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ENGLISH - 28
5.6.5 COOLING OF CREAMS AND OTHER PASTRY PRODUCTS
Many products normally used in pastry productions
require cooling cycles with particularly delicate
mixing phases to avoid the degradation of the
structure and consistency.
For example custard, tolerates continuous mixing
well when it is still liquid during the heating phase but
requires a more delicate mixing cycle during the
cooling phase.
In these cases, it can be particularly effective to use
the GR2 cooling program (see chapt. 5.6.4) which
drops the temperature of boiling hot products in very
few minutes and with cyclical mixing.
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