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Lomnické suchary (Lomnice rusk): Difference between revisions
Lomnické suchary (Lomnice rusk) (view source)
Revision as of 15:40, 15 January 2017
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Physical and chemical requirements: Moisture not exceeding 4 % by weight. [[Sucrose]] in the dry matter at least 33.5 % by weight. [[Fat]] in the dry matter at least 33.5 % by weight. Ash in the dry matter not exceeding 0.80 % by weight. ‘Mineral matter’ in the dry matter not exceeding 0.10 % by weight. Metal: arsenic, cadmium, lead, mercury — must meet the legal requirements. | Physical and chemical requirements: Moisture not exceeding 4 % by weight. [[Sucrose]] in the dry matter at least 33.5 % by weight. [[Fat]] in the dry matter at least 33.5 % by weight. Ash in the dry matter not exceeding 0.80 % by weight. ‘Mineral matter’ in the dry matter not exceeding 0.10 % by weight. Metal: arsenic, cadmium, lead, mercury — must meet the legal requirements. | ||
The rusks are intended for direct consumption. ‘Lomnické suchary’ are made from plain [[wheat]] [[flour]], refined [[sugar]], hydrogenated [[fat]], [[yeast]], dried [[milk]] and dried [[egg | The rusks are intended for direct consumption. ‘Lomnické suchary’ are made from plain [[wheat]] [[flour]], refined [[sugar]], hydrogenated [[fat]], [[yeast]], dried [[milk]] and dried [[egg yolks]], [[cinnamon]], [[vanilla]], [[orange]] ([[lemon]]) peel and debittered [[peach]] and [[apricot]] kernels. Dried [[egg]] yolk can be replaced by a quantity of fresh [[egg]] yolks]] equivalent to the dry matter. Ground [[hazelnuts]], [[almonds]] and [[peanuts]] respectively are added to the individual varieties. The diabetic rusks do not contain flavouring and sorbitol is substituted for [[sugar]]. | ||
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