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All groups → All products → Sweets → Fat-glazed sweets → №218 "Domino" → No. 218 → Consolidated recipe

Consolidated recipe: №218 "Domino"

No. 218
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 99.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fat glaze99.0 251.25 248.74 25.05 24.80 
Total6.3 93.7 1004.96 941.40 100.19 93.86 
Losses 0.49%4.65 0.46 
Output6.3 93.7 1000.00 936.75 93.39 
Losses before baking/boiling, shrinkage 0.24678%93.7 2.48 2.32 0.25 0.23 
Losses after baking/boiling, shrinkage 0.24678%93.7 2.48 2.32 0.25 0.23 
List of recipes
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 75.14 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Unfat fried soy flour94.0 137.80 129.53 10.35 9.73 
3Chocolate glaze [Skurikhin]99.1 19.15 18.98 1.44 1.43 
4Fat glaze99.0 14.35 14.21 1.08 1.07 
5Fruit cooking69.0 7.81 5.39 0.59 0.40 
6Sign up
7Citric acid (E330)91.2 0.22 0.20 0.0170.015
Total8.5 91.5 1014.82 928.26 76.26 69.75 
Losses 1.0%9.26 0.70 
Output8.1 91.9 1000.00 919.00 75.14 69.06 
Losses before baking/boiling, shrinkage 0.49904%91.5 5.06 4.63 0.38 0.35 
Baking/boiling 0.47%4.71 0.35 
Losses after baking/boiling, shrinkage 0.49904%91.9 5.04 4.63 0.38 0.35 
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 62.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   15.33 —   
3Starch syrup78.0 104.63 81.61 6.57 5.12 
Total22.6 77.4 1185.97 917.35 74.43 57.57 
Losses 0.8%7.35 0.46 
Output9.0 91.0 1000.00 910.00 62.76 57.11 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.30 0.23 
Baking/boiling 15.0%177.18 11.12 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.25 0.23 
Consolidated recipe, k=1.005057
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 99.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8552.53 52.45 52.79 52.71 
2Fat glaze99.0 26.13 25.87 26.26 26.00 
3water—  15.33 —   15.41 —   
4Unfat fried soy flour94.0 10.35 9.73 10.41 9.78 
5Starch syrup78.0 6.57 5.12 6.60 5.15 
6Sign up99.1 1.44 1.43 1.45 1.43 
7Fruit cooking69.0 0.59 0.40 0.59 0.41 
8Almond essence—  0.028—   0.028—   
9Citric acid (E330)91.2 0.0170.0150.0170.015
Total112.98 95.01 113.55 95.49 
Total phase loss 1.7%1.62 
Other losses 0.5%0.48 
General losses 2.2%2.10 
Output93.7 99.70 93.39 99.70 93.39 
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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Recipe on №218 "Domino" contained in handbooks:

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