Binding base for a culinary preparation and method of...

Details Binding base for a culinary preparation and method of... Binding base for a culinary preparation and method of...

A - Human Necessities

23

L

A23L 1/39 (2006.01)

Patent

CA 2344123

A base or roux which can serve as a binder for sauces comprises between 40% and 10% by weight of starch, between10% and 40% by weight of flour and 50% by weight of fat, of which 5% to 10% by weight of stearin playing the role of thickening agent to give the base a viscous and stable texture. To prepare the base, a principal fat and flour are mixed, the mixture is heated and a liquid phase is obtained, and then the liquid mixture is cooled. Before cooling the mixture, a thickening agent is added thereto in order to obtain a viscous phase after cooling, and the mixture is stirred while it is being cooled in order to maintain the solid particles in suspension in the viscous phase after cooling.

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