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All groups → All products → Iris → No. 10 iris "Golden Key" → No. 10 → Consolidated recipe

Consolidated recipe No. 10 iris "Golden Key"

No. 10
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 335.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.06 37.85 15.10 12.68 
3Iris essence—  1.00 —   0.34 —   
Total21.8 78.2 1202.28 939.70 402.88 314.89 
Losses 0.5%4.70 1.58 
Output6.5 93.5 1000.00 935.00 313.32 
Losses before baking/boiling, shrinkage 0.25019%78.2 3.01 2.35 1.01 0.79 
Baking/boiling 16.41%196.76 65.93 
Losses after baking/boiling, shrinkage 0.25019%93.5 2.51 2.35 0.84 0.79 
List of recipes
Milk mixture of iris No. 4, 9, 10, 13, 20, 33, 38, 44, 61, 62 Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 387.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85300.24 299.79 116.33 116.15 
3Starch syrup78.0 254.87 198.80 98.75 77.02 
4water—  64.17 —   24.86 —   
Total22.0 78.0 1008.07 786.29 390.58 304.65 
Losses 0.8%6.29 2.44 
Output22.0 78.0 1000.00 780.00 387.45 302.21 
Losses before baking/boiling, shrinkage 0.40016%78.0 4.03 3.15 1.56 1.22 
Losses after baking/boiling, shrinkage 0.40016%78.0 4.03 3.15 1.56 1.22 
Consolidated recipe, k=1.007501
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 335.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 150.64 111.47 151.77 112.31 
2Granulated sugar99.85116.33 116.15 117.20 117.02 
3Starch syrup78.0 98.75 77.02 99.49 77.60 
4water—  24.86 —   25.05 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 15.10 12.68 15.21 12.78 
6Sign up—  0.34 —   0.34 —   
Total406.01 317.33 409.06 319.71 
Total phase loss 1.3%4.01 
Other losses 0.74%2.38 
General losses 2.0%6.39 
Output93.5 335.10 313.32 335.10 313.32 
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