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dry mix "Mella gel with cocoa" for gelation confectionery surfaces [TRIER]
(dry 97

Recommendation: рекомендовано использовать

Manufacturer website: www.ireks.ru

Composition: sugar, alkalized cocoa powder, E1414 thickener, native tapioca starch (natural), caramelized sugar syrup, gelling agents: E440, E406; E412 thickener, complex food supplement (E401 thickener, E516 carrier, E450i and E450iii stabilizers); flavoring, acidity regulator E330, preservative E200

Characteristics/description of raw materials: Brown color.
Taste: Sweet, with cocoa and vanilla flavor; without rancid and other extraneous flavors.
Smell: With a light vanilla aroma and cocoa aroma; without musty, moldy and other extraneous odors.
Consistency Fine crystalline powder. Larger lumps of loose components are allowed, easily crumbling under mechanical action.

Application area: For gelling the surface of confectionery.

Functional properties/benefits: Advantages: a quick and convenient way to prepare gels with different colors. Mixtures do not require special storage and transportation conditions. Gels based on mixtures are suitable for vertical surfaces of products, do not drain and hold well. Ready-made gels give an attractive appearance and a mirror shine to products, do not soak into the surface of finished products, perfectly aromatize, and neutral gel can be tinted with different colors. Multiple use of ready-made gels is possible.

Technological recommendations: The dry mixture is mixed with water at a temperature of 100 ℃ in a ratio of 1: 2 or 1: 2.5, with constant stirring, bring the solution to a boil, and then cool.

Shelf life, storage and transportation conditions: Expiration date: 12 months from the date of production.
Storage conditions: In clean, dry, well-ventilated warehouses, in the original packaging with a relative humidity of not more than 70% and a temperature of no higher than 25 ℃.
Transportation conditions: By any type of covered transport in accordance with the rules for the carriage of goods established on it, subject to temperature and hygiene requirements.

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

Basic indicators
 energy value (Energy)370 kcalSupplier data
 proteins (Protein)3.5 gSupplier data
 fats (Total lipid (fat))1.6 gSupplier data
  Including, vegetable fats1.6 gSupplier data
 carbohydrates82 gSupplier data
  Including, mono- and disaccharides (sahara)73.72 gSupplier data
  Including, polysaccharides (starch and dextrins)8.28 gSupplier data
physical and chemical indicators
 sugar73.72 gSupplier data
 fat1.6 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.

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Dry mix "Mella gel with cocoa" for gelation confectionery surfaces [TRIER] included in recipes:

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