Recipes

A cake with chocolate paste 4
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete...

A cake with chocolate paste 4

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

A cake with chocolate paste 3
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete...

A cake with chocolate paste 3

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

A cake with chocolate paste 2
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete...

A cake with chocolate paste 2

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.
The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.

The paste is subjected to konservniy for 5-7 h. the Lecithin, which is used to reduce the viscosity of the final product, is added for 1 h to complete the operation. Conching white dairy products is carried out at a temperature of about 50 - 55 ᵒС and 60-70 ᵒС - dark products.