KondiDoc: технологические расчеты в кондитерском производстве

talento Mini Donuts Mix [2]
(dry 85

Recommendation: можно использовать

Composition: Wheat flour, fat-free soy flour, thickener (E1414), acidity regulator (E450i), baking powder (E500ii), powdered milk, dry deactivated yeast, microbial enzymes, emulsifier (E322), natural flavor vanillin, dye (carotenes).

Characteristics/description of raw materials: Powder from white to cream color. The smell characteristic of this type of mixture, does not
musty, not moldy.

Shelf life, storage and transportation conditions: 6 months in its original packaging in a cool dry place at a temperature not exceeding
+ 25˚С and relative air humidity no more than 75%.
Close packaging tightly after use.

Basic indicators
 energy value (Energy)315 kcalSupplier data
 proteins (Protein)17.5 gSupplier data
 fats (Total lipid (fat))2.5 gSupplier data
  Including, vegetable fats2.5 g
 carbohydrates40.5 gSupplier data
  Including, mono- and disaccharides (sahara)40.5 gSupplier data
physical and chemical indicators
 sugar40.5 gSupplier data
 fat2.5 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

Talento Mini Donuts Mix [2] included in recipes:

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