| 配方類型： |
FOODS, BEVERAGES & FLAVORS |
| 配方說明： |
Heat Stable Cream Sauce |
| 配方組成： |
Sol. Black Pepper/0.440
Disperse "Avicel" RC into water, add CMC, add combined fats and
emulsifier, heat to about 160F then homogenize at 2000/500 psi, cool.
Part II
"Polysorbate" 60/0.240
CMC 7MSP/0.500
Vegetable Oil/10.500
Garlic Powder/0.165
Water/340.000
Salt/6.050
"Clearjel" Starch/35.000
Wheat Flour/35.000
Butter/10.5000
Onion Powder/2.420
Water/473.000
Water/342.000
"Avicel" RC/17.500
Sol. Celery/0.440
"Paramoun |
| 配制方法： |
Slurry together in water.
Gradually blend part 1 into part 2.
Add part 3 with continued mixing. Dilute to 1/2 gal.
Heat to 190F and fill. |
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