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Dec 29, 2014 18:23
9 yrs ago
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angielski term
high/low reduction loss
angielski > polski
Inne
Żywność i napoje
high/low reduction loss
The article is talking about cooking cream, sometimes it has high sometimes low "reduction loss".
I don't have any further context unfortunatelly.
I don't have any further context unfortunatelly.
Reference comments
14 godz.
Reference:
Materials .. Balance Method for Determining Losses of Butterfat in the Creamery
Ten dokument zawiera terminy z obu zadanych przez Katarzynę pytań, "reduction" i "overrun", często pojawiających się w jednym zdaniu, obok siebie.
Przykłady;
5. In the butter of 272 churnings the average percent of at was 80.43 which reduced the theoretical overrun 0.67 percent of the theoretical
7. When cream testing 26 percent fat was churned, the overrun was reduced 2.0 percent from the theoretical overrun due to fat losses in the buttermilk, while in churning cream testing 33 percent fat the reduction amounted to only 1.4 percent
The highest overrun that it is possible to obtain by this system is determined by figuring the reduction in overrun caused by the four sources of losses-Buttermilk, Overweight, Composition and Miscellaneous.
i wiele innych ....
Dokument w formacie PDF jest dostępny tylko przez d/l pod tym adresem - http://goo.gl/96p41f
lub
http://lib.dr.iastate.edu/cgi/viewcontent.cgi?filename=17&ar...
Przykłady;
5. In the butter of 272 churnings the average percent of at was 80.43 which reduced the theoretical overrun 0.67 percent of the theoretical
7. When cream testing 26 percent fat was churned, the overrun was reduced 2.0 percent from the theoretical overrun due to fat losses in the buttermilk, while in churning cream testing 33 percent fat the reduction amounted to only 1.4 percent
The highest overrun that it is possible to obtain by this system is determined by figuring the reduction in overrun caused by the four sources of losses-Buttermilk, Overweight, Composition and Miscellaneous.
i wiele innych ....
Dokument w formacie PDF jest dostępny tylko przez d/l pod tym adresem - http://goo.gl/96p41f
lub
http://lib.dr.iastate.edu/cgi/viewcontent.cgi?filename=17&ar...
Discussion
to zagęszczenie uzyskuje się przez podgrzanie i odparowanie ... taka moja teoria...
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Characteristics: · A quick reduction and a creamy final texture · Always keep their texture even after a bain-marie · The tick texture of Gourmet Cuisine reduces the preparation time by providing more speed. - http://www.21food.com/products/ken-lactea-gourmet-655074.htm...
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I looked up how to reduce a sauce, and it basically said to heat it up til most of the liquid evaporates and the sauce gets thicker. Makes sense, but the website I was on said that the liquid should simmer on low heat while reducing. - http://cooking.stackexchange.com/questions/9640/how-do-you-r...
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1. Odparowanie - najprostszą metodą zagęszczenia sosu jest gotowanie sosu na małym ogniu bez przykrywki do momentu, aż odparuje z niego część wody. - http://www.niam.pl/pl/artykul/1389-10_sposobow_na_zageszczan...