LIQUID AROMATIC COMPOSITIONS FOR CONFECTIONERY PRODUCTS
Code | Product | Dosage creams and ice creams | Dosage baking kg/100 kg |
0202812 | Butter-SP, Em | 0,080-0,200 | 0,100-0,500 |
0202813 | Caramel-SP, Em | 0,080-0,200 | 0,100-0,500 |
0202818 | Chocolate-SP, Em | 0,080-0,200 | 0,100-0,500 |
0202811 | Cream-SP, Em | 0,080-0,200 | 0,100-0,500 |
0202814 | Lemon-SP, Em | 0,080-0,200 | 0,100-0,500 |
0202819 | Orange oil-SP, OS | 0,050-0,100 | 0,100-0,200 |
0202821 | Orange-SP, Em | 0,080-0,200 | 0,100-0,500 |
0202817 | Raspberry-SP, Em | 0,080-0,200 | 0,100-0,500 |
0202815 | Rum-SP, Em | 0,080-0,200 | 0,100-0,500 |
0271542 | Strawberry-SP, Em | 0,080-0,200 | 0,100-0,500 |
0202810 | Vanilla-Cream-SP, Em | 0,080-0,200 | 0,100-0,500 |
0202820 | Vanilla-SP, Em | 0,080-0,200 | 0,100-0,500 |
… and many others according to your order.
Notes:
Production time – up to 8 working days after a written order (if raw materials are available).
Package:
– PE butyl, 1 kg;
– cardboard box, 12 PE bottles of 1 kg.
Key:
М — oil solvent;
Ем — emulsion.
GELS
Code | Product | Description | Packing |
3404517 | Black currants | Cold confectionery jelly. It is used as a gel, for decoration and preparation of creams. It is applied cold without dilution. | 5 |
3404513 | Brown Chokolate | 5 | |
3404504 | Raspberry | 5 | |
3404518 | Sour cherry | 5 | |
3404503 | Strawberry | 5 |
… and many others according to your order.
Notes:
Production time – up to 8 working days after a written order (if raw materials are available).
JELLY
Code | Product |
% |
3402008 | Apricot | 6 |
3402204 | Chocolate | 6 |
3402005 | Raspberry | 6 |
3402018 | Sour cherry | 6 |
3504540 | Fast Ready | Quickly prepared powdered jelly for gelling fruits and cakes. |
3504541 | Heat-reversible | 300 – 600 ml is added to 1 kg of jelly. water. Heated until complete homogenization. Can be reheated multiple times. |
… and many others according to your order.
Notes:
Production time – up to 8 working days after a written order (if raw materials are available).
CREAMS, FOUNDATIONS, ETC.
Code | Product | Description | Packing |
3404531 | Fondant Caramel | Foundation mixture for pouring. Heated up to 50o C. If necessary, diluted with hydrated oil in a ratio of 1 kg. fund for 0.060 kg. butter. | 10 |
3404532 | Fondant Lemon | 10 | |
3404530 | FondantWhite | 10 | |
2204523 | Filling cream Brulee | Method of application: 1 kg. creams are mixed with 3 kg. Stir with cold water until complete dissolution. Heated directly with continuous stirring. The cream is ready as it acquires the required density. Thickness depends on the duration of cooking. | 3 |
… and many others according to your order.
Notes:
Production time – up to 8 working days after a written order (if raw materials are available).
COLD CREAMS FOR QUICK COOKING
Code | Product | Description
| Packing kg |
2204526 | Chocolate | Cooking method: 0.350 kg. added to 1 liter of cold water. Mix with a mixer for 3 minutes at high speed. | 5 |
2204527 | Cream Brulee | Cooking method: 0.350 kg. added to 1 liter of cold water. Mix with a mixer for 3 minutes at high speed. | 5 |
2204524 | Neutral | Cooking method: 0.350 kg. added to 1 liter of cold water. Mix with a mixer for 3 minutes at high speed. Flavor and color are added. | 5 |
2204525 | Vanilla | Cooking method: 0.350 kg. added to 1 liter of cold water. Mix with a mixer for 3 minutes at high speed. | 5 |
… and many others according to your order.
Notes:
Production time – up to 8 working days after a written order (if raw materials are available).