配方类型: |
FOODS, BEVERAGES & FLAVORS |
配方说明: |
Heat Stable Cream Sauce |
配方组成: |
Sol. Black Pepper/0.440 Disperse "Avicel" RC into water, add CMC, add combined fats and emulsifier, heat to about 160'F 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 "Paramount" C/15.000 Sugar/19.250 butter/15.000 |
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 190'F and fill. |
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