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HPT Plus
HPT Plus Nutrition Facts
Where to Buy Hanan Products

Hanan’s Gourmet Dairy Toppings

HPT Plus

HANAN’S HPT PLUS is a frozen, ready-to-use, whipped topping consisting of a pasteurized blend of non-dairy topping and skim milk. It combines the stability and whipped volume of a non-dairy topping with the flavor profile of sweetened milk. A Kosher Dairy product, HANAN’S HPT PLUS is produced under strict rabbinical supervision.

HANAN’S HPT PLUS is the perfect product for customers that require a whipped topping with a real dairy flavor but want to avoid the problems of using whipping cream (short refrigerated shelf life, poor whipped stability, low whipped volume, inability to freeze after whipping and high cost.). As a whipped topping, HANAN’S HPT PLUS is more economical and versatile than dairy cream.

SHELF LIFE: HANAN’S HPT PLUS arrives frozen and has a frozen shelf life of eighteen months. The customer thaws under refrigeration only the amount of product needed. Once thawed, HANAN’S HPT PLUS has a 30-day refrigerated shelf life in an unopened container (a 5-day refrigerated shelf life in an opened container).

PERFORMANCE: HANAN’S HPT PLUS when properly whipped in a rotary mixer with a wire whip, will yield 330% whipped volume (3.3 to 1). The whipped texture can vary from a rough “cream like” surface to smooth and glossy, depending upon the user’s preference.

Refrigerated Whipped Stability will be 3 days if HANAN’S HPT PLUS was whipped to a firm consistency. If a softer whip consistency is desired, the Refrigerated Whipped Stability will be 1 to 2 days.

Once whipped, HANAN’S HPT PLUS may be refrozen (in sealed containers) for distribution (only if HANAN’S HPT PLUS has not been modified by the addition of other ingredients by the user).

FLAVOR: HANAN’S HPT PLUS is slightly sweet, with a strong dairy profile and a vanilla flavor. If the user desires a sweeter product, sugar may be added before whipping to suit taste. If the user requires a stronger dairy flavor, some dairy whipping cream may be added but this will reduce the whipped stability of the product.