GORANBILLY Posted December 4, 2013 Share Posted December 4, 2013 sad vam je bar jasno zasto neko ko zna da napravi aromu zna zasto one druge nepecaju a o tome nekon drugom prilikom kad budem imao malo vise vremena otkricu vam zasto neke arome nepecaju i sta uraditi da bi pecale ........Hajde nadji vremena pa nam objasni,mene bas zanima zasto neke arome pecaju a neke ne! 5 Link to comment Share on other sites More sharing options...
cipron.. Posted December 26, 2013 Share Posted December 26, 2013 Moja Aroma za 50 kg suhog miksa. 70mil Glycerol70mil liver oil70mil soja lecitine70mil crustea copaundte komponente pomesati sa mikser za voce. 70mil vode20mil butter acid30g Laktose koncentrat20mil aniseed eterik.oil80mil amino copaund U 70mil vode razblazit butter acid,aniseed oil,i aminoi to dodati polako u mikser dok radi.naj zadnje laktosu doajem i pustim mikser da radi malo. to sve ostavim preko noci u frizider i ako sve bilo ok sledeci dan Imam 500mil emulgiranu aromu za 50kg mixa Link to comment Share on other sites More sharing options...
Limar Posted December 26, 2013 Share Posted December 26, 2013 Koliko dugo ti traje aroma,ili tih 50 kila? Link to comment Share on other sites More sharing options...
cipron.. Posted December 26, 2013 Share Posted December 26, 2013 Sve zavisi o mixu.moze se i za vise koristit.. Link to comment Share on other sites More sharing options...
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