1. Processing: When the hot temperature reaches 85° C cooking machine will automatically switch to the cooling mode the level down to 4° C (the equivalent of heat in cool drawer refrigerator) in a short time from 1.5 h-> 2 h, depending on the type of cream background. When it is cooled faster then cold temperatures will type a maximum of some bacteria cannot live in cold environments.+ When the mixture reached the level of conditioning required filtration and will give in a container, stored in cold storage 4° C from 4 h-> 8 h, aim to stabilize the structure and promote the true nature of the mixture of NL (basically the same as brewed powder bread before baking).
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