"FOR CHOCOLATE PRODUCTS, CANDIES"

   GENERAL PURPOSE

Confectionery fat “For chocolate products, candies” is used in the manufacture of chocolate products, candy shells, praline fillings for chocolates and chocolate bars. Fat has excellent organoleptic properties, high hardness, friability and clean flavor. It allows you to increase the shelf life of semi-finished and finished products.

   ORGANOLEPTIC PARAMETERS

Taste and smell

 

Consistency at 18±1 °C

 

Colour

Clean, without foreign tastes and odors.

 

Plastic, homogeneous.

 

From white to pale yellow. Uniform through out the mass.

   PHYSICAL AND CHEMICAL PARAMETERS

Fat content, %, not less

Moisture and volatile substances, %, not more Acid number, mgKOH /g, not more

Peroxide valuem ol /kg 1/2O,no more than

The melting temperature , °C

The  solidification temperature, °C

The contentof solid triglycerides, %

at 10 °C  at 20 °C  at 30 °C at 35 °C

Energy content of 100 g of the product, kcal

99,7

0,3

0,2

5,0

35-37

30-32

75-81

57-67

18-22

5-7

897

   SHELF LIFE AND STORAGE CONDITIONS

   PACKING

Fat is to be stored in warehouses or refrigerator at a constant air circulation. Shelf life from date of manufacture is at:

 

From -15 °C to -1 °C incl. - 18 months

Over -1 °C to +10 °C incl. - 14 months

Over +10 °C to +20 °C incl. - 12 months

Confectionery fat “For chocolate products, candies” is packaged inboxes made of corrugated cardboard, which have liners of polymer films.

 

Net weight - 20 kg.

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