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All groups → All products → Marmalade → Jelly marmalade → shaped on agar → №047 Fruit jelly "Strawberry" → Ready marmalade → Consolidated recipe

Consolidated recipe: №047 Fruit jelly "Strawberry"

Ready marmalade
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 96.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for sprinkling)99.8546.30 46.23 4.45 4.44 
Total22.4 77.6 1004.72 779.29 96.55 74.89 
Losses 0.47%3.66 0.35 
Output22.4 77.6 1000.00 775.63 74.54 
Losses before baking/boiling, shrinkage 0.235%77.6 2.36 1.83 0.23 0.18 
Losses after baking/boiling, shrinkage 0.235%77.6 2.36 1.83 0.23 0.18 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 92.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Jelly mass without supply77.6 250.03 194.00 23.03 17.87 
Total23.5 76.5 1002.69 766.92 92.35 70.64 
Losses 0.27%2.06 0.19 
Output23.5 76.5 1000.00 764.86 92.10 70.45 
Losses before baking/boiling, shrinkage 0.13414%76.5 1.34 1.03 0.12 0.095
Losses after baking/boiling, shrinkage 0.13414%76.5 1.34 1.03 0.12 0.095
Jelly mass with supply
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 69.32 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Strawberry supply70.0 189.50 132.65 13.14 9.20 
3Citric acid (E330)91.2 2.22 2.02 0.15 0.14 
Total23.9 76.1 1007.05 766.55 69.81 53.14 
Losses 0.7%5.37 0.37 
Output23.9 76.1 1000.00 761.19 69.32 52.77 
Losses before baking/boiling, shrinkage 0.35%76.1 3.52 2.68 0.24 0.19 
Losses after baking/boiling, shrinkage 0.35%76.1 3.52 2.68 0.24 0.19 
Jelly mass without supply
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 23.03 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 6.75 6.16 0.16 0.14 
Total22.4 77.6 1007.05 781.39 23.19 17.99 
Losses 0.7%5.47 0.13 
Output22.4 77.6 1000.00 775.92 23.03 17.87 
Losses before baking/boiling, shrinkage 0.35%77.6 3.52 2.73 0.0810.063
Losses after baking/boiling, shrinkage 0.35%77.6 3.52 2.73 0.0810.063
Agar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 79.56 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 275.40 214.81 21.91 17.09 
3water—  162.27 —   12.91 —   
4Agar (E406)85.0 11.79 10.02 0.94 0.80 
Total22.5 77.5 1002.01 776.55 79.72 61.78 
Losses 0.2%1.55 0.12 
Output22.5 77.5 1000.00 775.00 79.56 61.66 
Losses before baking/boiling, shrinkage 0.1001%77.5 1.00 0.78 0.0800.062
Losses after baking/boiling, shrinkage 0.1001%77.5 1.00 0.78 0.0800.062
Consolidated recipe, k=1.00473
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 96.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8548.41 48.34 48.64 48.57 
2Starch syrup78.0 21.91 17.09 22.01 17.17 
3Strawberry supply70.0 13.14 9.20 13.20 9.24 
4water—  12.91 —   12.97 —   
5Agar (E406)85.0 0.94 0.80 0.94 0.80 
6Sign up91.2 0.31 0.28 0.31 0.28 
Total97.61 75.70 98.07 76.06 
Total phase loss 1.5%1.16 
Other losses 0.47%0.36 
General losses 2.0%1.52 
Output77.6 96.10 74.54 96.10 74.54 
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 №047 Fruit jelly "Strawberry" contained in handbooks:

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