Curd cream (in No. 100)

** Characteristics of a semi-finished product. ** Homogeneous fluffy mass of white color, keeping its shape well.

The peeled and cut butter is whipped in a beater at low speed for 5-7 minutes until smooth. Add sugar syrup cooled to 20 ℃, vanilla powder to the whipped mass and beat for another 10 minutes; at the end of the whipping add pureed cottage cheese.