Confectionery production
Recipe 178
Lauric fat based confectionery coating. Used for glazing cakes, pastries, eclairs. After cooling, it creates a plastic coating on the surface of the product; it does not cleave while cutting.
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 | 5000 – 5300 |
| Mass fat percentage, % | 31,06 ± 3 |
| Mass sugar percentage, % | 55,84 ± 3 |
| Mass moisture percentage, % | 0,62 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg
Recipe 170
White confectionery coating based on lauric fat. Used for glazing cakes, pastries, eclairs. After cooling it creates a plastic coating on the surface of the product; it does not cleave while cutting.
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 | 5000-5300 |
| Mass fat percentage, % | 31,21 ± 3 |
| Mass sugar percentage, % | 59,11 ± 3 |
| Mass moisture percentage, % | 0,6 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg
Recipe 212-3
Lauric fat based confectionery coating. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin, sunflower oil), cocoa powder 15.02%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3100-3300 |
| Mass fat percentage, % | 33,21 ± 3 |
| Mass sugar percentage, % | 55,96 ± 3 |
| Mass moisture percentage, % | 0,85 |
Type of packaging:
paper bag 10 kg
Recipe 202
White confectionery coating based on lauric fat. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3000-3200 |
| Mass fat percentage, % | 30,08 ± 3 |
| Mass sugar percentage, % | 63,17 ± 3 |
| Mass moisture percentage, % | 0,35 |
Type of packaging:
paper bag 10 kg
Recipe 178
Lauric fat based confectionery coating. Used for glazing cakes, pastries, eclairs. After cooling, it creates a plastic coating on the surface of the product; it does not cleave while cutting.
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 | 5000 – 5300 |
| Mass fat percentage, % | 31,06 ± 3 |
| Mass sugar percentage, % | 55,84 ± 3 |
| Mass moisture percentage, % | 0,62 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg
Recipe 170
White confectionery coating based on lauric fat. Used for glazing cakes, pastries, eclairs. After cooling it creates a plastic coating on the surface of the product; it does not cleave while cutting.
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 | 5000-5300 |
| Mass fat percentage, % | 31,21 ± 3 |
| Mass sugar percentage, % | 59,11 ± 3 |
| Mass moisture percentage, % | 0,6 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg
Recipe 212-1
Lauric fat based confectionery coating. Used for glazing candies, cookies, confectionery products of the pastila-marmalade group. Good for working on the glazing line. After hardening the glaze is fragile.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder (15.02%), emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3200-3500 |
| Mass fat percentage, % | 31,54 ± 3 |
| Mass sugar percentage, % | 61,14 ± 3 |
| Mass moisture percentage, % | 0,78 |
Type of packaging:
paper bag 10 kg
Recipe 212-3
Lauric fat based confectionery coating. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin, sunflower oil), cocoa powder 15.02%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3100-3300 |
| Mass fat percentage, % | 33,21 ± 3 |
| Mass sugar percentage, % | 55,96 ± 3 |
| Mass moisture percentage, % | 0,85 |
Type of packaging:
paper bag 10 kg
Recipe 218
Lauric fat based confectionery coating. Used for glazing candies, cookies, confectionery products of the pastila-marmalade group. Good for working on the glazing line. After hardening, the coating is fragile.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder 23%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3200-3500 |
| Mass fat percentage, % | 32,34 ± 3 |
| Mass sugar percentage, % | 45,05 ± 3 |
| Mass moisture percentage, % | 0,8 |
Type of packaging:
paper bag 10 kg
Recipe 201
White confectionery coating based on lauric fat. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin, sunflower oil), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3000-3200 |
| Mass fat percentage, % | 31,72 ± 3 |
| Mass sugar percentage, % | 61,31 ± 3 |
| Mass moisture percentage, % | 0,35 |
Type of packaging:
paper bag 10 kg
Recipe 202
White confectionery coating based on lauric fat. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3000-3200 |
| Mass fat percentage, % | 30,08 ± 3 |
| Mass sugar percentage, % | 63,17 ± 3 |
| Mass moisture percentage, % | 0,35 |
Type of packaging:
paper bag 10 kg
Recipe 178
Lauric fat based confectionery coating. Used for glazing cakes, pastries, eclairs. After cooling, it creates a plastic coating on the surface of the product; it does not cleave while cutting.
