KondiDoc: технологические расчеты в кондитерском производстве

alkalized cocoa powder 12%

Recommendation: можно использовать

Characteristics/description of raw materials: Bari Callebaut

Basic indicators
 fats (Total lipid (fat))98.5 gSupplier data
  Including, vegetable fats98.5 g
 cacao butter98.5 %Supplier data
Other nutrients
 dry residue of cocoa products98.5 %Supplier data
physical and chemical indicators
 fat98.5 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.

Alkalized cocoa powder 12% included in recipes:

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