Author Topic: Fiche de fabrication camembert  (Read 243 times)

Offline Hidri Mohamed

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Fiche de fabrication camembert
« on: June 01, 2014, 06:08:09 AM »
salut a tous,

-je vous propose la Fiche de fabrication du camembert en pièce jointe

@+

Regards, Hidri


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Offline elkato

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Re: Fiche de fabrication camembert
« Reply #1 on: June 01, 2014, 07:59:50 AM »
Thank you Hidri for sharing these four make sheets! they will be very helpful
Merci pour les fiches!
salut
Luis.

Offline H-K-J

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Re: Fiche de fabrication camembert
« Reply #2 on: June 01, 2014, 09:11:18 AM »
yup it's to bad I cant read em :-[
"Happiness is not the absence of conflict,
But the ability to cope with it."

Offline Hidri Mohamed

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Re: Fiche de fabrication camembert
« Reply #3 on: June 01, 2014, 11:16:42 AM »
yup it's to bad I cant read em :-[

Camembert cheese is a milk raw or pasteurized cow.

choose one of two Maturation
---------------------------------------------------------------------------------------------------------------

Days of manufacture (-1 ) Long Maturation

Milk temperature ..................... 10 - 12 ° C
Types of ferments ..................... Mesophilic
Dose ..................... ferments from 0.1 to 0.5 %
Maturation period ..................... 12H

Days of manufacture (1) short Maturation

Temperature of milk at  .................... 25 30 °C
Types of ferments ..................... Mesophilic
Dose ferments ..................... 0.5 to 1 %
Average final acidity ..................... 22-26 ° D
Time ..................... 3 hours (on average)
Addition of starter refining possible.....................1/1000 Geotrichum candidurn
Gain final acid ..................... + 3 + 6 D
Final pH  .....................6.4

-----------------------------------------------------------------------------------------------------------------

Days of manufacture (1) coagulation

Temperature of the milk  ..................... 32-34 °C
Dose of rennet 1/10000.....................15 25 ml/100L treated milk
Curing time ...................... 4 to 5 times the time taken
Clotting time ..................... 1 h 1 h 30

Working tank

DécaiIlage : Seed size ...................... 2 to 2.5 cm edge
Brewing ...................... None or very light
Rest in tank: time . ...................... 2-5 minutes

Molding / drainage

Acidity of the serum. ...................... 16 ° D
Withdrawal of serum
Temperature of the room. ...................... 22-25 ° C
Reversals                         
                          • First reversals  ..................... Molding+ 1 hour
                          • Second ..................Molding + 2 h 30
                          • Third ..................Molding + 5 h
                          • Fourth ...................demolding
Room temperature from Third Reversals 18 - 20 °C
Total time. ...................... 18-24 h

Days of manufacture ( +1 ) Stripping

PH ....................... 4.6 to 4.8
Dry extract ....................... 45%
Calcium / Solids ...................... 0.2 to 0.5 %
Yield. ...................... 13-15 kg / 1 100

Days of manufacture ( +2 ) Salting

Dose of dry salt. ...................... 1.7 to 1.8 %
Duration. ...................... 12-24 h
Humidity . ...................... 80%
Temperature of the room. ...................... 16-18 ° C
Moisture. ...................... 80%

Days of manufacture ( +3 ) Drying

Room temperature......................  14-16 ° C
Weight loss ...................... 15%
Humidity . ...................... 80%

Days of manufacture ( +4 ) in Days ( +15 ) Refining

Room temperature  ......................10 ° C
Humidity  ......................95%
Flipping ...................... 3 times / week
Care ...................... spray Geotrichum candidurn
Packaging ...................... Day emprésurage J + 15to 20J The crust should be well formed and texture Soft cheese
Storage ...................... 6-8 ° C


translation and harder than making cheese
I hope you find your happiness

@+
Regards, Hidri

Offline Digitalsmgital

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Re: Fiche de fabrication camembert
« Reply #4 on: June 01, 2014, 11:28:29 AM »
À la bonne heure!  :D
Regards, Dave


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Offline JeffHamm

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Re: Fiche de fabrication camembert
« Reply #5 on: June 01, 2014, 12:20:32 PM »
Merci beaucoup Hidri.  Un fromage pour toi.

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline H-K-J

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Re: Fiche de fabrication camembert
« Reply #6 on: June 01, 2014, 12:30:07 PM »
Wow!! thanks Hidri
A cheese for you for the translation ;D
"Happiness is not the absence of conflict,
But the ability to cope with it."

Offline Spoons

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Re: Fiche de fabrication camembert
« Reply #7 on: June 01, 2014, 02:25:02 PM »
Mohamed, de quel livre à tu pris ces recettes? J'aime bien le format. Ça me semble très complet.
- Eric

Offline Hidri Mohamed

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Re: Fiche de fabrication camembert
« Reply #8 on: June 01, 2014, 02:41:03 PM »
Mohamed, de quel livre à tu pris ces recettes? J'aime bien le format. Ça me semble très complet.

c'est pas un livre ce sont des fiches technique pour formation
j'ai un ami artisan français qui ma donner c'est fiche
ce que j'aime chez eux c 'est le detail du detail il y a moins de risque de louper une recette
et c'est ce qu'il manque ici !!

j'ai d'autre fiche que je vais les partager

@+ 
Regards, Hidri

Offline Spoons

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Re: Fiche de fabrication camembert
« Reply #9 on: June 01, 2014, 02:52:06 PM »
j'ai d'autre fiche que je vais les partager

@+ 

Merci beaucoup pour ces fiches. Très bien apprécié!

Un fromage pour toi pour ta générosité de partager   :)

Si t'en a plusieurs autres, je me porte volontaire pour traduire quelques-unes pour éviter que ça devient un fardeau pour toi.
« Last Edit: June 01, 2014, 02:58:22 PM by Spoons »
- Eric


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Offline Hidri Mohamed

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Re: Fiche de fabrication camembert
« Reply #10 on: June 02, 2014, 12:44:10 PM »
ok on fait comme ça !!
Regards, Hidri