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All groups → All products → Marmalade → Jelly marmalade → agar carved → No. 104 Marmalade "Three-layer" → Top and bottom layers → Consolidated recipe

Consolidated recipe: Top and bottom layers

Top and bottom layers
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 448.3 kg phases
in kind
in solids
in kind
in solids
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2water—  132.63 —   59.46 —   
3Apple puree [GOST]10.0 109.40 10.94 49.04 4.90 
4Starch syrup78.0 100.32 78.25 44.97 35.08 
5Lactic acid (E270)40.0 24.60 9.84 11.03 4.41 
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7Different dye—  0.74 —   0.33 —   
8The essence is different—  0.23 —   0.10 —   
Total27.0 73.0 1006.19 734.52 451.07 329.28 
Losses 0.62%4.52 2.03 
Output27.0 73.0 1000.00 730.00 327.26 
Losses before baking/boiling, shrinkage 0.30759%73.0 3.09 2.26 1.39 1.01 
Losses after baking/boiling, shrinkage 0.30759%73.0 3.09 2.26 1.39 1.01 
List of recipes
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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No. 104 Marmalade "Three-layer" (Top and bottom layers) included in recipes:

No. 104 Marmalade "Three-layer"Marmalade layer
No. 104 Marmalade "Three-layer"Ready marmalade

Recipe on No. 104 Marmalade "Three-layer" (Top and bottom layers) contained in handbooks:

calculations, forms, documents: