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All groups → All products → Iris → №53 Iris "Fruit and berry" (Amateur) → No. 53 → Consolidated recipe

Consolidated recipe: №53 Iris "Fruit and berry" (Amateur)

No. 53
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 369.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 426.40 332.59 157.47 122.83 
3Gelatinous mass60.0 87.40 52.44 32.28 19.37 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.32 73.35 32.25 27.09 
5Citric acid (E330)91.2 9.39 8.56 3.47 3.16 
6Sign up
7Essence—  0.44 —   0.16 —   
8Vanillin—  0.21 —   0.078—   
Total13.3 86.7 1089.95 944.45 402.52 348.78 
Losses 1.0%9.45 3.49 
Output6.5 93.5 1000.00 935.00 345.30 
Losses before baking/boiling, shrinkage 0.50014%86.7 5.45 4.72 2.01 1.74 
Baking/boiling 7.33%79.45 29.34 
Losses after baking/boiling, shrinkage 0.50014%93.5 5.05 4.72 1.87 1.74 
List of recipes
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 32.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  281.41 —   9.08 —   
3Gelatin86.0 186.21 160.14 6.01 5.17 
4Dextrin95.0 115.87 110.08 3.74 3.55 
5Glycerin [distilled glycerin] (E422)98.0 19.99 19.59 0.65 0.63 
Total40.0 60.0 1005.03 603.02 32.44 19.46 
Losses 0.5%3.02 0.10 
Output40.0 60.0 1000.00 600.00 32.28 19.37 
Losses before baking/boiling, shrinkage 0.2501%60.0 2.51 1.51 0.0810.049
Losses after baking/boiling, shrinkage 0.2501%60.0 2.51 1.51 0.0810.049
Consolidated recipe, k=1.006837
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 369.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85176.61 176.34 177.81 177.55 
2Starch syrup78.0 170.43 132.94 171.60 133.84 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 32.25 27.09 32.47 27.27 
4water—  9.08 —   9.15 —   
5Gelatin86.0 6.01 5.17 6.05 5.20 
6Sign up95.0 3.74 3.55 3.77 3.58 
7Citric acid (E330)91.2 3.47 3.16 3.49 3.18 
8Glycerin [distilled glycerin] (E422)98.0 0.65 0.63 0.65 0.64 
9Dye—  0.21 —   0.21 —   
10Essence—  0.16 —   0.16 —   
11Sign up—  0.078—   0.078—   
Total402.68 348.88 405.43 351.27 
Total phase loss 1.0%3.59 
Other losses 0.68%2.39 
General losses 1.7%5.97 
Output93.5 369.30 345.30 369.30 345.30 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutterno 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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