KondiDoc: технологические расчеты в кондитерском производстве

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.

Basic indicators
 energy value (Energy)320 kcalSupplier data
 proteins (Protein)0 gSupplier data
 fats (Total lipid (fat))24 gSupplier data
  Including, vegetable fats24 gSupplier data
 carbohydrates22 gSupplier data
  Including, mono- and disaccharides (sahara)22 gSupplier data
physical and chemical indicators
 sugar22 gSupplier data
 fat24 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.

Integrated Nutritional Supplement churning paste [NMZhK] included in recipes:

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

Specs, labels, images