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All groups → All products → Marmalade → Fruit jelly marmalade → shaped on agar → №032 Fruit jelly "Berry in chocolate" → Ready marmalade → Consolidated recipe

Consolidated recipe: №032 Fruit jelly "Berry in chocolate"

Ready marmalade
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 445.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 302.47 299.75 134.84 133.63 
Total15.0 85.0 1009.86 858.59 450.20 382.76 
Losses 1.0%8.59 3.83 
Output15.0 85.0 1000.00 850.00 378.93 
Losses before baking/boiling, shrinkage 0.5%85.0 5.05 4.29 2.25 1.91 
Baking/boiling -0.02%-0.24 -0.11 
Losses after baking/boiling, shrinkage 0.5%85.0 5.05 4.29 2.25 1.91 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 315.35 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 336.31 33.63 106.06 10.61 
3Starch syrup78.0 120.02 93.62 37.85 29.52 
4Supply70.0 73.93 51.75 23.31 16.32 
5Raw egg white12.0 55.67 6.68 17.56 2.11 
6Sign up
7Sodium lactate (E325)40.0 10.00 4.00 3.15 1.26 
8Citric acid (E330)91.2 5.34 4.87 1.68 1.54 
9Essence—  0.40 —   0.13 —   
Total33.7 66.3 1214.09 804.47 382.87 253.69 
Losses 1.8%14.47 4.56 
Output21.0 79.0 1000.00 790.00 315.35 249.13 
Losses before baking/boiling, shrinkage 0.89913%66.3 10.92 7.23 3.44 2.28 
Baking/boiling 16.13%194.02 61.18 
Losses after baking/boiling, shrinkage 0.89913%79.0 9.16 7.23 2.89 2.28 
Consolidated recipe, k=1.008597
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 445.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85189.77 189.48 191.40 191.11 
2Chocolate glaze [Skurikhin]99.1 134.84 133.63 136.00 134.78 
3Apple puree [GOST]10.0 106.06 10.61 106.97 10.70 
4Starch syrup78.0 37.85 29.52 38.17 29.78 
5Supply70.0 23.31 16.32 23.51 16.46 
6Sign up12.0 17.56 2.11 17.71 2.12 
7Agar (E406)85.0 3.36 2.86 3.39 2.88 
8Sodium lactate (E325)40.0 3.15 1.26 3.18 1.27 
9Citric acid (E330)91.2 1.68 1.54 1.70 1.55 
10Essence—  0.13 —   0.13 —   
Total517.71 387.32 522.16 390.65 
Total phase loss 2.2%8.39 
Other losses 0.85%3.33 
General losses 3.0%11.72 
Output85.0 445.80 378.93 445.80 378.93 
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 №032 Fruit jelly "Berry in chocolate" contained in handbooks:

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