Apple and fruit and berry puree, Sulphitated apple or fruit and berry puree, if it is not further cooked (in the production of marshmallows, marshmallows, certain types of jelly marmalade) or if the cooking mode does not ensure complete removal of sulfuric acid, is desulphurized.
Heading: Semi-finished goods
Categories
Waffle batter (semi-finished)
Waffle dough is prepared similarly to the pancake dough, but for greater porosity, baking powder is introduced into the recipe and beat the dough more intensively. You can’t store the dough for a long time, as the foam formed during whipping is fragile. Before baking, the dough is stored at low temperature. Prepare the dough in small batches. The use of sugar, vegetable oil, egg yolk in some recipes for wafers reduces [...]
Lipstick and cream. Fondant and cream masses are pasty, sugar masses that melt easily in the mouth. They consist of a cooked and highly chilled sugar solution, to which most often molasses are added, a little acid, as well as other inverting agents. Thanks to a special treatment, the mass acquires a structure in which sugar crystals are not felt on the tongue.
Finishing semi-finished products are designed for artistic decoration of cakes and pastries, giving the products flavor, a certain taste, characteristic only for this type of cakes and pastries. One of the main semi-finished products used for decorating the surface of cakes and pastries is cream.
Baked cake mix defines groups of cakes and pastries and is the basis of their classification and one of the main cake mixes. Baked semi-finished products are divided into: biscuit, sand, puff, almond-nut, custard and waffle.
Categories
Jam, jelly, jams
Jam to boil of fresh fruits and berries, brown and red, unbroken, strangely selected dishes. Thanks to the availability of fruits and vegetables, you can get 1: 1 up to 2: 1 acid. It’s more correct to say that this component has the right ability to make jam good for relish, with good syrup and style p_d hour zberigannya. The thermal process of preparing the jam is stored [...]
Categories
Types of fillings for candy
Types of caramel toppings. General requirements for fillings The caramel produced at our factories differs among themselves not only in the shape, size, color and taste of the caramel shell, but also in the variety of fillings in terms of structure and taste. using flavoring and aromatic substances. The prepared fillings can be divided [...]
Preparation of substitutions and supplies One of the methods of preserving fruit and berry purees is by cooking or mixing with sugar, which is a preservative at a high concentration in the semi-finished product, and cooking by boiling fruit or berry puree with sugar to a dry matter content of at least 69%. Before boiling, the mashed potatoes are rubbed a second time on a washing machine through a sieve with a hole diameter of 0,6 [...]
Preparation of substitutions and supplies One of the methods of preserving fruit and berry purees is by cooking or mixing with sugar, which is a preservative at a high concentration in the semi-finished product, and cooking by boiling fruit or berry puree with sugar to a dry matter content of at least 69%. Before boiling, the mashed potatoes are rubbed a second time on a washing machine through a sieve with a hole diameter of 0,6 [...]
Categories
Canned fruit and berry puree
Preservation of fruit and berry puree Fruit and berry puree and pulp are products of predominantly carbohydrate composition, favorable for the development of yeast, mold and some acid-forming bacteria. When fruit was scalded, all the microflora on their surface died, however, in the future,