Traditions of tastes
TECHNOLOGY TALENTS CREATE A TRADITION OF TASTE
Mayonnaise 67% (g/ml)
67 - vegetable oil25 - water
1,4 - yolk ММ399 by Kallbergs Industri AB
1,3 - salt
3 - sugar
1,3 - vinegar
1 - flavors, dyes, preservatives
Marshmallow, base - agar (g/ml)
13 - albumen 119 by Kallbergs Industri AB90 - water
250 - sugar
12 – agar-agar
150 - water
200 - sugar
180 - applesauce
Eclair (g)
300 - mix for eclair by Kallbergs Industri AB300 - water
400 - whole egg
30 - butter
Meringue (g):
100 - albumen 119 by Kallbergs Industri AB900 - water
5 - lemon acid
2000 - sugar
Marmalade, base - pectin (g):
700 - fruit juice200 - sugar
50 - pectin
20 - powdered sugar
Jelly, base - agar (g/ml):
6 - agar70 - sugar
500 - Strawberry
500 - water
100 - lemon juice
Glaze (g/ml):
100 - sugar20 – cocoa powder
50 - butter
50 - milk
Cocoa drink (ml/g):
400 - milk20 - cocoa powder
20 - sugar
to taste: cinnamon, nutmeg, vanillin
Salad with olives (g):
200 - lettuce leaves150 - olives
200 - chees Feta
200 - Cherry tomatoes
20 - olive oil Extra Virgin
to taste: salt, pepper, spices