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
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
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Title: Re: Fiche de fabrication camembert
Post by: Digitalsmgital on June 01, 2014, 04:28:29 PM
À la bonne heure! :D
Title: Re: Fiche de fabrication camembert
Post by: JeffHamm on June 01, 2014, 05:20:32 PM
Merci beaucoup Hidri. Un fromage pour toi.
- Jeff
Title: Re: Fiche de fabrication camembert
Post by: H-K-J on June 01, 2014, 05:30:07 PM
Wow!! thanks Hidri A cheese for you for the translation ;D
Title: Re: Fiche de fabrication camembert
Post by: Spoons on June 01, 2014, 07:25:02 PM
Mohamed, de quel livre à tu pris ces recettes? J'aime bien le format. Ça me semble très complet.
Title: Re: Fiche de fabrication camembert
Post by: mohamed on June 01, 2014, 07:41:03 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
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Title: Re: Fiche de fabrication camembert
Post by: Spoons on June 01, 2014, 07:52:06 PM