METHOD of sweets whipped GRADES

摘要

method of manufacturing u0441u0431u0438u0432u043du044bu0445 candy, including u0443u0432u0430u0440u0438u0432u0430u043du0438u0435 u0430u0433u0430u0440u043eu0441u0430u0445u0430u0440u043eu043fu0430u0442u043eu0447u043du043eu0433u043e syrup, its cooling and knocking with a hit by a protein, mixing the floor u0443u0447u0435u043du043du043eu0439 mass with u0436u0438u0440u043eu0441u043eu0434u0435u0440u0436u0430u0449u0438u043c raw materials and other u0440u0435u0446u0435u043fu0442u0443u0440u043du044bu043cu0438 components, molding of the candy mass, u0432u044bu0441u0442u043eu0439u043au0443, cutting into separate corps and u0433u043bu0430u0437u0438u0440u043eu0432 u0430u043du0438u0435, u043eu0442u043bu0438u0447u0430u044eu0449u0438u0439u0441u00a0 orderwhat u0443u0432u0430u0440u0438u0432u0430u043du0438u0435 u0430u0433u0430u0440u043eu0441u0430u0445u0430u0440u043eu043fu0430u0442u043eu0447u043du043eu0433u043e syrup u043fu0440u043eu0438u0437u0432u043eu0434u00a0u0442 to u0441u043eu0434u0435u0440u0436u0430u043du0438u00a0 u0440u0435u0434u0443u0446u0438u0440u0443u044eu0449u0438u0445 substances 10 to 14%, cooling u0430u0433u0430u0440u043eu0441u0430u0445u0430u0440u043eu043fu0430u0442u043eu0447u043du043eu0433u043e syrup before u0441u0431u0438u0432u0430u043du0438u0435u043c production u00a0u0442 to 86 - 90u0441 and separated before some of the candy mass is u043eu0431u043cu0430u0437u044bu0432u0430u044eu0442 chocolate icing and maintained at a temperature of 8 - 10u0441 until u0437u0430u0441u0442u044bu0432u0430u043du0438 u00a0 frosting.