KondiDoc: технологические расчеты в кондитерском производстве

black confectionery glaze in tablets (Karat Kaverluks Dark)
(dry 98.5

Recommendation: можно использовать

Composition: Sugar, non-tempered lauric-type cocoa butter substitute, cocoa powder, dry milk whey, emulsifiers (E322, E476), flavoring.

Preparation of raw: Heat the glaze to a temperature of 45-50 ℃ in a microwave oven or in a water bath, mix well until a homogeneous consistency is obtained. Can be mixed with cream. Glaze at 38 -45 ℃, depending on the desired layer size, cool at 5 ℃ for a shiny effect

Shelf life, storage and transportation conditions: In the original packaging in a dry place, without foreign odors, at a temperature of 12 -21 ℃ and a relative humidity of no more than 75%.
Expiration date: 9 months

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

Black confectionery glaze in tablets (Karat Kaverluks Dark) included in recipes:

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