KondiDoc: технологические расчеты в кондитерском производстве

candied Mango
(dry 85

Recommendation: можно использовать

Characteristics/description of raw materials: Candied fruits must have a shape, size, configuration and appearance characteristic of the given type of product. The color is typical for the given name. The taste and smell are characteristic of this appellation. Extraneous taste and smell are not allowed.

Preparation of raw: Candied fruits are placed in clean, dry, labeled containers with tight-fitting lids. Moving in the production of candied fruit in open containers and without marking is prohibited.

Basic indicators
 energy value (Energy)287.79 kcalSupplier data
 proteins (Protein)1.11 gSupplier data
 fats (Total lipid (fat))0.12 gSupplier data
  Including, vegetable fats0.12 gSupplier data
 carbohydrates65.37 gSupplier data
  Including, mono- and disaccharides (sahara)65.37 gSupplier data
physical and chemical indicators
 sugar65.37 gSupplier data
 fat0.12 gSupplier data
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data

All raw materials are publicly available.

List of raw

Candied Mango included in recipes:

No more than 100 recipes shown (the last modified ones are selected)