маргарин, жир специального назначения, мучные кондитерские изделия, рецептура, показатели качества, Technology (General), T1-995

In the article the results of experiments on the use Margarines "Ekouniversal 1203-32" and fat special purpose "Оilprime 1003-32" when cooking custard carrot and impact on the quality of the finished product. Was conducted baking tests on the basis of which is the best percentage ratio of the input Margarines "Ekouniversal 1203-32" and fat special purpose "Оilprime 1003-32", produced a series of analyses of the finished products. The quality of gingerbread custard evaluated organoleptic, physico-chemical and microbiological indicators, the results are tabulated.