KondiDoc: технологические расчеты в кондитерском производстве

chocolate butter
(dry 84% according to the collection)

Recommendation: можно использовать

Characteristics/description of raw materials: Chocolate butter should be free from off-taste, rancidity and odor. Oil with a putrid, rancid, fishy, moldy, musty, greasy taste and smell is not allowed for use.

Preparation of raw: The butter is carefully cleaned from the surface, cut into pieces. It is allowed to use oil strippers in the manufacture of baked products. If fats are used in melted form, then they are filtered through a metal sieve with 1.5 mm cells.

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

Chocolate butter included in recipes:

Chocolate creamin a roll # 481 (Gourmet)

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