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 | 5000 – 5300 |
| Mass fat percentage, % | 31,06 ± 3 |
| Mass sugar percentage, % | 55,84 ± 3 |
| Mass moisture percentage, % | 0,62 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg
Recipe 170
White confectionery coating based on lauric fat. Used for glazing cakes, pastries, eclairs. After cooling it creates a plastic coating on the surface of the product; it does not cleave while cutting.
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 | 5000-5300 |
| Mass fat percentage, % | 31,21 ± 3 |
| Mass sugar percentage, % | 59,11 ± 3 |
| Mass moisture percentage, % | 0,6 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg
Recipe 231
Lauric fat based confectionery coating. Used for glazing dried fruit, making decor for flour confectionery. Glaze creates a thick coating on the products.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder 14%, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 4400-4600 |
| Mass fat percentage, % | 28,2 ± 3 |
| Mass sugar percentage, % | 60,01 ± 3 |
| Mass moisture percentage, % | 0,85 |
Type of packaging:
paper bag 10 kg
Recipe 30
White chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, cocoa butter, whole milk powder, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 31,21 ± 3 |
| Mass sugar percentage, % | 59,11 ± 3 |
| Mass moisture percentage, % | 0,6 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
Recipe 31
Extra-milk chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, whole milk powder (26%), cocoa butter, crude cocoa, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 40,58 ± 3 |
| Mass sugar percentage, % | 33,05 ± 3 |
| Mass moisture percentage, % | 1,38 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg, chocolate bars 0,08 kg.
Recipe 34
Chocolate mass with a cocoa content of 76%. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
cocoa powder, cocoa butter, cocoa mass, sugar, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 39,76 ± 3 |
| Mass sugar percentage, % | 21,93 ± 3 |
| Mass moisture percentage, % | 1,19 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
Recipe 212-1
Lauric fat based confectionery coating. Used for glazing candies, cookies, confectionery products of the pastila-marmalade group. Good for working on the glazing line. After hardening the glaze is fragile.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder (15.02%), emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3200-3500 |
| Mass fat percentage, % | 31,54 ± 3 |
| Mass sugar percentage, % | 61,14 ± 3 |
| Mass moisture percentage, % | 0,78 |
Type of packaging:
paper bag 10 kg
Recipe 218
Lauric fat based confectionery coating. Used for glazing candies, cookies, confectionery products of the pastila-marmalade group. Good for working on the glazing line. After hardening, the coating is fragile.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder 23%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3200-3500 |
| Mass fat percentage, % | 32,34 ± 3 |
| Mass sugar percentage, % | 45,05 ± 3 |
| Mass moisture percentage, % | 0,8 |
Type of packaging:
paper bag 10 kg
Recipe 201
White confectionery coating based on lauric fat. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin, sunflower oil), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3000-3200 |
| Mass fat percentage, % | 31,72 ± 3 |
| Mass sugar percentage, % | 61,31 ± 3 |
| Mass moisture percentage, % | 0,35 |
Type of packaging:
paper bag 10 kg
Recipe 30
White chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, cocoa butter, whole milk powder, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 31,21 ± 3 |
| Mass sugar percentage, % | 59,11 ± 3 |
| Mass moisture percentage, % | 0,6 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
Recipe 31
Extra-milk chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, whole milk powder (26%), cocoa butter, crude cocoa, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 40,58 ± 3 |
| Mass sugar percentage, % | 33,05 ± 3 |
| Mass moisture percentage, % | 1,38 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg, chocolate bars 0,08 kg.
