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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №106 "Spring" → No. 106 → Consolidated recipe

Consolidated recipe: №106 "Spring"

No. 106
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 395.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	404.04	400.40	159.84	158.40
	Total	13.0 87.0	1010.10	879.19	399.60	347.81
	Losses 1.0%			8.79		3.48
	Output	13.0 87.0	1000.00	870.40		344.33
	Losses before baking/boiling, shrinkage 0.49995%	87.0	5.05	4.40	2.00	1.74
	Losses after baking/boiling, shrinkage 0.49995%	87.0	5.05	4.40	2.00	1.74

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 239.76 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit mass	80.0	402.81	322.25	96.58	77.26
3	Tangerine podvarka (boiled)	80.0	64.44	51.55	15.45	12.36
4	Filling "Spotykach"	40.0	36.82	14.73	8.83	3.53
5	Raw egg white	12.0	21.47	2.58	5.15	0.62
6	Sign up
7	Citric acid (E330)	91.2	1.13	1.03	0.27	0.25
8	Essence tangerine	—	0.56	—	0.13	—
	Total	21.5 78.5	1029.46	807.77	246.82	193.67
	Losses 2.2%			17.77		4.26
	Output	21.0 79.0	1000.00	790.00	239.76	189.41
	Losses before baking/boiling, shrinkage 1.09969%	78.5	11.32	8.88	2.71	2.13
	Baking/boiling 0.68%		6.90		1.65
	Losses after baking/boiling, shrinkage 1.09969%	79.0	11.24	8.88	2.70	2.13

Agar syrup (candy) in candy No. 106,109,113,114
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 120.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	295.86	230.77	35.52	27.71
3	water	—	150.02	—	18.01	—
4	Agar (E406)	85.0	14.79	12.57	1.78	1.51
	Total	20.7 79.3	1052.39	834.17	126.35	100.15
	Losses 0.5%			4.17		0.50
	Output	17.0 83.0	1000.00	830.00	120.06	99.65
	Losses before baking/boiling, shrinkage 0.25023%	79.3	2.63	2.09	0.32	0.25
	Baking/boiling 4.5%		47.24		5.67
	Losses after baking/boiling, shrinkage 0.25023%	83.0	2.51	2.09	0.30	0.25

Fruit mass in candy No. 106
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 96.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	734.14	733.04	70.90	70.79
	Total	45.1 54.9	1468.29	806.45	141.80	77.88
	Losses 0.8%			6.45		0.62
	Output	20.0 80.0	1000.00	800.00	96.58	77.26
	Losses before baking/boiling, shrinkage 0.40013%	54.9	5.88	3.23	0.57	0.31
	Baking/boiling 31.34%		458.38		44.27
	Losses after baking/boiling, shrinkage 0.40013%	80.0	4.03	3.23	0.39	0.31

Tangerine podvarka (boiled) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	31.0 69.0	1169.96	807.27	18.08	12.47
	Losses 0.9%			7.27		0.11
	Output	20.0 80.0	1000.00	800.00	15.45	12.36
	Losses before baking/boiling, shrinkage 0.45043%	69.0	5.27	3.64	0.081	0.056
	Baking/boiling 13.75%		160.14		2.47
	Losses after baking/boiling, shrinkage 0.45043%	80.0	4.55	3.64	0.070	0.056

Consolidated recipe, k=1.009948
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 395.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	159.84	158.40	161.43	159.98
2	Granulated sugar	99.85	141.94	141.73	143.36	143.14
3	Apricot puree	10.0	70.90	7.09	71.61	7.16
4	Starch syrup	78.0	35.52	27.71	35.87	27.98
5	Mandarin cooking	69.0	18.08	12.47	18.26	12.60
6	Sign up	—	18.01	—	18.19	—
7	Filling "Spotykach"	40.0	8.83	3.53	8.92	3.57
8	Raw egg white	12.0	5.15	0.62	5.20	0.62
9	Agar (E406)	85.0	1.78	1.51	1.79	1.52
10	Paint red	—	0.35	—	0.36	—
11	Sign up	91.2	0.27	0.25	0.27	0.25
12	Essence tangerine	—	0.13	—	0.14	—
	Total		460.80	353.30	465.38	356.82
	Total phase loss 2.5%			8.97
	Other losses 1.0%					3.51
	General losses 3.5%					12.49
	Output	87.0	395.60	344.33	395.60	344.33

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.	Yes	raw egg white	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).	no data		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 №106 "Spring" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe: №106 "Spring"

Recipe on №106 "Spring" contained in handbooks:

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