KondiDoc: технологические расчеты в кондитерском производстве

dry mix toffiking
(dry 92

Recommendation: можно использовать

Composition: Wheat starch, non-fat dry whey, leavening agents: U 450I, E500 II, dry glucose syrup, "Toffee" flavor, emulsifiers: E471, E475, E481, stabilizer E466, 412, dyes E150d, E160a, salt cookery, sodium caseinate.

Characteristics/description of raw materials: Free-flowing cream powder with a gray-brown tint with the smell of milk caramel, with a sweet taste with bitterness

Application area: mixture for the production of confectionery

Technological recommendations: Add dry simultaneously with all other components according to the recipe

Shelf life, storage and transportation conditions: 12 months in dry ventilated rooms at T 15 -10 ℃ and humidity no higher than 75%, always closed

Basic indicators
 energy value (Energy)298 kcalSupplier data
 proteins (Protein)4 gSupplier data
 fats (Total lipid (fat))5.5 gSupplier data
  Including, vegetable fats5.5 g
 carbohydrates58 gSupplier data
  Including, mono- and disaccharides (sahara)58 gSupplier data
physical and chemical indicators
 sugar58 gSupplier data
 fat5.5 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.

Dry mix toffiking included in recipes:

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