KondiDoc: технологические расчеты в кондитерском производстве

cream cheese curd PROFI CHEESE not less than 68%
(dry 40

Recommendation: можно использовать

Composition: cottage cheese (pasteurized cow's milk, table salt, milk-clotting enzyme, starter culture on lactic acid microorganisms), modified thickener, starch

Shelf life, storage and transportation conditions: Storage conditions: store at temperatures from +40 to +80 ℃. Store opened packaging no more than 72 hours.

ТР ТС 022/2011 'Molasses of all kinds' -> 'Molasses or glucose syrup', 'Arabella dry mix' -> 'dry mix'

Basic indicators
 proteins (Protein)5 gSupplier data
 fats (Total lipid (fat))30 gSupplier data
  Including, vegetable fats30 g
 carbohydrates3 gSupplier data
  Including, mono- and disaccharides (sahara)0 gSupplier data
  Including, polysaccharides (starch and dextrins)3 gSupplier data
physical and chemical indicators
 sugar0 gSupplier data
 fat30 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

Cream cheese curd PROFI CHEESE not less than 68% included in recipes:

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