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25932200
Manjar de Leche
Description
Manjar de Leche
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manjar de leche
Flowchart by
ALDAIR ARIEL TUBON MUÑOZ
, updated more than 1 year ago
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Created by
ALDAIR ARIEL TUBON MUÑOZ
over 3 years ago
18
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0
Resource summary
Flowchart nodes
Diagrama de Flujo para la Elaboración del Manjar de Leche
Inicio
Control de Calidad de la Leche
Recepción de la Leche
*Grasa minima 3% *Acides entre 0.15 y 0.18 *ph 6.5 a 7 *Leche fresca
Filtración
*Eliminación de residuos de gran tamaño.
Neutralización
Bicarbonato de sodio 1 gramo por litro de leche
Calentamiento
Calentar la leche a 50°C
Adición de Azucar
Adicionamos 220 gr de azucar por litro de leche.
Concentración
Mezclar hasta alcanzar de 65 a 70 Brix
Batido y Enfriado
Se apaga el fuego y se comienza a batir para enfriar.
Envasado
Embazar a temperaturas no inferiores a 70 °C
Almacenamiento.
Se los conserva a temperatura ambiente.
Fin
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