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All groups → All products → Sweets → Fat-glazed sweets → №221 "Golden" → No. 221 → Consolidated recipe

Consolidated recipe: №221 "Golden"

No. 221
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 781.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fat glaze99.0 253.01 250.48 197.63 195.65 
3Waffle crumb95.5 50.66 48.38 39.57 37.79 
Total1.2 98.8 1012.17 999.57 790.61 780.76 
Losses 1.2%12.02 9.39 
Output1.2 98.8 1000.00 987.55 771.37 
Losses before baking/boiling, shrinkage 0.60118%98.8 6.08 6.01 4.75 4.69 
Losses after baking/boiling, shrinkage 0.60118%98.8 6.08 6.01 4.75 4.69 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 553.41 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Coconut oil100.0 118.49 118.49 65.57 65.57 
3Confectionery fat99.7 97.87 97.58 54.16 54.00 
4Dry cream96.0 83.28 79.95 46.09 44.24 
5Whole milk powder the weight ratio of fat 26%96.0 83.28 79.95 46.09 44.24 
6Sign up
7Waffle crumb95.5 27.20 25.98 15.05 14.38 
8Essence of rum—  0.55 —   0.30 —   
Total1.1 98.9 1018.43 1007.11 563.61 557.35 
Losses 1.8%18.11 10.02 
Output1.1 98.9 1000.00 989.00 553.41 547.32 
Losses before baking/boiling, shrinkage 0.89926%98.9 9.16 9.06 5.07 5.01 
Baking/boiling 0.01%0.11 0.063
Losses after baking/boiling, shrinkage 0.89926%98.9 9.16 9.06 5.07 5.01 
Waffle crumb in candy No. 221,88,123,124,127
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total4.5 95.5 1005.03 959.80 54.90 52.43 
Losses 0.5%4.80 0.26 
Output4.5 95.5 1000.00 955.00 54.62 52.17 
Losses before baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 0.14 0.13 
Losses after baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 0.14 0.13 
Consolidated recipe, k=1.006325
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 781.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85303.81 303.35 305.73 305.27 
2Fat glaze99.0 197.63 195.65 198.88 196.89 
3Coconut oil100.0 65.57 65.57 65.99 65.99 
4Sheet wafers (in candy Marshmallows)95.5 54.90 52.43 55.25 52.76 
5Confectionery fat99.7 54.16 54.00 54.50 54.34 
6Sign up96.0 46.09 44.24 46.38 44.52 
7Whole milk powder the weight ratio of fat 26%96.0 46.09 44.24 46.38 44.52 
8Roasted wheat97.0 32.53 31.55 32.74 31.75 
9Essence of rum—  0.30 —   0.31 —   
Total801.08 791.05 806.15 796.05 
Total phase loss 2.5%19.67 
Other losses 0.63%5.00 
General losses 3.1%24.68 
Output98.8 781.10 771.37 781.10 771.37 
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 №221 "Golden" contained in handbooks:

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