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dry mixture for the preparation of flour confectionery "Biscuit concentrate" [TRIER]
(dry 88

Recommendation: рекомендовано использовать

Manufacturer website: www.ireks.ru

Composition: wheat starch, emulsifiers: E475, E471; skimmed milk powder, acidity regulator E450i, baking powder E500ii, salt, vanilla flavor

Characteristics/description of raw materials: White colour
Taste and smell: Characteristic, light vanilla.
Appearance and consistency: A free-flowing powdery mixture, in which the presence of larger lumps is allowed, easily
crumbling under mechanical stress.

Application area: Biscuit semi-finished product for cakes, pastries, rolls.

Functional properties/benefits: Advantages: economical dosage and high technological characteristics; the whipped mass remains stable for a long time, which allows you to use the entire volume of dough not immediately after whipping, but to bake biscuit semi-finished products in portions; the multicomponent composition of the concentrate allows you to obtain a biscuit semi-finished product with a good volume.

Technological recommendations: Recipe for preparing biscuit semi-finished product:
- for cakes: 200 g mixture, 350 g premium wheat flour, 450 g sugar, 600 g eggs, 200 g cold water.
- for rolls: 200 g mixture, 350 g premium wheat flour, 450 g sugar, 700 g eggs, 300 g cold water.
Beating duration 10-15 minutes.
Duration of baking semi-finished products
- for cakes: 20-40 minutes at a temperature of 170-180 ℃
- for rolls: 5-10 minutes at a temperature of 210-220 ℃.

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

Basic indicators
 energy value (Energy)322 kcalSupplier data
 proteins (Protein)1.8 gSupplier data
 fats (Total lipid (fat))8.6 gSupplier data
  Including, vegetable fats8.6 gSupplier data
 carbohydrates58.9 gSupplier data
  Including, mono- and disaccharides (sahara)0 gSupplier data
  Including, polysaccharides (starch and dextrins)58.9 gSupplier data
physical and chemical indicators
 sugar0 gSupplier data
 fat8.6 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

Dry mixture for the preparation of flour confectionery "Biscuit concentrate" [TRIER] included in recipes:

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