KondiDoc: технологические расчеты в кондитерском производстве

chocolate mass 580 (for ice cream) "Classic"
(dry 98

Recommendation: можно использовать

Composition: equivalent of cocoa butter (vegetable oils (palm, shu, sal, ellipse), soy lecithin emulsifier, antioxidant E306), sugar, cocoa butter, cocoa powder, cocoa mass, emulsifiers: soy lecithin, E476; flavoring "vanillin".

Characteristics/description of raw materials: A semi-finished product for ice cream glazing made from a cocoa butter composition, an equivalent of cocoa butter with the addition of sugar, cocoa powder and other ingredients.

Preparation of raw: Melt the chocolate at a temperature of 40 -45 ℃ and knead thoroughly until a homogeneous consistency is achieved. The temperature of the chocolate in the enrobing container should be between 36 -40 ℃. Ice cream, upon admission to glazing, should have a temperature not higher than minus 12 ℃.

Functional properties/benefits: High quality.
Manufacturability.
Taste, aroma and color of chocolate.

Technological recommendations: Melt the chocolate at a temperature of 40 -45 ℃ and knead thoroughly until a homogeneous consistency is achieved. The temperature of the chocolate in the enrobing container should be between 36 -40 ℃. Ice cream, upon admission to glazing, should have a temperature not higher than minus 12 ℃.

Shelf life, storage and transportation conditions: 18 months.

Basic indicators
 energy value (Energy)685 kcalSupplier data
 proteins (Protein)4.2 gSupplier data
 fats (Total lipid (fat))59.3 gSupplier data
  Including, vegetable fats59.3 g
 carbohydrates31.7 gSupplier data
  Including, mono- and disaccharides (sahara)31.7 gSupplier data
Lipids
 saturated fatty acids (Fatty acids, total saturated)36 gSupplier data
 trans fatty acids0.5 gSupplier data
Other nutrients
 dry residue of cocoa products39.7 %Supplier data
 dry fat-free residue of cocoa products14.1 %Supplier data
physical and chemical indicators
 sugar31.7 gSupplier data
 fat59.3 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 mass 580 (for ice cream) "Classic" included in recipes:

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