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All groups → All products → Eastern sweets → type of soft candy → №095 Crunchy sherbet → No. 095 → Consolidated recipe

Consolidated recipe: №095 Crunchy sherbet

No. 095
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 879.3 kg finished product
in kind
in solids
in kind
in solids
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2Unfat soy flour92.0 141.10 129.81 124.07 114.14 
3Roasted kernels97.5 141.00 137.48 123.98 120.88 
4Confectionery fat99.7 131.60 131.21 115.72 115.37 
5Whole milk powder the weight ratio of fat 26%96.0 103.30 99.17 90.83 87.20 
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7Starch syrup (into caramel mass)78.0 19.50 15.21 17.15 13.37 
8Salt96.5 1.00 0.96 0.88 0.85 
9Vanillin—  0.20 —   0.18 —   
Total2.4 97.6 1030.30 1005.70 905.94 884.31 
Losses 3.0%30.20 26.55 
Output2.4 97.6 1000.00 975.50 857.76 
Losses before baking/boiling, shrinkage 1.50126%97.6 15.47 15.10 13.60 13.28 
Baking/boiling -0.06%-0.64 -0.57 
Losses after baking/boiling, shrinkage 1.50126%97.6 15.48 15.10 13.61 13.28 
List of recipes
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 №095 Crunchy sherbet contained in handbooks:

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