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All groups → All products → Marmalade → Jelly marmalade → shaped on agar → №050 Marmalade "Figures in chocolate" → Ready marmalade → Consolidated recipe

Consolidated recipe №050 Marmalade "Figures in chocolate"

Ready marmalade
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 876.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 202.52 200.70 177.45 175.85 
Total17.0 83.0 1010.10 838.69 885.05 734.86 
Losses 1.0%8.39 7.35 
Output17.0 83.0 1000.00 830.30 727.51 
Losses before baking/boiling, shrinkage 0.49995%83.0 5.05 4.19 4.42 3.67 
Losses after baking/boiling, shrinkage 0.49995%83.0 5.05 4.19 4.42 3.67 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 707.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 236.18 184.22 167.12 130.35 
3Strawberry supply70.0 199.90 139.93 141.45 99.01 
4water—  100.48 —   71.10 —   
5Agar (E406)85.0 10.78 9.16 7.63 6.48 
6Sign up
Total21.0 79.0 1023.55 808.61 724.27 572.17 
Losses 2.3%18.61 13.17 
Output21.0 79.0 1000.00 790.00 707.60 559.01 
Losses before baking/boiling, shrinkage 1.15054%79.0 11.78 9.30 8.33 6.58 
Losses after baking/boiling, shrinkage 1.15054%79.0 11.78 9.30 8.33 6.58 
Consolidated recipe, k=1.0131
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 876.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85335.31 334.81 339.70 339.19 
2Chocolate glaze [Skurikhin]99.1 177.45 175.85 179.77 178.15 
3Starch syrup78.0 167.12 130.35 169.31 132.06 
4Strawberry supply70.0 141.45 99.01 143.30 100.31 
5water—  71.10 —   72.03 —   
6Sign up85.0 7.63 6.48 7.73 6.57 
7Citric acid (E330)91.2 1.66 1.51 1.68 1.53 
Total901.72 748.02 913.53 757.82 
Total phase loss 2.7%20.51 
Other losses 1.3%9.80 
General losses 4.0%30.31 
Output83.0 876.20 727.51 876.20 727.51 
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Recipe on №050 Marmalade "Figures in chocolate" contained in handbooks:

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