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All groups → All products → Marmalade → Jelly marmalade → molded on furcellaria agar → No. 055 "Jelly mold" marmalade → No. 055 → Consolidated recipe

Consolidated recipe No. 055 "Jelly mold" marmalade

No. 055
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 59.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 181.90 141.88 10.86 8.47 
3water—  119.95 —   7.16 —   
4Granulated sugar (for sprinkling)99.8586.60 86.47 5.17 5.16 
5Lactic acid (E270)40.0 21.00 8.40 1.25 0.50 
6Sign up
7Sodium lactate (E325)40.0 10.50 4.20 0.63 0.25 
8Different dye—  0.50 —   0.030—   
9Essence—  0.40 —   0.024—   
Total18.0 82.0 1019.85 836.28 60.89 49.93 
Losses 1.9%16.28 0.97 
Output18.0 82.0 1000.00 820.00 48.95 
Losses before baking/boiling, shrinkage 0.97316%82.0 9.92 8.14 0.59 0.49 
Losses after baking/boiling, shrinkage 0.97316%82.0 9.92 8.14 0.59 0.49 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 59.7 kg finished product
in kind
in solids
1Sign up99.8539.81 39.75 
2Starch syrup78.0 10.86 8.47 
3water—  7.16 —   
4Lactic acid (E270)40.0 1.25 0.50 
5Furcellaria Agar85.0 1.12 0.95 
6Sign up40.0 0.63 0.25 
7Different dye—  0.030—   
8Essence—  0.024—   
Total60.89 49.93 
General losses 1.9%0.97 
Output82.0 59.70 48.95 
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