Sugar under vacuum




Objectifs

At the end of the training, the trainee will be able to:

  • Apply the practice, science and technique of vacuum cooking to sweet products.
  • Make candied fruit by preserving the essential oils present in the fruit peels.
  • Make jams, marmalades and fruit pastes with vacuum cooking methods to preserve the taste, colour and nutritional qualities of the fruit.
  • To control the vacuum cooking of sweet products, from the organization of production to storage (conservation), by ensuring sanitary control and traceability of the products.

Contenu

  • Work of confiscation and jams under vacuum, in a bag, at low temperature (citrus peels, chestnut, whole fruits) in order to keep intact the essential oils present in the fruit peels.
  • Production of jams and marmalades lightened in sugar, without boiling, by adding dry sugars directly into the bag and simple low temperature heating (no cooking).
  • Optional use of a polyol to prevent enzymatic browning of fruits that retain their colour.
  • Reflections and tests to develop a method of manufacturing fruit pastes using the same methodology in order to preserve the taste, colour and nutritional qualities of the fruit.

Méthodes pédagogiques

  • Individual and collective support.
  • The trainee carries out all the recipes accompanied by the trainer.
  • Documents and theoretical supports: technical booklet and recipe booklet.
  • Tasting and analysis of the productions.