TASTE AND FLAVORING PRODUCTS.

GELING AGENTS

To improve the quality of confectionery products, spices, wine and seasonings are used. They are used in very small quantities, because otherwise you can spoil the taste of the products and distort their characteristic smell.

Spices. Spices represent .

PREPARATION OF MASSES (BEGINNING)

Pies, pies, pies, pies, chicken cookers and other flour culinary products are prepared with various fillings from meat, offal, fish, vegetables, mushrooms, cereals, eggs, etc.

Minced meat is prepared from meat or offal, which is crushed using a cutter or .

Baking Equipment

The complex of thermophysical, biochemical and colloidal processes taking place in the working chambers of the baking ovens determines the quality of the products produced: appearance, baking and volumetric yield of baked bread.

Bakery ovens can be .