{"id":7283,"date":"2016-08-04T15:17:25","date_gmt":"2016-08-04T15:17:25","guid":{"rendered":"https:\/\/www.khpartner.com\/pl\/?page_id=7283"},"modified":"2017-11-03T11:39:58","modified_gmt":"2017-11-03T11:39:58","slug":"sosy-wysokotluszczowe","status":"publish","type":"page","link":"https:\/\/katech-solutions.com\/pl\/sosy-i-zupy\/sosy-wysokotluszczowe\/","title":{"rendered":"Sosy wysokot\u0142uszczowe"},"content":{"rendered":"

Ze wzgl\u0119du na wysok\u0105 zawarto\u015b\u0107 mas\u0142a (zazwyczaj 30% lub wi\u0119cej) produkcja sos\u00f3w wysokot\u0142uszczowych, takich jak sos holenderski, sos choron, sos berne\u0144ski, czy sos Caf\u00e9 de Paris<\/i> na skal\u0119 przemys\u0142ow\u0105 mo\u017ce okaza\u0107 si\u0119 bardzo trudnym zadaniem. Przygotowuj\u0105c sosy wysokot\u0142uszczowe, szefowie kuchni jako sk\u0142adnika emulguj\u0105cego u\u017cywaj\u0105 \u017c\u00f3\u0142tka jaja, do kt\u00f3rego dodaje si\u0119 mas\u0142o, wino, oraz inne sk\u0142adniki (np. przyprawy) i miesza ze sob\u0105 w\u00a0k\u0105pieli wodnej. Taki spos\u00f3b przygotowania zapewnia stabilno\u015b\u0107 sosu jedynie na kr\u00f3tki czas. Sosy na bazie mas\u0142a wytwarzane przemys\u0142owo po zapakowaniu zazwyczaj s\u0105 przechowywane w\u00a0temperaturze otoczenia przez d\u0142u\u017cszy czas, w nast\u0119pstwie czego mo\u017ce dochodzi\u0107 do separacji faz (t\u0142uszczowej i wodnej). Istnieje jednak wiele rozwi\u0105za\u0144, dzi\u0119ki kt\u00f3rym sosy tego typu zyskuj\u0105 wymagan\u0105 stabilno\u015b\u0107.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ze wzgl\u0119du na wysok\u0105 zawarto\u015b\u0107 mas\u0142a (zazwyczaj 30% lub wi\u0119cej) produkcja sos\u00f3w wysokot\u0142uszczowych, takich jak sos holenderski, sos choron, sos berne\u0144ski, czy sos Caf\u00e9 de Paris na skal\u0119 przemys\u0142ow\u0105 mo\u017ce okaza\u0107 si\u0119 bardzo trudnym zadaniem. Przygotowuj\u0105c sosy wysokot\u0142uszczowe, szefowie kuchni … Czytaj dalej →<\/span><\/a><\/p>\n","protected":false},"author":28,"featured_media":0,"parent":7277,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-7283","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nSosy wysokot\u0142uszczowe |<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/katech-solutions.com\/pl\/sosy-i-zupy\/sosy-wysokotluszczowe\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sosy wysokot\u0142uszczowe |\" \/>\n<meta property=\"og:description\" content=\"Ze wzgl\u0119du na wysok\u0105 zawarto\u015b\u0107 mas\u0142a (zazwyczaj 30% lub wi\u0119cej) produkcja sos\u00f3w wysokot\u0142uszczowych, takich jak sos holenderski, sos choron, sos berne\u0144ski, czy sos Caf\u00e9 de Paris na skal\u0119 przemys\u0142ow\u0105 mo\u017ce okaza\u0107 si\u0119 bardzo trudnym zadaniem. 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