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All groups → All products → Sweets → Sets of sweets → №294 "Theatrical set" → No. 294_11 "Liqueur-jelly No. 2" → Consolidated recipe

Consolidated recipe: №294 "Theatrical set"

No. 294_11 "Liqueur-jelly No. 2"
Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
		on 1 t phase		on 100.5 kg finished product
		in kind	in solids	in kind	in solids
Total	100.0 —	—	—	—	—
Losses 999999999.0%			-853.70		-85.80
Output	14.6 85.4	1000.00	853.70		85.80
Losses before baking/boiling, shrinkage -Infinity%	—	999999999.00	0.00	999999999.00	0.00
Baking/boiling NaN%		999999999.00		999999999.00
Losses after baking/boiling, shrinkage NaN%	85.4	-500.00	-426.85	-50.25	-42.90

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Consolidated recipe, k=Infinity
Name of raw materials	Mass fraction of solids,%	Raw material consumption
		sum of phases		on 100.5 kg finished product
		in kind	in solids	in kind	in solids
Total		—	—	—	89.92
Total phase loss 999999999.0%			-85.80
Other losses 100.0%					89.92
General losses 4.6%					4.13
Output	85.4	100.50	85.80	100.50	85.80

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	No	No
Crustaceans and products thereof.	No	No
Eggs and products thereof.	No	No
Fish and products thereof.	No	No
Peanuts and products thereof.	No	No
Soybeans and products thereof.	No	No
Milk and products thereof (including lactose).	No	No
Nut sand products thereof.	No	No
Celery and products thereof.	No	No
Mustard and products thereof.	No	No
Sesame seeds and products thereof.	No	No
Sulphur dioxide and sulphites.	No	No
Lupin and products thereof.	No	No
Molluscs and products thereof.	No	No
Aspartame and aspartame-acesulfame salt.	No	No

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Recipe on №294 "Theatrical set" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: №294 "Theatrical set"

Recipe on №294 "Theatrical set" contained in handbooks:

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