Fruit fillings «SLADICH» series PP 63, PP 69

SCOPE OF APPLICATION
Recommended for use as a filling for bakery and confectionery products before heat treatment (baking): from butter dough (in pies, open and closed pies, buns), from puff pastry (in puffs, strudel, croissants), from shortcrust pastry (in open and closed cookies, gingerbread with a filling, etc.).

PRODUCT PROPERTIES
In the process of heat treatment, it does not melt, does not boil, does not spread, does not dry out, retains its original shape, color, aroma, glossy surface. Has a rich natural fruit and berry flavor and color.

PACKAGING
- cardboard wound drum with a polyethylene liner - 30 kg, 35 kg;
- a bucket made of polymer material - 14 kg.

APPEARANCE
Homogeneous boiled fruit mass without seeds, seed nests, seed particles, stalks, unpolished pieces of skin, fiber particles and other coarse particles.

CONSISTENCY
Dense, dense, smearing mass that does not spread over a horizontal surface.

TASTE AND SMELL
Characteristic of the used puree with a flavor corresponding to the name of the filling, without foreign taste and smell.

COLOR
Typical for a specific name of the filling.

PHYSICAL AND CHEMICAL INDICATORS
Mass fraction of titratable acids - 0.5 - 1.5%.
Mass fraction of mineral impurities, no more - 0.05%.
Mass fraction of sorbic acid - 0.05%.

Thermal stability - preservation of a certain shape at a temperature of 170 - 220 С
PP 63 and PP 69:
Baking temperature, С - 240
Baking time, minutes - 20
Thermal stability index,% - 100

Vegetable impurities - not allowed
Impurities - not allowed

Fruit fillings series PP63, PP69 Look