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All groups → All products → Dragee → Dragee jelly → №020 Dragee in chocolate "Saamo" → Body recipe → Consolidated recipe

Consolidated recipe: Body recipe

Body recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 243.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 268.90 209.74 65.37 50.99 
3Puree fruit and berry varietal10.0 120.00 12.00 29.17 2.92 
4Roasted ground nut kernels97.5 75.10 73.22 18.26 17.80 
5Agar (E406)85.0 10.50 8.92 2.55 2.17 
6Sign up
7Lemon essence—  2.00 —   0.49 —   
Total17.1 82.9 1012.40 838.82 246.11 203.92 
Losses 1.6%13.82 3.36 
Output17.5 82.5 1000.00 825.00 200.56 
Losses before baking/boiling, shrinkage 0.82373%82.9 8.34 6.91 2.03 1.68 
Baking/boiling -0.43%-4.31 -1.05 
Losses after baking/boiling, shrinkage 0.82373%82.5 8.38 6.91 2.04 1.68 
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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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№020 Dragee in chocolate "Saamo" (Body recipe) included in recipes:

№020 Dragee in chocolate "Saamo"Coating with chocolate
№020 Dragee in chocolate "Saamo"Glossing recipe
№020 Dragee in chocolate "Saamo"Recipe for 1st knurling
№020 Dragee in chocolate "Saamo"Recipe for 2nd knurling

Recipe on №020 Dragee in chocolate "Saamo" (Body recipe) contained in handbooks:

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