Recipe 34
Chocolate mass with a cocoa content of 76%. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
cocoa powder, cocoa butter, cocoa mass, sugar, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 39,76 ± 3 |
| Mass sugar percentage, % | 21,93 ± 3 |
| Mass moisture percentage, % | 1,19 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
Recipe 212-1
Lauric fat based confectionery coating. Used for glazing candies, cookies, confectionery products of the pastila-marmalade group. Good for working on the glazing line. After hardening the glaze is fragile.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder (15.02%), emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3200-3500 |
| Mass fat percentage, % | 31,54 ± 3 |
| Mass sugar percentage, % | 61,14 ± 3 |
| Mass moisture percentage, % | 0,78 |
Type of packaging:
paper bag 10 kg
Recipe 218
Lauric fat based confectionery coating. Used for glazing candies, cookies, confectionery products of the pastila-marmalade group. Good for working on the glazing line. After hardening, the coating is fragile.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder 23%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3200-3500 |
| Mass fat percentage, % | 32,34 ± 3 |
| Mass sugar percentage, % | 45,05 ± 3 |
| Mass moisture percentage, % | 0,8 |
Type of packaging:
paper bag 10 kg
Recipe 201
White confectionery coating based on lauric fat. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin, sunflower oil), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3000-3200 |
| Mass fat percentage, % | 31,72 ± 3 |
| Mass sugar percentage, % | 61,31 ± 3 |
| Mass moisture percentage, % | 0,35 |
Type of packaging:
paper bag 10 kg
Recipe 30
White chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, cocoa butter, whole milk powder, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 31,21 ± 3 |
| Mass sugar percentage, % | 59,11 ± 3 |
| Mass moisture percentage, % | 0,6 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
Recipe 31
Extra-milk chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, whole milk powder (26%), cocoa butter, crude cocoa, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 40,58 ± 3 |
| Mass sugar percentage, % | 33,05 ± 3 |
| Mass moisture percentage, % | 1,38 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg, chocolate bars 0,08 kg.
Recipe 34
Chocolate mass with a cocoa content of 76%. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
cocoa powder, cocoa butter, cocoa mass, sugar, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 39,76 ± 3 |
| Mass sugar percentage, % | 21,93 ± 3 |
| Mass moisture percentage, % | 1,19 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
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
Recipe 212-3
Lauric fat based confectionery coating. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin, sunflower oil), cocoa powder 15.02%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3100-3300 |
| Mass fat percentage, % | 33,21 ± 3 |
| Mass sugar percentage, % | 55,96 ± 3 |
| Mass moisture percentage, % | 0,85 |
Type of packaging:
paper bag 10 kg
Recipe 202
White confectionery coating based on lauric fat. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3000-3200 |
| Mass fat percentage, % | 30,08 ± 3 |
| Mass sugar percentage, % | 63,17 ± 3 |
| Mass moisture percentage, % | 0,35 |
Type of packaging:
paper bag 10 kg
Recipe 212-3
Lauric fat based confectionery coating. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin, sunflower oil), cocoa powder 15.02%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3100-3300 |
| Mass fat percentage, % | 33,21 ± 3 |
| Mass sugar percentage, % | 55,96 ± 3 |
| Mass moisture percentage, % | 0,85 |
Type of packaging:
paper bag 10 kg
Recipe 231
Lauric fat based confectionery coating. Used for glazing dried fruit, making decor for flour confectionery. Glaze creates a thick coating on the products.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder 14%, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 4400-4600 |
| Mass fat percentage, % | 28,2 ± 3 |
| Mass sugar percentage, % | 60,01 ± 3 |
| Mass moisture percentage, % | 0,85 |
Type of packaging:
paper bag 10 kg
Recipe 202
White confectionery coating based on lauric fat. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3000-3200 |
| Mass fat percentage, % | 30,08 ± 3 |
| Mass sugar percentage, % | 63,17 ± 3 |
| Mass moisture percentage, % | 0,35 |
Type of packaging:
paper bag 10 kg
Recipe 30
White chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, cocoa butter, whole milk powder, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 31,21 ± 3 |
| Mass sugar percentage, % | 59,11 ± 3 |
| Mass moisture percentage, % | 0,6 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
Recipe 31
Extra-milk chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, whole milk powder (26%), cocoa butter, crude cocoa, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 40,58 ± 3 |
| Mass sugar percentage, % | 33,05 ± 3 |
| Mass moisture percentage, % | 1,38 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg, chocolate bars 0,08 kg.
