Raisins
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foodstuffs

Raisins (on tour. Üzüm - grapes) - dried grapes. Dried grape berries with large stones.

Types of raisins:
- light, small raisins, pitted sweet green and white (gray) grapes. Most often it is called kishmish (cooking name), or sabza (modern trade name);
- a dark, almost black or dark blue, and often dark-red bezkostochkovy raisins, old culinary terminology - «currant», on Modern trade - «bdana», or «shigani». It has two main varieties: a sweet and slightly sweet, dryish consistency;
- light olive-colored, medium size, with a normal raisins bone;
- big, meaty, very sweet, mellow, with two or three large pits. Receive it from the grape varieties Husayn - «ladies fingers» or germiana.

The first and second types of raisins are used in bakery and confectionery products, the second - especially in the cake and Easter cake. The third type of raisins is usually to cook compotes, drinks. Also used when cooking meat dishes for pilaf, particularly in combination with dried apricots. The fourth type - a large stone raisins - is a very diverse applications. Pitted, crushed, he is preparing confectionery products and pudding, in general form - for sdabrivaniya drinks - Kvassov, SIDS, it can be used as dried fruit compotes, and preserves flavor after cooking.

Trade distinguish raisin factory and manual processing. Factory raisins even be better cleaned of impurities, but less aromatic than raisins hand. Otherwise, the nature of the processing is not essential for culinary use. Butter cookies in dough is better to use raisins in chopped form, pre-roll it in flour.

Then izyuminy not concentrate in one place dough and split into vypechennom product evenly.

It may used to prepare compote or marine stones.

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