. Businesses are trying their hardest for their companies to survive and keep providing for their employees during these hard times. Aside from freshness, they save a considerable amount of time and effort when making several desserts.

Though these equipment are mostly seen in the food industry kind of businesses, they are becoming a mainstay at kitchen households nowadays. Furthermore, the canisters are used for only desserts traditionally, they can also be used to infuse alcohol differentiating itself from other drinks from different bars, create unique hot beverages, and generate foam for sauces like hollandaise to add something aesthetic.

Without a whip charger, you need to add fat-filled agents such as gelatin to stabilize the cream. When you use a cream charger, molecules of fat are removed and stuffed full of N2O to produce more cream than what you’d usually get without N2O. Furthermore, because they are airtight, your creamy product will last longer than usual almost ensuring freshness when used again after a period of time has already passed. When it comes to time-saving, a cream charger is a hero, deployment of cream becomes almost instant. In the dispenser itself, if it has been shook evenly the pressure is produced and the bubbles form by the gas then form the cream.

As the cream is prepared in an airtight environment, it can be preserved for a couple of weeks and can be used whenever needed from the refrigerator. This is because Nitrous oxide is bacteriostatic which means it doesn’t allow the growth of microbes thus slowing down the creams date of expiration. Thus, it further proves the added advantage for the food and service industry to use these chargers.

As stated before nitrous oxide can be harmful on people if used as a drug but these whipped cream chargers are tested and are not harmful to the human body when used in dishes. It can only harm a person if said person were to ever intake a whipped cream charger in an instant and directly and in large amounts. These Chargers and dispensers have been proven to be safe, and companies manufacturing them are always on watch during production to ensure that the product will not harm a single person.

The whipped cream chargers also benefit cafes because of their availability. These chargers can be ordered in bulk which can then save you a pretty penny while being shipped even to your own address. Also the availability of the whipped cream chargers are beneficial for cafes and their owners. In terms of availability, I mean in terms of most chargers being compatible with most dispensers. Companies have a standard size for these chargers and try to produce same sizes. These chargers are available almost anywhere because most of the top brands are from different countries even in Asia.

While the most well known uses for whipped cream are on sweet desserts and coffee, cream chargers are capable of much more. Additionally, they can be used to add an aesthetic visual on any sweet dish’s. They are ideal for foams, espumas, sauces and mousses, flavored cream for puddings and many more of the common dishes found in a cafe, finishing touches to gourmet cuisine, hot beverages, and even cold cappuccino, not to mention infusing alcoholic beverages/ oils/ vinegars in two minutes rather than two weeks. N2O is discharged from the whipped cream chargers into the cream whipper, causing the liquid and the N2O to organically combine with the flavoring material under high pressure. Upon using the cream dispenser, the N2O forms bubbles and synthesizes the flavor of the ingredient. This signifies that the aroma has been absorbed by the liquid giving not only changes in taste but also the smell that whets the appetite of the consumer. By combining the alcohol and aromatics in a whipped-cream syphon, infusion can be done in less than two minutes while producing the same taste when infusing regularly for 2 weeks.

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Christophe Rude

Christophe Rude

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