Caramel flavored confectionery glaze
Application
Used for coating (glazing), decorating confectionery and other food products
Organoleptic properties
Taste and smell – typical of confectionery cocoa-containing glaze, without foreign taste and smell.
Color – brown of various shades.
Consistency – at a temperature of up to 25°C – solid, over 32ºC – viscous or fluid.
Storage conditions
Storage conditions at air temperature (18±3)°C and relative air humidity of no more than 75%.
Best before date
12 months from the date of manufacture, subject to storage conditions
Type of packaging
Corrugated cardboard boxes lined with polyethylene film.
