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Cycle
Description
Cycles for CONFECTIONERY - FREEZING
ICE CREAM -18°C
Cycle dedicated to freezing ice cream to be taken to
a core temperature of -18°C
ICE CREAM -12°C
Cycle dedicated to freezing ice cream to be taken to
a core temperature of -12°C
Cycles for CONFECTIONERY - COOKING AT LOW HEAT
MERINGUES
Cycle dedicated to cooking meringues at low heat.
CREME BRULEE 3°C
Cycle dedicated to cooking creme brulee at low heat.
CREME BRULEE -18°C
Cycle dedicated to cooking creme brulee at low heat.
FRUIT POCHET 3 °C
Cycle dedicated to cooking fruit pochet at low heat.
FRUIT POCHET -18 °C
Cycle dedicated to cooking fruit pochet at low heat.
DACQUOISE
Cycle dedicated to cooking dacquoise at low heat.
Cycles for CONFECTIONERY - RISING
LONG
Cycle dedicated to long rising
DIRECT
Cycle dedicated to short rising
NIGHT
Cycle dedicated to rising at night
Cycles for CONFECTIONERY - PASTEURISATION
ICE CREAM BASES
Cycle dedicated to pasteurisation of ice cream bases
CREAMS
Cycle dedicated to pasteurisation of creams
Cycles for CONFECTIONERY - CHOCOLATE
CHOCOLATE 45°C
Cycle dedicated to chocolate
CHOCOLATE -7°C
Cycle dedicated to chocolate to be taken to a core temperature of -7°C
CHOCOLATE -18°C
Cycle dedicated to chocolate to be taken to a core temperature of -18°C
COOLING
OF MOULDS
Cycle dedicated to cooling moulds
Cycles for CONFECTIONERY - FRESHENING
MIGNONS
Cycle dedicated to freshening mignons
LEAVENED GOODS
Cycle dedicated to freshening leavened goods
MIXES
Cycle dedicated to freshening mixes
ICE CREAM -15°C
Cycle dedicated to freshening ice cream
Cycles for BAKERY PRODUCTS - COOLING
3°C DELICATE
See the same cycle for CATERING
3°C STRONG
See the same cycle for CATERING
SAVOURY TARTS 3°C
Cycle dedicated to cooling savoury tarts
CREAMS 3°C
Cycle dedicated to cooling creams
LEAVENED GOODS 3°C
Cycle dedicated to cooling leavened goods
PRE-BAKED BREAD
Cycle dedicated to cooling pre-baked bread
MIXES 10°C
Cycle dedicated to cooling mixes
TARTS 3°C
Cycle dedicated to cooling tarts
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