confectionery glaze Classic 647 [selected thermal drops Green lines, Soyuzsnab]
Recommendation: можно использовать
Manufacturer website: ssnab.ru
Composition: Sugar, non-tempered non-lauric type cocoa butter substitute (hydrogenated palm fraction, antioxidant (E306)), cocoa powder, emulsifiers (soy lecithin, E476), vanillin flavor.
Characteristics/description of raw materials: Fat mass containing cocoa products, in the form of a drop.
Application area: Gingerbread.
Cookies.
Cupcakes.
Cakes, pastries, rolls.
Gingerbread, gingerbread.
Functional properties/benefits: - Pronounced chocolate taste and aroma (content of cocoa products 15%).
- The droplet size is 5-7 mm, which is technologically advanced when used on mechanized production lines.
- They are thermostable for use in a wide range of flour confectionery products (sugar, butter biscuits, muffins, etc.).
Technological recommendations: 1. Storage and transportation temperature is not more than 21° C to prevent the droplets from sticking together.
2. Add at the last stage of kneading the dough. The dough temperature is not higher than 24° С.