KondiDoc: технологические расчеты в кондитерском производстве

glaze caramel chocolate mass 1120 [Tomer]
(dry 98

Recommendation: можно использовать

Composition: Icing sugar, cocoa butter, skimmed milk powder, whey powder, cocoa powder, milk fat, emulsifiers: soy lecithin (0.4%) E-476, Caramel flavors, Burnt sugar, Annatto dye, vanillin.

Application area: Glazing products.

Preparation of raw: warming up 45-48

Functional properties/benefits: cooling time

Technological recommendations: Do not store more than 12 hours in a container when heated.

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

Basic indicators
 energy value (Energy)554 kcalSupplier data
 proteins (Protein)1.1 gSupplier data
 fats (Total lipid (fat))32.4 gSupplier data
  Including, vegetable fats32.4 g
 carbohydrates64.3 gSupplier data
  Including, mono- and disaccharides (sahara)64.3 gSupplier data
physical and chemical indicators
 sugar64.3 gSupplier data
 fat32.4 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

Glaze caramel chocolate mass 1120 [Tomer] included in recipes:

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