By Anna McElhatton, Mustapha Missbah El Idrissi
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4 % w/w, respectively (Banks et al. 1981a). The traditional Irish Cream liqueur is a premium product, containing whiskey as part of the spirit content and a composition which is at high end of the milk fat range. 1. The manufacture of cream liqueurs is detailed by Banks et al. (1981a), and Banks and Muir (1985, 1988). The two methods of manufacture discussed are the single- stage and two-stage methods. In the former, caseinate and sugar are dissolved in the water at 85 °C by vigorous stirring, and the air is dispersed from the mixture.
Hu © Springer Science+Business Media New York 2016 A. M. 1007/978-1-4899-7671-0_2 13 14 J. Csanádi et al. the packaging design, and who was responsible for the initial advertising campaign as well. The original Túró Rudi wrapping, decorated with the image of a red, pigtailed little girl, was developed by two of Klein’s students at the College of Applied Arts and displayed the characteristic dotted pattern right from the start. Other anecdotal information implies that Klein, one of the original teams said: “Let’s call it Túró Rudi”, which and promptly incurred the hatred of newspaper publishers, who considered the brand name obscene and refused to advertise it.
After it a mixture was created in a simple mixer from acid curd (túró), butter and ﬂavouring agents like sugar and lemon oil. This was the original recipe of Túró Rudi but the precise mixing ratio was (is) a close kept secret. The traditional Túró Rudi technology is demonstrated in Fig. 1. Compression and forming were performed in mincer-like equipment, and then the formed mix was cut into small pieces and dipped into melted chocolate or chocolatelike coating material. As a next step, the pieces were collected in trays and cooled in a cooling room (5 °C) and then it was followed by packaging.