KondiDoc: технологические расчеты в кондитерском производстве
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Protein semi-finished product (in No. 96, 97, 99, 221) → basic recipe → Consolidated recipe

Consolidated recipe: Protein semi-finished product (in No. 96, 97, 99, 221)

Protein semi-finished product (in No. 96, 97, 99, 221) basic recipe
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 66.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 445.81 53.50 29.82 3.58 
Total28.0 72.0 1404.22 1010.47 93.94 67.60 
Losses 4.5%45.47 3.04 
Output3.5 96.5 1000.00 965.00 64.56 
Losses before baking/boiling, shrinkage 2.24992%72.0 31.59 22.73 2.11 1.52 
Baking/boiling 25.43%349.07 23.35 
Losses after baking/boiling, shrinkage 2.24992%96.5 23.56 22.73 1.58 1.52 
List of recipes
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
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).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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Protein semi-finished product (in No. 96, 97, 99, 221) (basic recipe) included in recipes:

№096 Cake "Youth"recipe number 1
№097 Cake "Slavutich"recipe number 1
№099 Cake "Hvilya"recipe number 1
№221 Cake "Bucuria"No. 221
Lagonaki cake [Pavlovsky Posad]Recipe No. 1
Semi-finished protein crumb (in No. 221)the main

Recipe on Protein semi-finished product (in No. 96, 97, 99, 221) contained in handbooks:

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