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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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