KondiDoc: технологические расчеты в кондитерском производстве

chocolate confectionery glaze [06.1.272 drops Inforum-Prom]
(dry 98.5

Recommendation: можно использовать

Composition: Sugar, substitute for cocoa butter of non-tempered lauric type (palm kernel oil (stearin), hydrogenated refined deodorized, emulsifier: sorbitan tristearate (E492)), cocoa powder, emulsifier soy lecithin (E322), flavor "Vanillin.

Characteristics/description of raw materials: Round domed drops, thermostable, 4-6 mm in diameter, made of confectionery glaze based on lauric-type cocoa butter substitute.

Basic indicators
 energy value (Energy)537.7 kcalSupplier data
 proteins (Protein)3.8 gSupplier data
  Including, milk protein0 gSupplier data
 fats (Total lipid (fat))31.8 gSupplier data
  Including, vegetable fats31.8 gSupplier data
 carbohydrates58.4 gSupplier data
  Including, mono- and disaccharides (sahara)58.4 gSupplier data
physical and chemical indicators
 sugar58.4 gSupplier data
 fat31.8 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

Chocolate confectionery glaze [06.1.272 drops Inforum-Prom] included in recipes:

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