Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2072-2389

SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > Basic processes of making confectionery cream

UDC 664.68

Basic processes of making confectionery cream

Polyakov S.V.

Now cream of vegetable origin is a considerable raw constituent in domestic manufacture of confectionary. One can forecast further promotion in this direction with the aim to complete the process of import replacement, to expand assortment of fats, flavor qualities, packing concepts. However, a number of problems connected with product quality remain outstanding: irregularity of product both within one batch and in various batches concerning whipability, “cracking” of already whipped cream on confectionary products in the first days of their storage, curdling, i.e. simply spoilage in the product. Some aspects connected with solving of the above problems are studied.
Read the full article 

Keywords: confectionery cream, vegetable origin, mechanical refinement, storage, hard fat content, temperature dependence

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132

Information 2006-2020, All rights reserved
Development by Department of Internet Solutions NRU ITMO © 2013
Яндекс.Метрика