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All groups → All products → Sweets → Fat-glazed sweets → №228 "Omega" → No. 228 → Consolidated recipe

Consolidated recipe №228 "Omega"

No. 228
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 41.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fat glaze99.0 241.20 238.79 10.03 9.93 
Total8.3 91.7 1004.98 921.61 41.81 38.34 
Losses 0.5%4.57 0.19 
Output8.3 91.7 1000.00 917.04 38.15 
Losses before baking/boiling, shrinkage 0.24777%91.7 2.49 2.28 0.10 0.095
Losses after baking/boiling, shrinkage 0.24777%91.7 2.49 2.28 0.10 0.095
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 31.77 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  11.88 —   0.38 —   
3Citric acid (E330)91.2 3.66 3.34 0.12 0.11 
Total11.1 88.9 1012.16 900.30 32.16 28.61 
Losses 0.7%6.30 0.20 
Output10.6 89.4 1000.00 894.00 31.77 28.41 
Losses before baking/boiling, shrinkage 0.34966%88.9 3.54 3.15 0.11 0.10 
Baking/boiling 0.51%5.10 0.16 
Losses after baking/boiling, shrinkage 0.34966%89.4 3.52 3.15 0.11 0.10 
Fruit lipstick in candy No. 228
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 31.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 94.63 73.81 3.00 2.34 
3Apple puree [GOST]10.0 45.20 4.52 1.43 0.14 
4Chokeberry puree10.0 45.20 4.52 1.43 0.14 
Total25.4 74.6 1216.69 908.18 38.53 28.76 
Losses 0.9%8.18 0.26 
Output10.0 90.0 1000.00 900.00 31.67 28.50 
Losses before baking/boiling, shrinkage 0.45032%74.6 5.48 4.09 0.17 0.13 
Baking/boiling 17.06%206.67 6.54 
Losses after baking/boiling, shrinkage 0.45032%90.0 4.54 4.09 0.14 0.13 
Sugar syrup (in candy) in candy No. 228
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 32.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  199.40 —   6.51 —   
Total20.0 80.0 1003.01 802.40 32.77 26.21 
Losses 0.3%2.40 0.079
Output20.0 80.0 1000.00 800.00 32.67 26.13 
Losses before baking/boiling, shrinkage 0.14984%80.0 1.50 1.20 0.0490.039
Losses after baking/boiling, shrinkage 0.14984%80.0 1.50 1.20 0.0490.039
Consolidated recipe, k=1.003359
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 41.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8526.25 26.21 26.34 26.30 
2Fat glaze99.0 10.03 9.93 10.07 9.97 
3water—  6.51 —   6.54 —   
4Starch syrup78.0 3.00 2.34 3.01 2.35 
5Apple puree [GOST]10.0 1.43 0.14 1.44 0.14 
6Sign up10.0 1.43 0.14 1.44 0.14 
7Alcohol—  0.38 —   0.38 —   
8Citric acid (E330)91.2 0.12 0.11 0.12 0.11 
Total49.15 38.88 49.32 39.01 
Total phase loss 1.9%0.73 
Other losses 0.33%0.13 
General losses 2.2%0.86 
Output91.7 41.60 38.15 41.60 38.15 
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