Pochemu konditery vybirayut sublimirovannye frukty
Ne vliyayet na temperirovaniye shokolada
Menee 3% vlagi oznachayet, chto sublimirovannye frukty ne vnosyat vodu v shokolad, predotvrashtshaya sedeniye.
Yarkiy naturalnyy tsvet
Sublimirovannye frukty sokhranayut svoi naturalnyye pigmenty, obespechivaya intensivnyy tsvet bez iskusstvennykh krasiteley.
Priyatno khrustyadstshaya tekstura
Khrustyashchaya, vozdushnaya tekstura sozdayot privlekatelnyy kontrast v shokoladnykh plitkakh i bonbonakh.
Rekomenduyemyye frukty dlya konditerskikh izdeliy
Frukty, otobrannyye po intensivnosti vkusa, yarkosti tsvetov i sovmestimosti s shokoladom i konditerskimi izdeliyami.
Luchshiye formy dlya konditerskikh primeneniy
Poroshok dlya aromatizatsii ganasha, kroshka dlya vklyucheniy i tselyye kusochki dlya premium shokoladnoy kory.
Powder
Ultramekiy poroshok dlya smeshivaniya, pokrytiya i formulirovaniya
Crumble
Neravnomernyye fragmenty dlya naturalnoy tekstury i vizualnoy privlekatelnosti
Diced
Odnorodnyye kusochki dlya ravnomernogo raspredeleniya v retseptakh
Whole
Tselyye kusochki fruktov dlya premium-prezentatsii
Spetsifikatsii, vazhnyye dlya konditerskikh izdeliy
Soderzhaniye vlagi i aktivnost vody kriticheski vazhny pri rabote s shokoladom.
Soderzhaniye vlagi
<3%
Aktivnost vody
0.15-0.25 aw
Nasypnaya plotnost
55-75 g/L
Sertifikaty dlya konditerskikh postavshchikov
ISO 22000
Sertifikatsiya sistemy menedzhmenta bezopasnosti pishchevoy produktsii
BRC
BRC Global'nyy standart bezopasnosti pishchevoy produktsii
GMP
Standarty nadlezhashchey proizvodstvennoy praktiki
Halal
Khalyal-sertifitsirovannoye proizvodstvennoye predpriyatiye
Gotovy dobavit sublimirovannye frukty v vashu konditerskuyu liniyu?
Zakazhite obraztsy dlya vashikh shokoladnykh i konditerskikh primeneniy.