is a key step in the manufacture of sweetened condensed milk, as the shelf life of the product depends on its osmotic pressure being sufficiently high. a sugar content of at least % in the aqueous phase is required. two methods are used for addition of sugar: •addition of dry sugar before heat treatment...
is a key step in the manufacture of sweetened condensed milk, as the shelf life of the product depends on its osmotic pressure being sufficiently high. a sugar content of at least % in the aqueous phase is required. two methods are used for addition of sugar: •addition of dry sugar before heat treatment...
size. / cups all-purpose flour, sifted cups white sugar tablespoons grated orange zest teaspoons baking soda teaspoons ground nutmeg teaspoons ground cinnamon / teaspoons salt / teaspoon ground ginger eggs, beaten cups pumpkin / cup canola oil / cup milk / cup orange juice for the glaze: / cup confectioners...
f. add the butter and sugar to a stand mixer fitted with a paddle attachment and beat on medium to medium-high speed until pale in color and light and fluffy, to minutes....
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