KondiDoc: технологические расчеты в кондитерском производстве

dry milk cheese whey the weight ratio of fat 2%
(dry 95% according to the collection)

Recommendation: можно использовать

Characteristics/description of raw materials: Appearance and consistency: Fine powder or powder, consisting of single and agglomerated particles of dry whey. A small amount of lumps is allowed, crumbling under light mechanical stress.
Color: From white to yellow, uniform throughout the mass.
Taste and smell: Characteristic of milk whey, salty, sweetish.

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

Basic indicators
 energy value (Energy)340 kcalGOSTs
 proteins (Protein)10 gGOSTs
  Including, milk protein10 gGOSTs
 fats (Total lipid (fat))2 gGOSTs
  Including, milk fat2 gGOSTs
 carbohydrates70 gGOSTs
  Including, mono- and disaccharides (sahara)70 gGOSTs
Other nutrients
 dry residue of milk and (or) its processing products95 %GOSTs
 dry fat-free residue of milk products93 %GOSTs
physical and chemical indicators
 sugar0 gGOSTs
 lactose70 gGOSTs
 fat2 gGOSTs
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.NoNo
Crustaceans and products thereof.NoNo
Eggs and products thereof.NoNo
Fish and products thereof.NoNo
Peanuts and products thereof.NoNo
Soybeans and products thereof.NoNo
Milk and products thereof (including lactose).YesNo
Nut sand products thereof.NoNo
Celery and products thereof.NoNo
Mustard and products thereof.NoNo
Sesame seeds and products thereof.NoNo
Sulphur dioxide and sulphites.NoNo
Lupin and products thereof.NoNo
Molluscs and products thereof.NoNo
Aspartame and aspartame-acesulfame salt.NoNo

All raw materials are publicly available.

List of raw

Dry milk cheese whey the weight ratio of fat 2% included in recipes:

No. 201 "Oatmeal with jam" cookiesNo. 201

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