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All groups → All products → Rolls → Fruit rolls → №473 Roll "Yuzhny" → recipe number 1 → Consolidated recipe

Consolidated recipe: №473 Roll "Yuzhny"

Weight 0.25 and 0.5 kg.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 164.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Melange27.0 313.19 84.56 51.46 13.89 
3Granulated sugar99.85286.70 286.27 47.10 47.03 
4Wheat flour 1s85.5 245.53 209.93 40.34 34.49 
5Essence—  1.37 —   0.23 —   
Total32.2 67.8 1240.23 840.43 203.77 138.08 
Losses 6.0%50.43 8.29 
Output21.0 79.0 1000.00 790.00 129.80 
Losses before baking/boiling, shrinkage 3.00024%67.8 37.21 25.21 6.11 4.14 
Baking/boiling 14.22%171.10 28.11 
Losses after baking/boiling, shrinkage 3.00024%79.0 31.92 25.21 5.24 4.14 
List of recipes
Consolidated recipe, k=0.999995
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 164.3 kg finished product
in kind
in solids
1Sign up66.0 64.64 42.66 
2Melange27.0 51.46 13.89 
3Granulated sugar99.8547.10 47.03 
4Wheat flour 1s85.5 40.34 34.49 
5Essence—  0.23 —   
Total203.77 138.08 
General losses 6.0%8.28 
Output79.0 164.30 129.80 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesmelangeno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №473 Roll "Yuzhny" contained in handbooks:

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