Condiments and seasonings
Citric acid was first obtained from lemon juice.
In the sale of citric acid is in the form of colorless or colored
slabozhelty color in the crystals, or in powder form. By (standard
requires that when dissolved in acid water has turned clear
solution without mechanical impurities and odors. Citric acid is packed
in wooden barrels or boxes, lined paper, with a capacity of 25-30 kg.
In retail, it comes packaged in small containers of 10, 55,
50, 100 Lima acid is hygroscopic, so it must be stored in
dry place in tightly closed to avoid moisture.
In the catering facilities citric acid is used in
solution or powder to acidify foods. It is better to use it in
solution and dissolved in hot water required. Citric acid
introduced, mainly in sauces: hot egg-oil and steam
and others, as well as desserts and pastries. It promotes
better swelling of proteins and improve the elasticity of the gluten puff pastry.
Norma bookmark citric acid: a sauce - 1 g per liter dish - 0.05 g.