churning paste [NMZhK] (integrated nutritional supplement emulsifier)
Recommendation: рекомендовано использовать
Manufacturer website: www.nmgk.ru
Composition: water, sugar, emulsifiers (E470, E471, E475), water-retaining agents (E422, E1520), preservative (E202)
Characteristics/description of raw materials: Complex food additive "Churning paste" - a composition of food surfactants in an aqueous solution of sugar.
Application area: Applications
▪ Biscuits, muffins, sugar biscuits, butter cookies, gingerbread and other flour
confectionery.
▪ fruit and berry cream
Functional properties/benefits: Functional actions in flour confectionery:
- directed maintenance of the technological process;
- uniform distribution of recipe components;
- emulsification of prescription fat;
- ensuring maximum aeration of the dough and finished products;
- slowing down the process of starch retrogradation.
Actions in the production of biscuits:
- larger volume and uniformly porous structure;
- increased shelf life due to better moisture retention;
- introduction of all components according to the recipe without preliminary churning of melange and sugar;
- reducing the time of churning the mass from 40 to 6-10 minutes;
- cost reduction by reducing the introduction of egg products.
Actions in the production of gingerbread:
- improving the organoleptic properties of products;
- increasing the volume and improving the structure of products;
- improving the rheological properties of the dough and the quality of molding;
- an increase in the shelf life of gingerbread.
Actions in the production of the cream:
- high creamy ability;
- good dimensional stability and plasticity;
- good microbiological properties during storage;
- increasing the shelf life of products;
- homogeneous connection with cocoa powder;
- low calorie content
Technological recommendations: General recommendations for dosage to the total mass of the dough,%
▪ for biscuits 2.0 -2.5%
• for biscuit rolls 1.2 -1.5%
• for muffins 1.0 -1.5%
• for sugar cookies 0.5-1.0%
• for gingerbread 0.3 -0.35% (by weight of flour)
Shelf life, storage and transportation conditions: Shelf life - 9 months from the date of production at temperatures from 0 to +25 ℃.
Packing: 25 kg cardboard-wound drums with a polyethylene liner, 11 kg plastic buckets.