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Samenvatting Vak Theorie Restaurant (VTR) | Hoofdstuk Binnenlands distilleren $3.21   Add to cart

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Samenvatting Vak Theorie Restaurant (VTR) | Hoofdstuk Binnenlands distilleren

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Samenvatting Vak Theorie Restaurant (VTR) | Hoofdstuk Binnenlands distilleren | Horeca Manager / Ondernemer | Leerjaar 1 (MOH)

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  • January 24, 2023
  • 2
  • 2021/2022
  • Summary
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Vak theorie Restaurant
Hoofdstuk 1: Distilleren binnenlands
EU verordening:
Gedistilleerde drank is een drank bestemd voor menselijke consumptie, verkregen door
distillatie uit landbouwproducten en met een alcoholpercentage van minimaal 15%.
Soorten alcohol
Goede alcohol (middenloop)  78 graden Celsius = kookpunt voor goede alcohol.
 Ethylalcohol
 Ethanol
 C2H5OH
Slechte alcohol (voorloop)  64,5 graden Celsius = kookpunt voor slechte alcohol.
 Methylalcohol
 Methanol
Proces distilleren:
1. Scheiden van vloeistoffen door verhitten;
2. Vloeistof koken;
3. Alcohol verdampt bij 78 graden Celsius;
4. Water verdampt bij 100 graden Celsius;
5. Damp opvangen en koelen  condenseren  damp wordt weer vloeistof.
Grondstoffen
 Suikerhoudende producten: suikerbieten, suikerriet  melasse.
 Vruchten: appels, peren, pruimen, kersen, frambozen, druiven.
 Vruchten laat men eerst vergisten om alcohol te verkrijgen. Bijvoorbeeld: wijn of
cider.
 Zetmeelhoudende producten: Granen: tarwe, gerst, mais, rogge, rijst en
aardappelen.
Graan: zetmeel  enzymen  suiker  mout  vergisten.
Vergisten
 Suiker + gist  alcohol + koolzuurgas.
 Invloed van temperatuur en zuurstof.
Grondstoffen:
 Cognac = druif.
 Whisky = graan.
 Jenever = graan.
 Korenwijn = graan.

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