Clarification au Lait

Modern & Advanced

Utilisation des protéines du lait (caséine) pour clarifier des cocktails et obtenir des boissons parfaitement limpides et stables à la conservation. Le cocktail chaud est versé dans du lait froid, ce qui le fait cailler. Les caillots piègent les tanins, la couleur et les particules. On filtre à travers le « radeau » de caillé pour obtenir la limpidité. Remonte au XVIIIe siècle.

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