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2) having received a registration letter confirm your E-mail and phone number;
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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Consolidated recipe: Praline filling (in # 248, 249, 351, 452)
| Allergens | used as an ingredient | unintentional presence (cross-contact) |
|---|---|---|
| Cereals containing gluten. | no data | no data |
| Crustaceans and products thereof. | no data | no data |
| Eggs and products thereof. | no data | no data |
| Fish and products thereof. | no data | no data |
| Peanuts and products thereof. | no data | no data |
| Soybeans and products thereof. | no data | no data |
| Milk and products thereof (including lactose). | no data | no data |
| Nut sand products thereof. | no data | no data |
| Celery and products thereof. | no data | no data |
| Mustard and products thereof. | no data | no data |
| Sesame seeds and products thereof. | no data | no data |
| Sulphur dioxide and sulphites. | no data | no data |
| Lupin and products thereof. | no data | no data |
| Molluscs and products thereof. | no data | no data |
| Aspartame and aspartame-acesulfame salt. | no data | no data |
| №248 Cake "Chocolate-waffle" | No. 248 | |
| №249 Cake "Peanuts" | No. 249 | |
| №351 Pastry "Choux ring" with praline | recipe number 1 | |
| №452 Cupcake "Almond" | recipe number 1 |
Recipe on Praline filling (in # 248, 249, 351, 452) contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Praline filling (in # 248, 249, 351, 452)
- Technological map Praline filling (in # 248, 249, 351, 452)
- Energy value Praline filling (in # 248, 249, 351, 452)
- Mass fraction of sugar and fat Praline filling (in # 248, 249, 351, 452)
- Nutritional value Praline filling (in # 248, 249, 351, 452)
- Constructor ganache Praline filling (in # 248, 249, 351, 452)
- The cost of raw materials for Praline filling (in # 248, 249, 351, 452)
- Homemade recipe Praline filling (in # 248, 249, 351, 452)
- Technology instruction Praline filling (in # 248, 249, 351, 452)
- Recipe Praline filling (in # 248, 249, 351, 452)
- Technical and technological map Praline filling (in # 248, 249, 351, 452)