KondiDoc: технологические расчеты в кондитерском производстве

furcellaria Agar
(dry 85.5% according to the collection)

Recommendation: можно использовать

Preparation of raw: Agar is soaked in running water for 2-4 hours.

Basic indicators
 energy value (Energy)16 kcalResearch Institute of Nutrition, RAMS
 proteins (Protein)4.8 gResearch Institute of Nutrition, RAMS
 carbohydrates61.2 gResearch Institute of Nutrition, RAMS
  Including, mono- and disaccharides (sahara)61.2 gResearch Institute of Nutrition, RAMS
physical and chemical indicators
 sugar61.2 gResearch Institute of Nutrition, RAMS
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

Furcellaria Agar included in recipes:

Marmalade (semifinished)jelly on furcellar agar
№094 Furcellaria agar syrupbasic recipe

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