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All groups → All products → Sweets → Fat-glazed sweets → # 219 "Friend" → No. 219 → Consolidated recipe

Consolidated recipe: # 219 "Friend"

No. 219
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 253.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fat glaze99.0 251.25 248.74 63.64 63.01 
Total8.6 91.4 1005.07 918.88 254.58 232.75 
Losses 0.5%4.64 1.17 
Output8.6 91.4 1000.00 914.25 231.58 
Losses before baking/boiling, shrinkage 0.25222%91.4 2.54 2.32 0.64 0.59 
Losses after baking/boiling, shrinkage 0.25222%91.4 2.54 2.32 0.64 0.59 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 190.94 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  24.63 —   4.70 —   
3Citric acid (E330)91.2 2.47 2.25 0.47 0.43 
Total12.2 87.8 1019.34 895.27 194.64 170.94 
Losses 0.7%6.27 1.20 
Output11.1 88.9 1000.00 889.00 190.94 169.75 
Losses before baking/boiling, shrinkage 0.3501%87.8 3.57 3.13 0.68 0.60 
Baking/boiling 1.21%12.25 2.34 
Losses after baking/boiling, shrinkage 0.3501%88.9 3.53 3.13 0.67 0.60 
Fruit lipstick in candy No. 219
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 189.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Rowan puree10.0 88.10 8.81 16.69 1.67 
Total29.4 70.6 1287.25 908.17 243.88 172.06 
Losses 0.9%8.17 1.55 
Output10.0 90.0 1000.00 900.00 189.46 170.51 
Losses before baking/boiling, shrinkage 0.44994%70.6 5.79 4.09 1.10 0.77 
Baking/boiling 21.61%276.92 52.47 
Losses after baking/boiling, shrinkage 0.44994%90.0 4.54 4.09 0.86 0.77 
Sugar-treacle syrup in candy No. 219
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 227.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  231.31 —   52.55 —   
3Starch syrup78.0 85.96 67.05 19.53 15.23 
Total25.0 75.0 1005.02 753.77 228.33 171.25 
Losses 0.5%3.77 0.86 
Output25.0 75.0 1000.00 750.00 227.19 170.39 
Losses before baking/boiling, shrinkage 0.24989%75.0 2.51 1.88 0.57 0.43 
Losses after baking/boiling, shrinkage 0.24989%75.0 2.51 1.88 0.57 0.43 
Consolidated recipe, k=1.002862
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 253.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85156.25 156.02 156.70 156.46 
2Fat glaze99.0 63.64 63.01 63.82 63.19 
3water—  52.55 —   52.70 —   
4Starch syrup78.0 19.53 15.23 19.59 15.28 
5Rowan puree10.0 16.69 1.67 16.74 1.67 
6Sign up—  4.70 —   4.72 —   
7Citric acid (E330)91.2 0.47 0.43 0.47 0.43 
Total313.84 236.35 314.74 237.03 
Total phase loss 2.0%4.78 
Other losses 0.29%0.68 
General losses 2.3%5.45 
Output91.4 253.30 231.58 253.30 231.58 
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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