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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
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Basic processes of making confectionery cream
Polyakov S.V.
Keywords: confectionery cream, vegetable origin, mechanical refinement, storage, hard fat content, temperature dependence
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.68
Basic processes of making confectionery cream
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.
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Read the full article
Keywords: confectionery cream, vegetable origin, mechanical refinement, storage, hard fat content, temperature dependence
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License