KondiDoc: технологические расчеты в кондитерском производстве

confectionery glaze [No. 143]
(dry 98.8

Recommendation: можно использовать

Composition: Sugar, non-tempered lauric-type cocoa butter substitute (refined deodorized hydrogenated palm kernel stearin, emulsifiers: E492, E322), cocoa powder, cocoa butter substitute non-tempered lauric type (refined deodorized emulsified emulsified emulsifiers) 32 - "Vanillin"

Basic indicators
 energy value (Energy)560 kcalSupplier data
 proteins (Protein)3.5 gSupplier data
 fats (Total lipid (fat))37 gSupplier data
  Including, vegetable fats37 gSupplier data
 carbohydrates54 gSupplier data
  Including, mono- and disaccharides (sahara)54 gSupplier data
 ash0.1 gSupplier data
physical and chemical indicators
 sugar54 gSupplier data
 fat37 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

Confectionery glaze [No. 143] included in recipes:

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