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化學(xué)配方數(shù)據(jù)庫
配方類型： FOODS AND BEVERAGES
配方說明： Donut Icing
配方組成： Gellan Gum (low acetyl)/0.30
Stabilizer Blend:
Partially Hydrogenated Vegetable Fat
Granulated Sugar
Sugar/49.70
Calcium Sulfate Dihydrate/25.00
Water
Powdered Sugar
Calcium Carbonate/25.00
配制方法： Mix stabilizer blend with the granulated sugar. Add sugar/stabilizer blend to the water and heat under good agitation for 5 min at 160 F.
Remove mixture from heat and add fat while stirring. Place powdered sugar in a Hobart mixer with a paddle stirrer. Pour approximately 2/3 of the hot syurp into the Hobart mixer and heat constantly in a hot water bath at 180 F. Stir until a smooth, stiff paste is formed. Add remaining syurp and mix until smooth. Apply to donuts while icing is hot.

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