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Home > Art, Film & Photography > Pate a Tartiner: Beurre, Confiture, Miel, Nutella, Ghi, Marmelade, Cotignac, Margarine, Beurre D'Arachide, Pate, Couille Du Pape, Cenovis
Pate a Tartiner: Beurre, Confiture, Miel, Nutella, Ghi, Marmelade, Cotignac, Margarine, Beurre D'Arachide, Pate, Couille Du Pape, Cenovis

Pate a Tartiner: Beurre, Confiture, Miel, Nutella, Ghi, Marmelade, Cotignac, Margarine, Beurre D'Arachide, Pate, Couille Du Pape, Cenovis


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About the Book

Ce contenu est une compilation d'articles de l'encyclopedie libre Wikipedia. Pages: 37. Non illustre. Chapitres: Beurre, Confiture, Miel, Nutella, Ghi, Marmelade, Cotignac, Margarine, Beurre d'arachide, Pate, Couille du pape, Cenovis, Magiun de prunes de Topoloveni, Miel de sapin des Vosges, Miellat, Miel de Provence, Gianduja, Creme de fruit, Beurre blanc, Beurre rouge, Beurre Charentes-Poitou, Beurre clarifie, Confiture de pasteques, Bovril, Nectar, Baratte, Marmite, Sirop de Liege, Beurre d'Ardenne, Parfait, Birnenhonig, Peter Pan, Beurre d'erable, Vegemite, Cheez Whiz, Chicago Butter and Egg Board, Liste de beurres, Kwatta, Clotted cream, Dakatine, Bonbon miel, Beurre manie, Pastador, Tartinade au chocolat, Confit de fleurs, Beurre de yak, Niter kibbeh, Amlou, Bassine a confiture, Beurre pommade, Miel de metcalfa. Extrait: Le beurre est un aliment obtenu a partir de la matiere grasse du lait, sans additif dans les procedes traditionnels. Sous les climats temperes, c'est un solide mou et jaunatre qui fond a la chaleur. Obtenu a partir du lait, le beurre resulte de la concentration de sa matiere grasse. La reglementation impose une emulsion de maximum d'eau dans au moins de matiere grasse d'origine laitiere. Le - beurre sale - contient plus de de sel et le - beurre demi-sel - en a a et le - beurre doux - en a le moins possible. Le beurre - cru - obtenu exclusivement a partir de creme crue non pasteurisee ne se conserve pas longtemps. Il n'a pas le meme gout que les beurres pasteurises, car les temperatures atteintes lors de la pasteurisation, moins elevees que lors d'une cuisson, modifient ou detruisent certaines molecules et modifient les caracteres organoleptiques. Le lait contient plus de 500 acides gras differents. Associes au glycerol, ils forment des triglycerides qui constituent les matieres grasses. Les matieres grasses du lait ont un comportement varie par rapport au froid, propriete qu'on utilise pour les trier. D'ou l'obtention des produits sous la ...


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Product Details
  • ISBN-13: 9781159913687
  • Publisher: Books LLC, Wiki Series
  • Publisher Imprint: Books LLC, Wiki Series
  • Height: 246 mm
  • No of Pages: 38
  • Spine Width: 2 mm
  • Weight: 86 gr
  • ISBN-10: 1159913684
  • Publisher Date: 07 Sep 2011
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Sub Title: Beurre, Confiture, Miel, Nutella, Ghi, Marmelade, Cotignac, Margarine, Beurre D'Arachide, Pate, Couille Du Pape, Cenovis
  • Width: 189 mm


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