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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 85.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fat glaze99.0 251.25 248.74 21.58 21.37 
Total8.6 91.4 1005.07 918.88 86.34 78.93 
Losses 0.5%4.64 0.40 
Output8.6 91.4 1000.00 914.25 78.53 
Losses before baking/boiling, shrinkage 0.25222%91.4 2.54 2.32 0.22 0.20 
Losses after baking/boiling, shrinkage 0.25222%91.4 2.54 2.32 0.22 0.20 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 64.75 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  24.63 —   1.59 —   
3Citric acid (E330)91.2 2.47 2.25 0.16 0.15 
Total12.2 87.8 1019.34 895.27 66.01 57.97 
Losses 0.7%6.27 0.41 
Output11.1 88.9 1000.00 889.00 64.75 57.57 
Losses before baking/boiling, shrinkage 0.3501%87.8 3.57 3.13 0.23 0.20 
Baking/boiling 1.21%12.25 0.79 
Losses after baking/boiling, shrinkage 0.3501%88.9 3.53 3.13 0.23 0.20 
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 64.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Rowan puree10.0 88.10 8.81 5.66 0.57 
Total29.4 70.6 1287.25 908.17 82.71 58.35 
Losses 0.9%8.17 0.53 
Output10.0 90.0 1000.00 900.00 64.25 57.83 
Losses before baking/boiling, shrinkage 0.44994%70.6 5.79 4.09 0.37 0.26 
Baking/boiling 21.61%276.92 17.79 
Losses after baking/boiling, shrinkage 0.44994%90.0 4.54 4.09 0.29 0.26 
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 77.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  231.31 —   17.82 —   
3Starch syrup78.0 85.96 67.05 6.62 5.17 
Total25.0 75.0 1005.02 753.77 77.43 58.07 
Losses 0.5%3.77 0.29 
Output25.0 75.0 1000.00 750.00 77.05 57.78 
Losses before baking/boiling, shrinkage 0.24989%75.0 2.51 1.88 0.19 0.15 
Losses after baking/boiling, shrinkage 0.24989%75.0 2.51 1.88 0.19 0.15 
Consolidated recipe, k=1.002862
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 85.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8552.99 52.91 53.14 53.06 
2Fat glaze99.0 21.58 21.37 21.64 21.43 
3water—  17.82 —   17.87 —   
4Starch syrup78.0 6.62 5.17 6.64 5.18 
5Rowan puree10.0 5.66 0.57 5.68 0.57 
6Sign up—  1.59 —   1.60 —   
7Citric acid (E330)91.2 0.16 0.15 0.16 0.15 
Total106.43 80.15 106.74 80.38 
Total phase loss 2.0%1.62 
Other losses 0.29%0.23 
General losses 2.3%1.85 
Output91.4 85.90 78.53 85.90 78.53 
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