confectionery glaze [MASTERLINE Kondi 407L]
Recommendation: можно использовать
Composition: sugar; non-tempered lauric type cocoa butter substitute (palm kernel oil, emulsifiers: sorbitan tristearate (E492), lecithin (E322); cocoa powder; coconut oil; emulsifiers: E322, E476; flavoring
Characteristics/description of raw materials: The color of the glaze is dark brown. Taste and aroma - characteristic of the glaze, without any foreign aftertaste of smell.
Preparation of raw: Preparation of raw materials for production: The glaze is melted in a container with a water jacket to a glaze temperature of 45 -50 ℃, with constant stirring. The water temperature should not exceed 65 ℃. The fully melted glaze, ready for use, is cooled to 39 -45 ℃ and filtered through a sieve with cells of no more than 2.5 mm in diameter.