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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_ 22 ℃ fruit filling → Consolidated recipe

Consolidated recipe: №293 "Chocolate set"

No. 293_ 22 ℃ fruit filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 811.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Candy body No. 29377.0 404.04 311.11 328.00 252.56 
Total9.7 90.3 1010.10 911.72 820.00 740.13 
Losses 1.0%9.12 7.40 
Output9.7 90.3 1000.00 902.60 732.73 
Losses before baking/boiling, shrinkage 0.49995%90.3 5.05 4.56 4.10 3.70 
Losses after baking/boiling, shrinkage 0.49995%90.3 5.05 4.56 4.10 3.70 
List of recipes
Candy body No. 293 Retz. No. 22 candy"From fruit. Beginning."
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 328 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 266.30 26.63 87.35 8.73 
3Blackcurrant podvarka69.0 133.14 91.87 43.67 30.13 
4Berry tincture in alcohol—  66.58 —   21.84 —   
Total30.8 69.2 1131.84 783.32 371.24 256.93 
Losses 1.7%13.32 4.37 
Output23.0 77.0 1000.00 770.00 328.00 252.56 
Losses before baking/boiling, shrinkage 0.85009%69.2 9.62 6.66 3.16 2.18 
Baking/boiling 10.12%113.57 37.25 
Losses after baking/boiling, shrinkage 0.85009%77.0 8.65 6.66 2.84 2.18 
Consolidated recipe, k=1.012544
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 811.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 492.00 487.57 498.17 493.69 
2Granulated sugar99.85218.39 218.06 221.13 220.80 
3Apricot puree10.0 87.35 8.73 88.44 8.84 
4Blackcurrant podvarka69.0 43.67 30.13 44.22 30.51 
5Berry tincture in alcohol—  21.84 —   22.11 —   
Total863.24 744.50 874.07 753.84 
Total phase loss 1.6%11.77 
Other losses 1.2%9.34 
General losses 2.8%21.11 
Output90.3 811.80 732.73 811.80 732.73 
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 №293 "Chocolate set" contained in handbooks:

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