KondiDoc: технологические расчеты в кондитерском производстве

fermented milk sir 9%
(dry 32.2

Recommendation: можно использовать

Characteristics/description of raw materials: Taste and smell - clean, fermented milk, in premium cottage cheese - without foreign tastes and odors; first grade - a low-fodder flavor, a tare (wood) flavor and a slight bitterness are allowed. The consistency of the curd should be soft. A non-uniform, smearing mass is allowed, in addition, for the first grade cottage cheese, the presence of insignificant curd crumbs is allowed. Low-fat cottage cheese - crumbly, a slight release of whey is allowed. The color of the curd should be white with a creamy tint.

Shelf life, storage and transportation conditions: Curd is stored at a temperature from minus 2 to 8 ℃.

Basic indicators
 energy value (Energy)155.8 kcalSupplier data
 proteins (Protein)16.7 gSupplier data
 fats (Total lipid (fat))9 gSupplier data
  Including, vegetable fats9 g
 carbohydrates2 gSupplier data
  Including, mono- and disaccharides (sahara)2 gSupplier data
physical and chemical indicators
 lactose2 gSupplier data
 fat9 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.

Fermented milk sir 9% included in recipes:

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