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|
Salam,,, waghean<a href="http://vjhahdwrfzf.com"> mhahsar</a> bood,,, makhsosat attr post poteghal deser to be yek level dige borde bod,,, waghean mamnon,,, Enja to Australia ma 2 ta cooking show darim ke goftam shayad baraton jaleb bashe, awali My Kitchen Rule ke ashpazaye gheir herfee ba ham mosabeghe midan,,, wa yeki ham ke herfee tar ha mosabeghe midan Master Chef . motmaen nistam ke video ha az kharej Australia dide beshe wali fekr konam recipe ha ro bebinid.
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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