KondiDoc: технологические расчеты в кондитерском производстве

biscuit mix
(dry 82

Recommendation: можно использовать

Composition: Wheat starch, rice flour, emulsifiers, baking powder, glucose, salt, thickener, flavor.

Characteristics/description of raw materials: The mixture for the main biscuit is a fine powder without lumps. A small amount of lumps is allowed, crumbling under weak mechanical stress. The color should be from white to light gray or light cream, of various shades, uniform in weight. Taste and smell characteristic of this type of product, without foreign smell and aftertaste. Extraneous inclusions are not allowed.

Preparation of raw: The mixture for the main biscuit should be sifted through sieves with a mesh size of 2 to 3 mm before being fed into production and passed through magnetic catchers.
After sifting, the mixture is transferred to clean, dry, labeled containers with tight-fitting lids. Transferring the mixture to production in open containers and without labeling is strictly prohibited.

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

Biscuit mix included in recipes:

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