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Apple thick spreads 69% «SLADICH» GOST 32741-2014

Apple THICK SPREADS GOST 32741-2014 UNSTERILIZED, NON-THERMOSTABLE – a natural product without the addition of dyes and flavors, made from fresh apples or apple puree by boiling it with sugar and caramel molasses.

Apple thick spreads 69% «SLADICH» GOST 32741-2014 - фото - 2

Apple THICK SPREADS GOST 32741-2014 UNSTERILIZED, NON-THERMOSTABLE – a natural product without the addition of dyes and flavors, made from fresh apples or apple puree by boiling it with sugar and caramel molasses.

On request

SCOPE OF APPLICATION
It is recommended for use as a filling for bakery and confectionery products both before and after heat treatment (baking): from pastry dough (in pies, open and closed pies, muffins), from puff pastry (in puffs, strudels, croissants), from shortbread dough (in open and closed cookies, gingerbread with filling, etc.).

PRODUCT PROPERTIES 
In the process of heat treatment, it does not melt, does not boil, does not spread, does not dry, retains its original shape, color, aroma.

STRUCTURE
Apple puree, sugar, caramel molasses, acidity regulator E-330, preservative E-202, E-211

Nutritional value per 100 g of product: carbohydrates-59 g.
Energy value-1000 kJ / 240 kcal.

PACKAGING
Cardboard-wound drum with a polyethylene liner – 30 kg.

APPEARANCE
Homogeneous boiled fruit mass without seeds, seed nests, seed pips, pedicels, unpeeled pieces of skin, fiber particles and other coarse particles.

CONSISTENCY
A thick mass with a smearing consistency.

TASTE AND SMELL 
The taste and smell are well-defined.

TASTE
Sour-sweet, the smell is characteristic of applesauce.

COLOUR
Characteristic of the color of applesauce.

 

PHYSICAL AND CHEMICAL PARAMETERS
The mass fraction of soluble solids, brics – 61%.
The mass fraction of titrated acids is 0.5-2.5%.
Mass fraction of mineral impurities, not more than-0.03%.
Mass fraction of sorbic acid,%, not more than 0.1%.
Mass fraction of benzoic acid,%, not more than-0.05%.
Admixtures of plant origin are not allowed.
Foreign impurities are not allowed.

MICROBIOLOGICAL INDICATORS
Meets the requirements of TR CU 021/2011 " On food safety”

Store the welding compound in dry, clean, well-ventilated rooms with a relative humidity of no more than 75% at a temperature of 0 to +25°C.

Shelf life – 6 months.

Specification Apple Welding 69% S. V. GOST 32741-2014 Download

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