Method for producing cream cheese bars from the aerated cream cheese filling

摘要

process for the production of curd bars, preferably with or without stuffing filling in glaze in different colors, tastes and shapes, especially with a reduced fat content and the sugar or without sugar, characterised by the fact that the curd and whey are added in the form of fresh or rozmro u017conej after defrostacji blazes on the vials of turnover the first waltz from 150 to 154 rpm./ min, and the second from 60 to 62 rev / min, which after cleaning has the consistency of pulp without gru00f3dek and creamed mass mixed stirrer at 20 rpm, and after two minutes, the fragmented and dissolved at a temperature of 120 degrees butter 5 to 6% with the addition of s tabilizatora as modified starch powder in the amount of 4 to 5%.all mixed in time from 5 to 7 minutes to obtain a homogeneous, then subjected to cooling process temperature from + 5 to + supplied in the cooling chamber and a maturation by 2 to 2.5 h at ambient temperature and humidity of 75 to 85%. is then compressed nitrogen aeration process of pressure 0.2 mpa dose 25 to 30% by weight of the product, after which distributes and shapes.in turn, subjected to glazing coating deposition process by the temperature from 35 to 45u00b0c from bottom and top shall be set and subjected trzyfazowemu cooling in the first phase at a temperature minus10u00b0c in time from 60 to 90 seconds, the other at minus 50 degrees in the time from 60 to 90 second, in the third phase at a temperature of minus 50 degrees in the time from 60 to 90 seconds.to obtain a final temperature from 5 to 40.