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All groups → All products → Dragee → Dragee jelly → №022 Dragee "Black currant" → 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 205.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Blackcurrant puree10.0 500.00 50.00 102.75 10.28 
3Starch syrup78.0 145.00 113.10 29.80 23.24 
4Agar (E406)85.0 11.80 10.03 2.42 2.06 
5Citric acid (E330)98.0 4.40 4.31 0.90 0.89 
6Sign up
Total36.3 63.7 1342.00 854.23 275.78 175.54 
Losses 0.49%4.23 0.87 
Output15.0 85.0 1000.00 850.00 174.68 
Losses before baking/boiling, shrinkage 0.24732%63.7 3.32 2.11 0.68 0.43 
Baking/boiling 25.11%336.20 69.09 
Losses after baking/boiling, shrinkage 0.24732%85.0 2.49 2.11 0.51 0.43 
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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№022 Dragee "Black currant" (Body recipe) included in recipes:

№022 Dragee "Black currant"Coating recipe
№022 Dragee "Black currant"Glossing recipe
№022 Dragee "Black currant"Recipe for 1st knurling
№022 Dragee "Black currant"Recipe for 2nd knurling

Recipe on №022 Dragee "Black currant" (Body recipe) contained in handbooks:

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