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2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe Glaze syrup for catering establishments (Kengis 1951)
Manual: The sugar and water are brought to a boil, the foam is removed and boiled down to 108 °. Then the syrup is cooled to 80 ° and the essence is added.
Sugar circulation is used for glazing gingerbread, biscuits and fruits.
- 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