KondiDoc: технологические расчеты в кондитерском производстве

confectionery glaze Profi-Gleize dark No. 4
(dry 98.5

Recommendation: не соответствует ГОСТ

Note on recommended replacement: No data on composition, no specification.

Composition: Sugar, untemperable cocoa butter substitute of lauric type, cocoa powder, emulsifier (soy lecithin E322), flavoring ("Vanillin")

Application area: It is used for glazing confectionery and bakery products, making volumetric decors and sweet tiles.

Technological recommendations: The glaze is melted and then stored in a container at a temperature of 40-43 ℃. The glaze temperature immediately before glazing should be between 37-40℃. Hulls, upon receipt for glazing, must have a temperature of 18-23 ℃. The most optimal cooling regimes are given below:
- 5-6 ℃ in the initial zone,
- 8-10 ℃ in the middle zone,
- 12-15 ℃ outlet.

Shelf life, storage and transportation conditions: Expiration date: 12 months. Store at a temperature of 15 ℃ to 21 ℃ in a dry, ventilated room that does not have foreign odors, at a relative humidity of not more than 75%. Keep away from sunlight.

Packaging: Corrugated box with cellophane bags liners. Net weight - 15 kg.

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

Basic indicators
 energy value (Energy)540 kcalSupplier data
 proteins (Protein)3.5 gSupplier data
 fats (Total lipid (fat))34 gSupplier data
  Including, vegetable fats34 g
 carbohydrates55 gSupplier data
  Including, mono- and disaccharides (sahara)55 gSupplier data
physical and chemical indicators
 sugar55 gSupplier data
 fat34 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 Profi-Gleize dark No. 4 included in recipes:

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