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Consolidated recipe №032 Fruit jelly "Berry in chocolate"
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 772 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 328.62 | 328.13 | 331.45 | 330.95 |
Chocolate glaze [Skurikhin] | 233.51 | 231.41 | 235.51 | 233.39 |
Apple puree [GOST] | 183.66 | 18.37 | 185.24 | 18.52 |
Starch syrup | 65.54 | 51.12 | 66.11 | 51.56 |
Supply | 40.37 | 28.26 | 40.72 | 28.50 |
Sign up | 30.40 | 3.65 | 30.66 | 3.68 |
Agar (E406) | 5.82 | 4.95 | 5.87 | 4.99 |
Sodium lactate (E325) | 5.46 | 2.18 | 5.51 | 2.20 |
Citric acid (E330) | 2.92 | 2.66 | 2.94 | 2.68 |
Essence | 0.22 | — | 0.22 | — |
Total | 896.53 | 670.73 | 904.24 | 676.49 |
Total phase loss 2.2% | 14.53 | |||
Other losses 0.85% | 5.77 | |||
General losses 3.0% | 20.29 | |||
Output | 772.00 | 656.20 | 772.00 | 656.20 |
calculations, forms, documents:
- Consolidated recipe №032 Fruit jelly "Berry in chocolate"
- Technological map №032 Fruit jelly "Berry in chocolate"
- Energy value №032 Fruit jelly "Berry in chocolate"
- Mass fraction of sugar and fat №032 Fruit jelly "Berry in chocolate"
- Nutritional value №032 Fruit jelly "Berry in chocolate"
- Constructor ganache №032 Fruit jelly "Berry in chocolate"
- The cost of raw materials for №032 Fruit jelly "Berry in chocolate"
- Homemade recipe №032 Fruit jelly "Berry in chocolate"
- Technology instruction №032 Fruit jelly "Berry in chocolate"
- Recipe №032 Fruit jelly "Berry in chocolate"
- Technical and technological map №032 Fruit jelly "Berry in chocolate"