KondiDoc: технологические расчеты в кондитерском производстве

cream cheese
(dry 62

Recommendation: можно использовать

Composition: Skim milk, butter (A), cream (B), milk protein concentrate, skim milk powder, stabilizers - hydroxypropylated disarch phosphate and maltodextrin, milk powder whey, salt, thickeners - sodium carroginate, sodium alginate, locust bean gum and gum , preservative - potassium sorbate, emulsifier E471, starter culture of lactic acid cultures

Characteristics/description of raw materials: Homogeneous mass of white color with a creamy curd taste

ТР ТС 022/2011 'Molasses of all kinds' -> 'Molasses or glucose syrup', 'Arabella dry mix' -> 'dry mix'

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

Cream cheese included in recipes:

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