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All groups → All products → Eastern sweets → type of soft candy → №034 Turkish delight "Zemfira" → Ready-made Turkish delight → Consolidated recipe

Consolidated recipe: №034 Turkish delight "Zemfira"

Ready-made Turkish delight
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 520.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8529.75 29.71 15.50 15.47 
Total20.4 79.6 1035.95 824.60 539.63 429.54 
Losses 0.56%4.60 2.40 
Output18.0 82.0 1000.00 820.00 427.14 
Losses before baking/boiling, shrinkage 0.27913%79.6 2.89 2.30 1.51 1.20 
Baking/boiling 2.93%30.25 15.76 
Losses after baking/boiling, shrinkage 0.27913%82.0 2.81 2.30 1.46 1.20 
List of recipes
Product without sprinkling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 524.13 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85337.29 336.78 176.78 176.52 
3water—  66.61 —   34.91 —   
4Raw egg white12.0 64.25 7.71 33.68 4.04 
5Lactic acid (E270)40.0 13.00 5.20 6.81 2.73 
6Sign up
7Sodium lactate (E325)40.0 5.70 2.28 2.99 1.20 
8Essence of fruit and berry—  1.00 —   0.52 —   
Total21.0 79.0 1030.96 814.46 540.36 426.88 
Losses 3.0%24.46 12.82 
Output21.0 79.0 1000.00 790.00 524.13 414.06 
Losses before baking/boiling, shrinkage 1.50146%79.0 15.48 12.23 8.11 6.41 
Losses after baking/boiling, shrinkage 1.50146%79.0 15.48 12.23 8.11 6.41 
Sakh.-Pat. syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 278.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 376.53 293.69 104.81 81.76 
3water—  67.68 —   18.84 —   
Total15.0 85.0 1009.09 857.73 280.90 238.77 
Losses 0.9%7.73 2.15 
Output15.0 85.0 1000.00 850.00 278.37 236.61 
Losses before baking/boiling, shrinkage 0.45038%85.0 4.54 3.86 1.27 1.08 
Losses after baking/boiling, shrinkage 0.45038%85.0 4.54 3.86 1.27 1.08 
Consolidated recipe, k=1.004016
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 520.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85334.03 333.53 335.37 334.87 
2Starch syrup78.0 104.81 81.76 105.24 82.08 
3water—  53.75 —   53.97 —   
4Raw egg white12.0 33.68 4.04 33.81 4.06 
5Powdered sugar99.8515.50 15.47 15.56 15.54 
6Sign up40.0 6.81 2.73 6.84 2.74 
7Apple pectin (E440)92.0 6.29 5.79 6.31 5.81 
8Sodium lactate (E325)40.0 2.99 1.20 3.00 1.20 
9Essence of fruit and berry—  0.52 —   0.53 —   
Total558.38 444.51 560.63 446.29 
Total phase loss 3.9%17.37 
Other losses 0.4%—   
General losses 4.3%19.15 
Output82.0 520.90 427.14 520.90 427.14 
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.Yesraw egg whiteno 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 №034 Turkish delight "Zemfira" contained in handbooks:

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