KondiDoc: технологические расчеты в кондитерском производстве
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Homemade recipe №083 Protein cream on agar basic recipe

№083 Protein cream on agar basic recipe

Name of raw materials and semi-finished products

Raw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tionRaw mate­rial con­sump­tion
Sign up490.99 100.14 553.40 232.98 
Raw egg white245.49 50.07 276.70 116.49 
Agar (E406)3.51 0.72 3.95 1.66 
Total739.99 150.92 834.05 351.14 
Output

Manual: Prepare a cream like protein (custard) No. 87. At the end of beating, add hot (90 ℃) sugar-agar syrup, which is prepared from granulated sugar and soaked agar by boiling to a temperature of 115 ℃.