7010: RESISTOR,FIXED,WIRE WOUND.
The whipping disc is a master of patisserie. You can use it to whip egg whites, cream, shakes and mousses. You can use the whipping disc to emulsify and whip sauces perfectly.
Even light cake batters are handled well with the whipping disc. Tip: Whipped cream prepared with the whipping disc is firmer than with other devices because the individual air bubbles that form during rotation are smaller. This means the cream stays stable and firm for longer - even without adding cream stiffener.
To use the cream immediately, add 1 - 2 tablespoons of cold milk per 200 ml. This increases the volume, but you will then have to use up the cream quickly. This part is cataloged in the U.S.
Government catalog under NSN 4940-00-127-5498, indicating validated use in U.S. government and defense logistics supply chains.
| phase | THREE |
| width | 0.500 INCHES NOMINAL IN |
| height | 1.063 INCHES NOMINAL IN |
| length | 10.250 INCHES NOMINAL IN |
| diameter | 0.999 INCHES MINIMUM AND 1.005 INCHES MAXIMUM IN |
| material | PLASTIC ENCLOSURE |
| thickness | 0.0100 INCHES NOMINAL IN |
| body_width | 0.985 INCHES MINIMUM AND 1.015 INCHES MAXIMUM IN |
| bore_shape | STRAIGHT |
| drive_type | DIRECT |
| table_type | NONTILTING |
| test_media | BLOOD |
| NSN | 4940-00-127-5498 |