TH34262A - Cream-based food mixtures and manufacturing processes - Google Patents

Abstract

DC60 (24/08/41) Cream preparation process Where a mixture containing milk derivatives 8-30% sugar, 10-60% fermented milk products, 0-25% sour cream or cream of milk containing 25-45% fat, 0-35% texturing products Aromatic 0-20% and salt 0-0.5% were prepared by Stir it will be treated with heat Its temperature is adjusted to 15-40 degrees Celsius. The melted fat is added with stirring to form a homogeneous cream, resulting in a cream that can be used in the manufacture of food mixtures. By labeling it on the floor Of at least one layer of biscuits, the most popular are between 2 layers of biscuit cream preparation process Where a mixture containing milk derivatives, sugar, 10-60% fermented milk products, 0-25% sour cream, or cream of milk containing 25-45% fat, 0-35% texturing, 0-35% aromatic products. -20% salt and 0-0.5% salt were prepared by stirring, it was treated with heat. Its temperature is adjusted to 15-40C and the molten fat content It is added and stirred to form a homogeneous cream, resulting in a cream that can be used in the manufacture of food mixtures. By smearing it onto at least one layer of biscuit, popular is between two biscuit stages.

Claims (1)

1. The process of preparing the cream where - a mixture containing 10-20% milk derivatives, 8-30% of sugar, 10-60% fermented milk products, 0-25% sour cream or cream of milk containing 25-45 fatty substances. % 0-35%, 0-20% aromatic product and 0-0.5% salt were prepared by stirring - the mixture was heated at 60-115 ํ C for 7 sec. To 5 min. - Mixture temperature is adjusted to 15-40 ํ and 10-45% fat content is charged to the total weight of the mixture. Add it to the mixture along with stirring to get a creamy texture. The same which has Aw tag: