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All groups → All products → Iris → №05 iris "Don Autumn" → No. 05 → Consolidated recipe

Consolidated recipe: №05 iris "Don Autumn"

No. 05
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 826.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Margarine84.0 73.39 61.65 60.68 50.97 
3Essence of duchess—  0.50 —   0.41 —   
Total19.8 80.2 1202.64 964.65 994.34 797.57 
Losses 1.0%9.65 7.98 
Output4.5 95.5 1000.00 955.00 789.59 
Losses before baking/boiling, shrinkage 0.50006%80.2 6.01 4.82 4.97 3.99 
Baking/boiling 16.01%191.58 158.39 
Losses after baking/boiling, shrinkage 0.50006%95.5 5.05 4.82 4.18 3.99 
List of recipes
prescription mix
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 933.25 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 268.29 209.27 250.38 195.30 
3water—  121.63 —   113.51 —   
4Semi-fat-free soy flour92.0 80.16 73.75 74.81 68.82 
5Green tomato soup69.0 44.52 30.72 41.55 28.67 
Total20.0 80.0 1008.05 806.44 940.77 752.61 
Losses 0.8%6.44 6.01 
Output20.0 80.0 1000.00 800.00 933.25 746.60 
Losses before baking/boiling, shrinkage 0.39941%80.0 4.03 3.22 3.76 3.01 
Losses after baking/boiling, shrinkage 0.39941%80.0 4.03 3.22 3.76 3.01 
Consolidated recipe, k=1.006754
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 826.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85460.51 459.82 463.62 462.93 
2Starch syrup78.0 250.38 195.30 252.07 196.62 
3water—  113.51 —   114.28 —   
4Semi-fat-free soy flour92.0 74.81 68.82 75.31 69.29 
5Margarine84.0 60.68 50.97 61.09 51.31 
6Sign up69.0 41.55 28.67 41.83 28.86 
7Essence of duchess—  0.41 —   0.42 —   
Total1001.86 803.58 1008.62 809.01 
Total phase loss 1.7%13.99 
Other losses 0.67%5.43 
General losses 2.4%19.42 
Output95.5 826.80 789.59 826.80 789.59 
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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