KondiDoc: технологические расчеты в кондитерском производстве

confectionery glaze [?3]

Recommendation: можно использовать

Composition: icing sugar, cocoa butter substitute of non-lauric type (refined deodorized vegetable oils (palm, sunflower)), cocoa powder, emulsifiers: soy lecithin (0.4%), E476, Vanillin flavor.

Shelf life, storage and transportation conditions: 12 months at a temperature of 5 to 22 degrees C and a relative humidity of not more than 75%.

Basic indicators
 energy value (Energy)0 kcalVarious recipe books
 proteins (Protein)4.1 gVarious recipe books
 fats (Total lipid (fat))34.5 gVarious recipe books
  Including, vegetable fats34.5 g
 carbohydrates50.9 gVarious recipe books
  Including, mono- and disaccharides (sahara)46.9 gVarious recipe books
  Including, polysaccharides (starch and dextrins)4 gVarious recipe books
physical and chemical indicators
 sugar46.9 gVarious recipe books
 fat34.5 gVarious recipe books
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.

Confectionery glaze [?3] included in recipes:

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