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All groups → All products → Marmalade → Fruit and berry marmalade → molded → №002 "Apple in chocolate" marmalade → the main → Consolidated recipe

Consolidated recipe: №002 "Apple in chocolate" marmalade

the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 91 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 302.47 299.75 27.52 27.28 
Total15.0 85.0 1009.86 858.59 91.90 78.13 
Losses 1.0%8.59 0.78 
Output15.0 85.0 1000.00 850.00 77.35 
Losses before baking/boiling, shrinkage 0.5%85.0 5.05 4.29 0.46 0.39 
Baking/boiling -0.02%-0.24 -0.022
Losses after baking/boiling, shrinkage 0.5%85.0 5.05 4.29 0.46 0.39 
List of recipes
Fruit jelly "Apple in chocolate" body Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 64.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85689.66 688.63 44.40 44.33 
3Starch syrup78.0 30.86 24.07 1.99 1.55 
4Sodium lactate (E325)40.0 9.00 3.60 0.58 0.23 
5Lactic acid (E270)40.0 5.27 2.11 0.34 0.14 
6Sign up
7Essence—  0.10 —   0.006—   
Total49.6 50.4 1595.92 804.47 102.73 51.79 
Losses 1.8%14.47 0.93 
Output21.0 79.0 1000.00 790.00 64.37 50.85 
Losses before baking/boiling, shrinkage 0.89919%50.4 14.35 7.23 0.92 0.47 
Baking/boiling 36.19%572.41 36.85 
Losses after baking/boiling, shrinkage 0.89919%79.0 9.16 7.23 0.59 0.47 
Consolidated recipe, k=1.008596
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 91 kg finished product
in kind
in solids
in kind
in solids
1Sign up10.0 55.40 5.54 55.88 5.59 
2Granulated sugar99.8544.40 44.33 44.78 44.71 
3Chocolate glaze [Skurikhin]99.1 27.52 27.28 27.76 27.51 
4Starch syrup78.0 1.99 1.55 2.00 1.56 
5Sodium lactate (E325)40.0 0.58 0.23 0.58 0.23 
6Sign up40.0 0.34 0.14 0.34 0.14 
7Dye—  0.026—   0.026—   
8Essence—  0.006—   0.006—   
Total130.26 79.06 131.38 79.74 
Total phase loss 2.2%1.71 
Other losses 0.85%0.68 
General losses 3.0%2.39 
Output85.0 91.00 77.35 91.00 77.35 
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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Recipe on №002 "Apple in chocolate" marmalade contained in handbooks:

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