KondiDoc: технологические расчеты в кондитерском производстве

chocolate icing Classic 432 [plates Green lines, Soyuzsnab]
(dry 99

Recommendation: можно использовать

Manufacturer website: ssnab.ru

Composition: sugar, cocoa liquor. cocoa butter, emulsifier soy lecithin, flavor

Characteristics/description of raw materials: Fat mass containing cocoa.

Application area: Marshmallow
Marmalade
Dragee
Praline sweets
Jelly-shell candies
Assorted candies with jelly filling
Bars

Functional properties/benefits: - Chocolate flavor and aroma.
- Long shelf life - 18 months.

Technological recommendations: 1. Warming up the glaze to 45-50 ° C in a temperature machine and kneading until smooth.
2. Filtration of the glaze through a sieve with a hole diameter of 3 mm and cooling to 38-40 ° C.
3. Glazing temperature (depending on production conditions).
4. Temperature of the products to be glazed (depending on the production conditions).
5. Air temperature at the exit from the tunnel (set taking into account the dew point temperature in the room to avoid sugar bloom).
6. Not compatible with glazes, confectionery masses and chocolate made on lauric substitutes and cocoa butter.

Shelf life, storage and transportation conditions: Shelf life 18 months.

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

Basic indicators
 energy value (Energy)540 kcalSupplier data
 proteins (Protein)5.7 gSupplier data
 fats (Total lipid (fat))34 gSupplier data
  Including, vegetable fats34 gSupplier data
 cacao butter34 %Supplier data
 carbohydrates53.7 gSupplier data
  Including, mono- and disaccharides (sahara)49.8 gSupplier data
  Including, polysaccharides (starch and dextrins)3.9 gSupplier data
 alimentary fiber (Fiber, total dietary)5.6 gSupplier data
Lipids
 saturated fatty acids (Fatty acids, total saturated)20.7 gSupplier data
 polyunsaturated fatty acids (Fatty acids, total polyunsaturated)13.3 gSupplier data
Other nutrients
 dry residue of cocoa products49.5 %Supplier data
 dry fat-free residue of cocoa products15.5 %Supplier data
physical and chemical indicators
 sugar49.8 gSupplier data
 fat34 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

Chocolate icing Classic 432 [plates Green lines, Soyuzsnab] included in recipes:

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