Traditional Chinese SC-1 type margarine: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese SC-1 type margarine. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 995 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
SC-1 type margarineChengdu Confectionery and Pastry Company determined the optimal process conditions of SC-1 margarine through orthogonal experiments. After extensive technical tests and usability tests in confectionery and pastry production, and field comparative tests with natural cream imported from Malaysia and margarine produced in Shanghai, it was proved that the performance and quality of SC-1 margarine are relatively good and can be used in the production of cream food products such as candies and pastries. The successful trial production of margarine not only provided conditions for the development of cream varieties and output, but also filled the product gap in the southwest region.Main technical indicators Fat content: …
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