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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №109 "Red viburnum" → No. 109 → Consolidated recipe

Consolidated recipe: №109 "Red viburnum"

No. 109
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 977.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 331.66 328.68 324.33 321.41 
Total14.4 85.6 1005.02 860.63 982.81 841.61 
Losses 0.5%4.30 4.20 
Output14.4 85.6 1000.00 856.33 837.41 
Losses before baking/boiling, shrinkage 0.24975%85.6 2.51 2.15 2.45 2.10 
Losses after baking/boiling, shrinkage 0.24975%85.6 2.51 2.15 2.45 2.10 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 658.48 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Viburnum, mashed with sugar60.0 261.82 157.09 172.40 103.44 
3Raw egg white12.0 73.00 8.76 48.07 5.77 
4Cognac—  15.11 —   9.95 —   
5Citric acid (E330)91.2 4.84 4.41 3.19 2.91 
6Sign up
7Elderberry dye—  0.40 —   0.26 —   
Total28.1 71.9 1123.87 807.76 740.04 531.90 
Losses 2.2%17.76 11.70 
Output21.0 79.0 1000.00 790.00 658.48 520.20 
Losses before baking/boiling, shrinkage 1.09959%71.9 12.36 8.88 8.14 5.85 
Baking/boiling 9.02%100.27 66.02 
Losses after baking/boiling, shrinkage 1.09959%79.0 11.24 8.88 7.40 5.85 
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 505.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 295.86 230.77 149.63 116.71 
3water—  150.02 —   75.87 —   
4Agar (E406)85.0 14.79 12.57 7.48 6.36 
Total20.7 79.3 1052.39 834.17 532.25 421.89 
Losses 0.5%4.17 2.11 
Output17.0 83.0 1000.00 830.00 505.76 419.78 
Losses before baking/boiling, shrinkage 0.25023%79.3 2.63 2.09 1.33 1.06 
Baking/boiling 4.5%47.24 23.89 
Losses after baking/boiling, shrinkage 0.25023%83.0 2.51 2.09 1.27 1.06 
Consolidated recipe, k=1.010261
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 977.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 324.33 321.41 327.66 324.71 
2Granulated sugar99.85299.27 298.82 302.34 301.88 
3Viburnum, mashed with sugar60.0 172.40 103.44 174.17 104.50 
4Starch syrup78.0 149.63 116.71 151.17 117.91 
5water—  75.87 —   76.65 —   
6Sign up12.0 48.07 5.77 48.56 5.83 
7Cognac—  9.95 —   10.05 —   
8Agar (E406)85.0 7.48 6.36 7.56 6.42 
9Citric acid (E330)91.2 3.19 2.91 3.22 2.94 
10Essence of rum—  0.41 —   0.42 —   
11Sign up—  0.26 —   0.27 —   
Total1090.87 855.42 1102.06 864.20 
Total phase loss 2.1%18.01 
Other losses 1.0%8.78 
General losses 3.1%26.79 
Output85.6 977.90 837.41 977.90 837.41 
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.Yesraw egg whiteno 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).no datano 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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Recipe on №109 "Red viburnum" contained in handbooks:

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