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All groups → All products → Iris → No. 37 iris "Pioneer" (Amateur) → No. 37 → Consolidated recipe

Consolidated recipe No. 37 iris "Pioneer" (Amateur)

No. 37
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 722.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	319.53	236.45	230.96	170.91
3	Starch syrup	78.0	226.12	176.37	163.44	127.48
4	Gelatinous mass	60.0	77.08	46.25	55.71	33.43
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	38.62	32.44	27.91	23.45
6	Sign up
7	Iris essence	—	0.97	—	0.70	—
	Total	15.8 84.2	1097.58	924.25	793.33	668.05
	Losses 1.0%			9.25		6.69
	Output	8.5 91.5	1000.00	915.00		661.36
	Losses before baking/boiling, shrinkage 0.50051%	84.2	5.49	4.63	3.97	3.34
	Baking/boiling 7.97%		87.03		62.91
	Losses after baking/boiling, shrinkage 0.50051%	91.5	5.06	4.63	3.65	3.34

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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 55.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	281.41	—	15.68	—
3	Gelatin	86.0	186.21	160.14	10.37	8.92
4	Dextrin	95.0	115.87	110.08	6.46	6.13
5	Glycerin [distilled glycerin] (E422)	98.0	19.99	19.59	1.11	1.09
	Total	40.0 60.0	1005.03	603.02	55.99	33.60
	Losses 0.5%			3.02		0.17
	Output	40.0 60.0	1000.00	600.00	55.71	33.43
	Losses before baking/boiling, shrinkage 0.2501%	60.0	2.51	1.51	0.14	0.084
	Losses after baking/boiling, shrinkage 0.2501%	60.0	2.51	1.51	0.14	0.084

Consolidated recipe, k=1.007883
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 722.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	286.74	286.31	289.00	288.57
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	230.96	170.91	232.78	172.25
3	Starch syrup	78.0	185.81	144.93	187.28	146.08
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	27.91	23.45	28.13	23.63
5	Cocoa powder [Skurikhin]	95.0	27.86	26.47	28.08	26.68
6	Sign up	—	15.68	—	15.80	—
7	Gelatin	86.0	10.37	8.92	10.46	8.99
8	Dextrin	95.0	6.46	6.13	6.51	6.18
9	Glycerin [distilled glycerin] (E422)	98.0	1.11	1.09	1.12	1.10
10	Iris essence	—	0.70	—	0.71	—
	Total		793.61	668.22	799.87	673.48
	Total phase loss 1.0%			6.86
	Other losses 0.78%					5.27
	General losses 1.8%					12.12
	Output	91.5	722.80	661.36	722.80	661.36

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Recipe on No. 37 iris "Pioneer" (Amateur) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 3

Consolidated recipe No. 37 iris "Pioneer" (Amateur)

Recipe on No. 37 iris "Pioneer" (Amateur) contained in handbooks:

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