{"id":69721,"date":"2016-11-15T10:02:01","date_gmt":"2016-11-15T10:02:01","guid":{"rendered":"https:\/\/hotmixpro.tempurl.host\/?p=69721"},"modified":"2022-07-08T14:02:54","modified_gmt":"2022-07-08T12:02:54","slug":"creams-warnings-part-1","status":"publish","type":"post","link":"https:\/\/hotmixpro.com\/fr\/insights\/creams-warnings-part-1\/","title":{"rendered":"Creams: Some Warnings (Part 1)"},"content":{"rendered":"<div class=\"content-bootstrap-area\"><div id=\"attachment_69724\" style=\"width: 310px\" class=\"wp-caption alignright\"><img aria-describedby=\"caption-attachment-69724\" decoding=\"async\" class=\"wp-image-69724\" src=\"https:\/\/hotmixpro.tempurl.host\/wp-content\/uploads\/2016\/11\/pastry-cream-1.jpg\" alt=\"pastry-cream\" width=\"300\" height=\"241\" \/><p id=\"caption-attachment-69724\" class=\"wp-caption-text\">Credit: <a href=\"https:\/\/commons.wikimedia.org\/wiki\/File:Pastry_cream.jpg\">www.commons.wikimedia.org<\/a><\/p><\/div>\n<p>In many recipes of the classical or innovative pastry, creams have always been fundamental to give flavours and elegance.<br \/>\n However, such a precious element is very sensitive: the quality of a cream depends also on the <strong>hygiene conditions<\/strong>.<br \/>\n For example, the cream, through a chemical alteration, can have a rancid taste due to oxidation or you can get a too liquid cream in case of too much lactic acid bacteria.<\/p>\n<p>The worst risk is represented by a <u>bacterial contamination<\/u> during the preparation which can lead to <strong>food poisoning<\/strong> (salmonella, staphylococcus).<\/p>\n<p> The preparation of a cream is therefore a delicate process that requires attention and care.<\/p>\n<p> The most important part of the preparation of hot creams is the final operation, the <strong><em>cooling<\/em><\/strong>.<br \/>\n The process must be performed extremely quickly, in a homogeneous way throughout the mass to stabilize the structure.<\/p>\n<p> The temperature must quickly reach less than <strong>20\u00b0C<\/strong> to block much of the free water, avoiding microbial alteration.<br \/>\n In this way the cream is preserved well and there will be no risk.<\/p>\n<h3>How can we help you?<\/h3>\n<p><img decoding=\"async\" class=\"alignright wp-image-69700\" src=\"https:\/\/hotmixpro.tempurl.host\/wp-content\/uploads\/2016\/11\/Prodotti.006-300x169.jpeg\" alt=\"prodotti-006\" width=\"321\" height=\"181\" \/>To ensure a perfect result, you must also provide yourself with the best equipment.<br \/>\n Thanks to our <strong>HotmixPRO<\/strong> <strong><em>Breeze<\/em><\/strong> you will be able to reach the minimum temperature of <strong>-24 \u00b0 C<\/strong> without difficulty, controlling degree by degree the temperature.<br \/>\n At these levels, <strong>precision<\/strong> is the most important thing and even a few degrees make the difference.<br \/>\n For this reason HotmixPRO opts for such a specific control without approximations.<\/p>\n<p> Furthermore, HotmixPRO Breeze is able to <strong><u>pasteurize<\/u><\/strong> through a rapid cooling, minimizing the risks to health created by pathogens which proliferate in hot environments. Then the non-stop mixing ensures best results.<\/p>\n<p> <img decoding=\"async\" class=\" wp-image-69705 alignleft\" src=\"https:\/\/hotmixpro.tempurl.host\/wp-content\/uploads\/2016\/11\/Prodotti.008-300x169.jpeg\" alt=\"prodotti-008\" width=\"289\" height=\"163\" \/><\/p>\n<p> Then by using our <strong>HotmixPRO <em>Creative<\/em><\/strong> you will enjoy all the comforts you need: it chills down to -24 \u00b0 C and cook up to 190\u00b0C in the same bowl. In this way, you will be able to cook and cool your creams in a very short time for a perfect pasteurization!<\/p>\n<p>\u00a0<\/p>\n<p>At the end it is appropriate to keep the cream in the fridge (+ 4\u00b0C), well covered by a film in contact with the cream or better in vacuum-sealed package, in order to protect them from any pathogen.<\/p>\n<p> <strong>WARNING: <\/strong>we strictly advise you not to use copper receptacles for storing to avoid the formation of Verdigris. The plastic or glass ones are much better.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>In many recipes of the classical or innovative pastry, creams have always been fundamental to give flavours and elegance. However, such a precious element is very sensitive: the quality of a cream depends also on the hygiene conditions. For example, the cream, through a chemical alteration, can have a rancid taste due to oxidation or [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[6782,6783],"tags":[],"class_list":["post-69721","post","type-post","status-publish","format-standard","hentry","category-insights","category-techniques"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Creams: Some Warnings (Part 1) - HotmixPRO<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hotmixpro.com\/fr\/insights\/creams-warnings-part-1\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Creams: Some Warnings (Part 1) - HotmixPRO\" \/>\n<meta property=\"og:description\" content=\"In many recipes of the classical or innovative pastry, creams have always been fundamental to give flavours and elegance. 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