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All groups → All products → Sweets → Unglazed sweets → Fondant candy → No. 269 "Nectar" → No. 269 → Consolidated recipe

Consolidated recipe: No. 269 "Nectar"

No. 269
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 850.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Natural honey78.0 102.67 80.08 87.34 68.13 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.00 64.68 65.50 55.02 
4Roasted almond kernel97.5 30.62 29.85 26.05 25.40 
5Vanillin—  0.15 —   0.13 —   
Total10.7 89.3 1011.21 903.32 860.24 768.45 
Losses 0.7%6.32 5.37 
Output10.3 89.7 1000.00 897.00 763.08 
Losses before baking/boiling, shrinkage 0.3497%89.3 3.54 3.16 3.01 2.69 
Baking/boiling 0.41%4.15 3.53 
Losses after baking/boiling, shrinkage 0.3497%89.7 3.52 3.16 3.00 2.69 
List of recipes
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 681.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   166.45 —   
3Starch syrup78.0 104.63 81.61 71.28 55.59 
Total22.6 77.4 1185.97 917.35 807.90 624.91 
Losses 0.8%7.35 5.00 
Output9.0 91.0 1000.00 910.00 681.22 619.91 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 3.23 2.50 
Baking/boiling 15.0%177.18 120.70 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 2.75 2.50 
Consolidated recipe, k=1.003643
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 850.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85570.17 569.31 572.25 571.39 
2water—  166.45 —   167.06 —   
3Natural honey78.0 87.34 68.13 87.66 68.37 
4Starch syrup78.0 71.28 55.59 71.54 55.80 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 65.50 55.02 65.74 55.22 
6Sign up97.5 26.05 25.40 26.14 25.49 
7Vanillin—  0.13 —   0.13 —   
Total986.92 773.46 990.52 776.27 
Total phase loss 1.3%10.38 
Other losses 0.36%2.82 
General losses 1.7%13.20 
Output89.7 850.70 763.08 850.70 763.08 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutterno 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 No. 269 "Nectar" contained in handbooks:

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