Easy-to-use coating for confectionery products, with a wide range of applications, does not require tempering, retains shine and gloss.
Field of use:
• for glazing sweets,
• baked confectionery,
• pastilo-marmalade products,
• curd cheeses.
Ingredients: sugar, cocoa butter substitute of the lauric type (hydrogenated palm kernel oil, emulsifiers: E322, E492), cocoa powder, maltodextrin, emulsifiers (soy lecithin, sorbitan tristearate, polyglycerin esters and mutually esterified ricinolic acids), salt, Vanilla flavor.
Product properties advantages:
• Does not require tempering;
• Excellent gloss ;
• Resistance to graying;
Organoleptic parameters:
Parameter name |
Characteristics |
Appearance
|
Coating in the form of: drops (hemisphere)
|
Taste and odor
|
Corresponds to the recipe, clean, clearly expressed. The products should not have salty, rancid, foreign odors and tastes. |
Colour
|
From brown to dark brown, a slight graying of the glaze is allowed in the frozen state outside and inside. |
Consistency:
at 16-18°C
at 40°C
|
Solid, homogeneous, without noticeable particles of sugar, cocoa products.
Fluid |
Physical and chemical parameters:
Indicator name |
Indicator value |
Melting point, °C |
33,5-35,5 |
Mass fraction of moisture, % max |
1,1±0,5
|
Mass fraction of fat, % |
32,2±3,0 |
Mass fraction of total sugar (by sucrose), % |
54,5±3,0
|
Mass fraction of cocoa products, % |
12,0±1,0
|
Degree of grinding, in %, not less |
92
|
Microbiological safety parameters:
KMAFAnM, CFU/g, no more5x104
Weight of the product in g, which is not allowed
BGCP (coliforms)0.1
Pathogenic, including Salmonella25.0
Yeast, CFU/g, not more than50
Mold, CFU/g, not more than 50
Nutritional value per 100g of product: protein-3.0 g; fat-35.0 g; carbohydrates-58.0 g;
Energy value (calories): 2320KJ/ 560kcal
Packaging: cardboard box with plastic liner, net weight 20kg;
Shelf life and storage conditions: no more than 12 months, at a temperature of +5 to +22°C and a relative humidity of no more than 75%.
Technological recommendations: Before using, melt the glaze in a container with a water jacket, the water temperature in the jacket should not exceed 55-65°C. The glaze is ready for use when the temperature of the entire mass of the glaze reaches 40 ± 2.0°C.
|
Our company is one of the largest manufacturers of food ingredients in Russia and has been successfully operating on the market for 20 years.
2 factories, 20 production sites, 12 branches in Russia, own laboratory center, new product development department, own logistic company, more than 2500 customers, 270 items, 70.000 tons of raw materials per year.
We are responsible for the stability of the quality and safety of our products.