Recipe 34
Chocolate mass with a cocoa content of 76%. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
cocoa powder, cocoa butter, cocoa mass, sugar, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 39,76 ± 3 |
| Mass sugar percentage, % | 21,93 ± 3 |
| Mass moisture percentage, % | 1,19 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
Recipe 212-1
Lauric fat based confectionery coating. Used for glazing candies, cookies, confectionery products of the pastila-marmalade group. Good for working on the glazing line. After hardening the glaze is fragile.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder (15.02%), emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3200-3500 |
| Mass fat percentage, % | 31,54 ± 3 |
| Mass sugar percentage, % | 61,14 ± 3 |
| Mass moisture percentage, % | 0,78 |
Type of packaging:
paper bag 10 kg
Recipe 218
Lauric fat based confectionery coating. Used for glazing candies, cookies, confectionery products of the pastila-marmalade group. Good for working on the glazing line. After hardening, the coating is fragile.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin), cocoa powder 23%, emulsifiers (lecithin, polyglycerol polyricinoleate), chocolate, vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3200-3500 |
| Mass fat percentage, % | 32,34 ± 3 |
| Mass sugar percentage, % | 45,05 ± 3 |
| Mass moisture percentage, % | 0,8 |
Type of packaging:
paper bag 10 kg
Recipe 201
White confectionery coating based on lauric fat. Used for glazing cookies, cakes, waffles, making decor for flour confectionery. Good for working on the glazing line.
Formulation:
sugar, vegetable fat (hydrogenated palm kernel stearin, sunflower oil), milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | 32-34 |
| Viscosity, сP | 3000-3200 |
| Mass fat percentage, % | 31,72 ± 3 |
| Mass sugar percentage, % | 61,31 ± 3 |
| Mass moisture percentage, % | 0,35 |
Type of packaging:
paper bag 10 kg
Recipe 30
White chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, cocoa butter, whole milk powder, milk dry whey, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 31,21 ± 3 |
| Mass sugar percentage, % | 59,11 ± 3 |
| Mass moisture percentage, % | 0,6 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
Recipe 31
Extra-milk chocolate mass. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
sugar, whole milk powder (26%), cocoa butter, crude cocoa, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 40,58 ± 3 |
| Mass sugar percentage, % | 33,05 ± 3 |
| Mass moisture percentage, % | 1,38 |
Type of packaging:
Corrugated box with polyethylene liner 25 kg, polypropylene bucket 10/20 kg, chocolate bars 0,08 kg.
Recipe 34
Chocolate mass with a cocoa content of 76%. Requires tempering. Used for the manufacture of decor, shapes, confectionery glazing, making chocolate bars.
Formulation:
cocoa powder, cocoa butter, cocoa mass, sugar, emulsifiers (lecithin, polyglycerol polyricinoleate), vanilla flavoring, salt.
Physical and chemical indicators:
| Melting point, °С | – |
| Viscosity, сP | 32 – 34 |
| Mass fat percentage, % | 39,76 ± 3 |
| Mass sugar percentage, % | 21,93 ± 3 |
| Mass moisture percentage, % | 1,19 |
Type of packaging:
Corrugated box with a polyethylene liner 25 kg, polypropylene bucket 10/20 kg, tile 0.08 kg
