KondiDoc: технологические расчеты в кондитерском производстве

cocoa butter equivalent "Shocklin"
(dry 99.9

Recommendation: можно использовать

Composition: fractionated, non-hydrogenated, non-lauric vegetable fats

Characteristics/description of raw materials: mass fraction of fat not less than 99 percent,
compatibility with cocoa butter in any ratio,
physical and chemical properties and composition of fatty acids similar to cocoa butter,
need for tempering,
content not more than 1% mass fraction of lauric acid,
content of at least 50 percent of the mass fraction of 2-oleodin-saturated triglycerides,
content of not more than 2 percent of the mass fraction of trans fatty acids; mass fraction of fat not less than 99 percent,
compatibility with cocoa butter in any ratio,
physical and chemical properties and composition of fatty acids similar to cocoa butter,
need for tempering,
content not more than 1% mass fraction of lauric acid,
the content of at least 50 percent of the mass fraction of 2-oleodin-saturated triglycerides,
the content is not more than 2 percent of the mass fraction of trans fatty acids.

Application area: production of confectionery, ice cream.

Basic indicators
 energy value (Energy)884 kcalSupplier data
 fats (Total lipid (fat))99.9 gSupplier data
  Including, vegetable fats99.9 g
physical and chemical indicators
 fat99.9 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

Cocoa butter equivalent "Shocklin" included in recipes:

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