Thickeners for creams and stuffings "Kompleden

The stabilizer thickener is a powdery mix for binding of moisture in any stuffings (fruit, poppy, cottage cheese, meat, etc.). It is used at production of fruit fillers, stuffings for cakes, desserts, rolls. Keeps the properties during pastries or freezing.

Quickly bulks up in cold water, it is steady against heating and acidic environments.

          Main properties and advantages of use:

      - improves a consistence and texture of a stuffing;

      - prevents sinerezis and increases firmness of a product at storage;

      - it is easily distributed in the mass of a product, perfectly zagushchy it;

      - cold way and speed of preparation;

      - products are steady against heat treatment and a freezing.

           The recommended dosages and scope:

          The dosage of the stabilizer depends on a type of a product, amount of the contained moisture and the desirable end result:

       "KOMPLEDEN-TT1":---52,00grn/kg

      - termizirovanny curd cakes, curds, desserts;          2,5-4,0%

      - termizirovanny cottage cheese creams;                                     1,5-3,5%

      - stuffings for semi-finished products.                                                 2,5-5,0%

      "KOMPLEDEN-TT2":---55,00grn/kg

      - termizirovanny fruit stuffings;                                  2,5-4,5%

      - stuffings for cakes, desserts and rolls.                               2,5-4,5%

      "KOMPLEDEN-TT3":---65,00grn/kg

      - for preparation of a wide range of stuffings and                      

 creams of the confectionery industry;                                      2,0-4,0%                                                                         

           Recommendations about application:

         By production of products usually use the following scheme of mixing of components:

      - the stabilizer in a dry form mixes up with sugar;

      - sugar mix with the stabilizer is added to the mass of a stuffing and carefully mixes up;

      - the received weight is left for swelling within 10-15 minutes then use in production.

      The stabilizer works in the cold environment, i.e. develops viscosity and forms texture right after contact with water or a product. It provides stability of products during the baking and a termization, and also to freezing.

 Packing: multilayered bags.
Period of storage: 6 months from the moment of production.
 Production: LLC VNPP Planeta Kharkiv

EXAMPLES OF COMPOUNDINGS 

1. The stuffing is fruit heat-resistant

2. Smetanny cream

3. The stuffing is cottage cheese heat-resistant

4. Stuffing meat on the stabilizer