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Homemade recipe Glaze syrup Buteykis, Kengis 1963
Description: Quality requirements: the syrup should be viscous, transparent with the smell of essences and wine.
Manual: Sugar and water are heated until the temperature of the syrup reaches 110–111 °, the foam is removed, cooled to 80 ° and flavorings are added.
The syrup is used for glazing gingerbread and some yeast products.
calculations, forms, documents:
- Consolidated recipe Glaze syrup
- Technological map Glaze syrup
- Energy value Glaze syrup
- Mass fraction of sugar and fat Glaze syrup
- Nutritional value Glaze syrup
- Constructor ganache Glaze syrup
- The cost of raw materials for Glaze syrup
- Homemade recipe Glaze syrup
- Technology instruction Glaze syrup
- Recipe Glaze syrup
- Technical and technological map Glaze syrup