PREPARING BACKFAT TO ENCASE PIE

Reconstituted backfat was developed as semifinished product to reduce expenditure of production of pie. The recommendation is to produce a t hermoreversible emulsion of protein preparate SCANPRO T 95:backfat:wat er = 1,5:12:12 with addition of sodium diphosphate. The components are heated, dissolved respectively minced and intensively mixed. The mixt ure is poured out to a plate of 2 to 3 mm thickness. After cooling the plate is used to cover cooked pie. Results of instrumental and sensor y ratings are given.