Liy pwosesis sòs flan, liy melanje mayonèz

Liy pwosesis sòs flan, liy melanje mayonèz

Fòmil

Pwosesis melanje emulsifikasyon

Oranoleptic index:  color,viscosity,flavor

Endèks fizikochimik: grès, pwoteyin, PH, salinite, asidite, dansite, dansite, brix

Endèks mikrobyoloji: konsepsyon pwosesis, SOP, kontwòl kalite sou entènèt, deteksyon mikrobyolojik

Depo transporasyon: tanperati, imidite, limyè elatriye.

Kalite analiz defo:

Products seperate:  emulsifying process not good, emulsifying structure not stable

Color change: too much oxygen involved in, fat oxidized

Taste: emulsifying not enough, incorrect thickener, low oil content 

Sant dezagreyab: iyon metal twò kwit, ki pa trete

Microbiology out of limit: formula or processing defect,  disabled microbiology control

Poor bake performance:  formula defects, incorrect emulsifier and thickener 

Baj popilè: liy pwosesis sòs flan, liy melanje mayonèz, Lachin, manifaktirè, founisè, faktori, pri ki ba, te fè nan peyi Lachin