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Sugar syrup for blotting → basic recipe → Consolidated recipe

Consolidated recipe: Sugar syrup for blotting

Sugar syrup for blotting basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 220.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  480.75 —   105.81 —   
Total47.0 53.0 1024.61 543.04 225.52 119.52 
Losses 2.4%13.04 2.87 
Output47.0 53.0 1000.00 530.00 116.65 
Losses before baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 2.71 1.44 
Losses after baking/boiling, shrinkage 1.20103%53.0 12.31 6.52 2.71 1.44 
List of recipes
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano 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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Sugar syrup for blotting (basic recipe) included in recipes:

Cake Anniversary album [Stupino]Recipe No. 1
Cake Bouquet of flowers [Pavlovsky Posad]Recipe No. 1
Cake Delight [Stupino]Recipe No. 1
Cake Gift of the summer (figured) [Pavlovsky Posad]Recipe No. 1
Cake Moscow Nights [Stupino]Recipe No. 1
Cake Tenderness [Stupino]Recipe No. 1
Cake Waiting 2.0recipe number 1
Cake Waiting [Pavlovsky Posad]Recipe No. 1
Fairy Tale CakeRecipe No. 1
Forest Etude Cake [Shatura]Recipe No. 1
Gift cake new [Shatura]Recipe No. 1
No. 095а Blotting syrupbasic recipe
No. 096a Fortified blotting syrupRecipe No. 1

Recipe on Sugar syrup for blotting contained in handbooks:

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