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All groups → All products → Iris → No. 18 Iris "Coffee" (Amateur) → No. 18 → Consolidated recipe

Consolidated recipe: No. 18 Iris "Coffee" (Amateur)

No. 18
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 709.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	393.59	307.00	279.09	217.69
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	148.74	110.07	105.47	78.05
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	77.30	64.93	54.81	46.04
5	Gelatinous mass	60.0	69.18	41.51	49.06	29.43
6	Sign up
7	Iris essence	—	0.43	—	0.30	—
8	Vanillin	—	0.21	—	0.15	—
	Total	15.1 84.9	1111.82	944.44	788.39	669.70
	Losses 1.0%			9.44		6.69
	Output	6.5 93.5	1000.00	935.00		663.01
	Losses before baking/boiling, shrinkage 0.49978%	84.9	5.56	4.72	3.94	3.35
	Baking/boiling 9.15%		101.22		71.77
	Losses after baking/boiling, shrinkage 0.49978%	93.5	5.05	4.72	3.58	3.35

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gelatinous mass for iris "Coffee", "Mint", "Pioneer", "Fruit and berry"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 49.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	281.41	—	13.80	—
3	Gelatin	86.0	186.21	160.14	9.13	7.86
4	Dextrin	95.0	115.87	110.08	5.68	5.40
5	Glycerin [distilled glycerin] (E422)	98.0	19.99	19.59	0.98	0.96
	Total	40.0 60.0	1005.03	603.02	49.30	29.58
	Losses 0.5%			3.02		0.15
	Output	40.0 60.0	1000.00	600.00	49.06	29.43
	Losses before baking/boiling, shrinkage 0.2501%	60.0	2.51	1.51	0.12	0.074
	Losses after baking/boiling, shrinkage 0.2501%	60.0	2.51	1.51	0.12	0.074

p / f coffee paste in iris # 18 candy No. 41,179,281
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 12.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	203.05	170.56	2.49	2.09
	Total	4.8 95.2	1015.23	966.50	12.45	11.85
	Losses 1.5%			14.50		0.18
	Output	4.8 95.2	1000.00	952.00	12.26	11.67
	Losses before baking/boiling, shrinkage 0.75005%	95.2	7.61	7.25	0.093	0.089
	Baking/boiling 0.0%		0.001		0.00
	Losses after baking/boiling, shrinkage 0.75005%	95.2	7.61	7.25	0.093	0.089

Consolidated recipe, k=1.007661
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 709.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	78.0	298.79	233.06	301.08	234.84
2	Granulated sugar	99.85	287.24	286.81	289.44	289.01
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	105.47	78.05	106.28	78.65
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	57.30	48.13	57.74	48.50
5	water	—	13.80	—	13.91	—
6	Sign up	98.0	9.96	9.76	10.03	9.83
7	Gelatin	86.0	9.13	7.86	9.20	7.92
8	Dextrin	95.0	5.68	5.40	5.73	5.44
9	Glycerin [distilled glycerin] (E422)	98.0	0.98	0.96	0.99	0.97
10	Iris essence	—	0.30	—	0.31	—
11	Sign up	—	0.15	—	0.15	—
	Total		788.82	670.03	794.87	675.16
	Total phase loss 1.0%			7.02
	Other losses 0.76%					5.13
	General losses 1.8%					12.15
	Output	93.5	709.10	663.01	709.10	663.01

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on No. 18 Iris "Coffee" (Amateur) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 3

Consolidated recipe: No. 18 Iris "Coffee" (Amateur)

Recipe on No. 18 Iris "Coffee" (Amateur) contained in handbooks:

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