Se trata de un dulce de leche con soja, que se destaca del dulce de leche conocido, porque la mezcla básica es una matriz glucoproteica que incluye,además de leche y sacarosa, harinas de soja y/o derivados proteicos de soja, en especialescondic iones de humedad y porcentajes de contenidos proteicos. Seincluye, como objeto secundario el procedimiento para la elaboración, donde se destacan las etapas de dispersión y mezclado, homogeneización de la mezclay la concentración ycaramelización mediante un proceso térmico de evaporación.
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Tipo de Solicitud: Patente
|EXAMEN DE FONDO 180||22/11/2001||06/12/2001|
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Hi Ann,I've tried your recipe twice now and I'm geinttg better, but my macarons still aren't perfect. My first batch came out a little lumpy and the macarons were hard like a biscuit. I'm guessing I might have over mixed the egg whites with my mixer. I had the mixer on high for 10 minutes. Your instructions don't say what setting to have the mixer on, just how long to mix for. For my second batch, I tried mixing it on the medium setting and I had better results. The macarons tasted better and had a better texture, only problem is that most of my macarons cracked and had very little if any feet. Another difference between the two batches is that for the second batch, I ground the almond meal and icing sugar in a food processor to make it more fine. Even after sifting twice for the first batch, I found that the mixture was too lumpy which resulted in a bumpy looking macarons. Does the speed setting of the stand mixer have any bearing on the results at all? Or is it another issue?Thanks for all your help!P.S. I've attached a picture of my second batch http://rlobonav.com [url=http://gsmrgoeuhr.com]gsmrgoeuhr[/url] [link=http://hhxzbeaqe.com]hhxzbeaqe[/link]
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Your recipe and irtcnustions are great however I cane28099t seem to get this right. Something so easy shouldne28099t be this difficult Batch 1 e28093No feet, lost their brilliant purple color and browned. Very brittle on the outside and sticky on the inside. They were glossy on the bottom. Only a couple of them cracked. I determined that they were slightly under mixed and that the temperature of my oven was too high at 150C.Batch 2 e28093 They were really cutee280a6e280a6feet make a difference! But again they lost their brilliant purple color and browned. Less brittle/crispy on the outside and still sticky on the inside. These too were glossy on the bottom. None of them cracked. This time around I reduced the oven by 10 degrees. I took them out of the oven when they were still brilliant purple but they were not cooked as I couldne28099t get them off the tray. They would stick on the bottom and fall apart from the top. I put them back in the oven for a few more minutes but then they browned top and bottom . I also used the weight measurements instead. They did turn out better than batch 1 but nothing like the store bought ones that I buy. The ones I buy a very yummy, a tad crisp on the outside and cake like on the inside and oh, yes very expensive.Two trays baking is not working for me. Can I bake them in the middle of my oven, one tray at a time and if so at what temperature?Would adding more almond flour make them less glossy on the bottom and less sticky on the inside and give them that cake like texture. I think the weight measurements work out better as I wasne28099t sure how much to pack the cups (the more packed the cup is the more almond meal and sugar you get in the cup).I didne28099t fill any of the shells and put them in the fridge (so that I can compare the batches). Would filling them change the texture of them after they had time to settle?Not sure if either of my batches are safe to eat does sticky mean they are not cooked on the inside?Any help you can offer would be appreciated. I really would like to get this right without having to pay an arm and a leg for the store bought ones!
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Se puede acceder a la patente? o solo puedo leer el comentario de la misma. Estoy interezada en ella. Gracias
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