Filling
Chocolate paste is a product made from chocolate and butter, having a thick, uniform texture.
The color of the paste is rich brown, the smell is sweet, the texture is viscous. In this product, the mass fraction of cocoa products is not lower than 12%.
Chocolate paste is intended for:
- filling croissants and other pastries using a pastry bag or injecting through fruit fillers;
- putting relief pattern on cakes and confectionery;
- curd desserts coatings and as a filler in the production of ice cream;
- may be used in the form of pasta for retail.
Recipe 11-1
Confectionery coating in the form of a filling like the “Nutella”. Used as a filling for croissants, can be added to the cream. As the filling it injects after baking products.
Formulation:
sugar, vegetable fat (partially hydrogenated sunflower and / or soybean, palm oil; palm olein; palm oil, sunflower oil), cocoa powder, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring , salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 6200 – 6500 |
| Mass fat percentage, % | 31,00 ± 3 |
| Mass sugar percentage, % | 55,58 ± 3 |
| Mass moisture percentage, % | 0,62 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg
Recipe 12-1
Confectionery coating with peanut flavor in the form of a filling like the “Nutella”. Used as a filling for croissants, can be added to the cream. As the filling is made after baking products.
Formulation:
sugar, vegetable fat (partially hydrogenated sunflower and / or soybean, palm oil; palm olein; palm oil, sunflower oil), peanut paste, cocoa powder, dry milk whey, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 5000 – 5300 |
| Mass fat percentage, % | 31,51 ± 3 |
| Mass sugar percentage, % | 55,94 ± 3 |
| Mass moisture percentage, % | 0,77 |
Type of packaging:
polypropylene bucket 10/20 kg
Recipe 13
Confectionery coating with hazelnut flavor in the form of a filling like the “Nutella”. Used as a filling for croissants, can be added to the cream. As the filling is made after baking products.
Formulation:
sugar, vegetable fat (partially hydrogenated sunflower and / or soybean, palm oil; palm olein; palm oil, sunflower oil), cocoa powder, milk dry whey, hazelnut paste, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla, hazelnut flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 5700 – 6000 |
| Mass fat percentage, % | 31,37 ± 3 |
| Mass sugar percentage, % | 54,05 ± 3 |
| Mass moisture percentage, % | 0,78 |
Type of packaging:
polypropylene bucket 10/20 kg
Recipe 10
White confectionery coating in the form of a filling like the “Nutella”. Used as a filling for croissants, can be added to the cream. As the filling is made after baking products.
Formulation:
sugar, vegetable fat (partially hydrogenated sunflower and / or soybean, palm oil; palm olein; palm oil, sunflower oil), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 5700 – 6000 |
| Mass fat percentage, % | 29,3 ± 3 |
| Mass sugar percentage, % | 56,17 ± 3 |
| Mass moisture percentage, % | 0,51 |
Type of packaging:
polypropylene bucket 10/20 kg
Recipe 11Т
Thermostable confectionery coating in the form of a filling like the “Nutella”. Used as a filling for croissants, can be added to the cream. As the filling is made before baking products.
Formulation:
sugar, vegetable fat (partially hydrogenated sunflower and / or soybean, palm oil; palm olein; palm oil, sunflower oil), cocoa powder, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 6300 – 6500 |
| Mass fat percentage, % | 31,30 ± 3 |
| Mass sugar percentage, % | 54,83 ± 3 |
| Mass moisture percentage, % | 0,62 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg
Recipe 13Т
Thermostable confectionery coating with hazelnut flavor iin the form of a filling like the “Nutella”. Used as a filling for croissants, can be added to the cream. As the filling is made before baking products.
Formulation:
sugar, vegetable fat (partially hydrogenated sunflower and / or soybean, palm oil; palm olein; palm oil, sunflower oil), cocoa powder, hazelnut paste, emulsifiers (lecithin, polyglycerol polyricinoleate), hazelnut, chocolate, vanilla flavoring , salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 6300 – 6500 |
| Mass fat percentage, % | 31,37 ± 3 |
| Mass sugar percentage, % | 54,05 ± 3 |
| Mass moisture percentage, % | 0,78 |
Type of packaging:
polypropylene bucket 10/20 kg
