BAKERY CUSTARD

The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise: 60-95 wt % of a fat emulsion 0.01-20 wt % of a sweetener 2-10 wt % of a UHT-stable starch 1-5 wt % of a gelatin 0.01-5 wt % of a UHT stable hydrocolloid and has a pH=6.5-7.5 Stevens hardness of the prod...

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Bibliographische Detailangaben
Hauptverfasser:	SIKKING, ROB, SCHOLTES, JACOBUS LEONARDUS HERMANUS, BROCKHUS, JEROEN JOHANNES J.J
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention concerns ready-to-use bakery custard with long shelf-life. These products comprise: 60-95 wt % of a fat emulsion 0.01-20 wt % of a sweetener 2-10 wt % of a UHT-stable starch 1-5 wt % of a gelatin 0.01-5 wt % of a UHT stable hydrocolloid and has a pH=6.5-7.5 Stevens hardness of the product is 50-250 and viscosity at 50 s-1 ranges from 3,000-20,000 mPa.