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

Consolidated recipe: Marmalade layer

Marmalade layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 180 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Middle layer73.0 335.75 245.10 60.44 44.12 
Total27.0 73.0 1007.38 735.39 181.33 132.37 
Losses 0.73%5.39 0.97 
Output27.0 73.0 1000.00 730.00 131.40 
Losses before baking/boiling, shrinkage 0.3663%73.0 3.69 2.69 0.66 0.48 
Losses after baking/boiling, shrinkage 0.3663%73.0 3.69 2.69 0.66 0.48 
List of recipes
Top and bottom layers
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 120.89 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  132.63 —   16.03 —   
3Apple puree [GOST]10.0 109.40 10.94 13.23 1.32 
4Starch syrup78.0 100.32 78.25 12.13 9.46 
5Lactic acid (E270)40.0 24.60 9.84 2.97 1.19 
6Sign up
7Different dye—  0.74 —   0.089—   
8The essence is different—  0.23 —   0.028—   
Total27.0 73.0 1006.19 734.52 121.64 88.80 
Losses 0.62%4.52 0.55 
Output27.0 73.0 1000.00 730.00 120.89 88.25 
Losses before baking/boiling, shrinkage 0.30759%73.0 3.09 2.26 0.37 0.27 
Losses after baking/boiling, shrinkage 0.30759%73.0 3.09 2.26 0.37 0.27 
Middle layer
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 60.44 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  114.69 —   6.93 —   
3Apple puree [GOST]10.0 109.56 10.96 6.62 0.66 
4Starch syrup78.0 100.50 78.39 6.07 4.74 
5Lactic acid (E270)40.0 24.67 9.87 1.49 0.60 
6Sign up
7Agar (E406)85.0 12.23 10.40 0.74 0.63 
8Vanilla essence—  0.30 —   0.018—   
Total27.0 73.0 1011.17 738.15 61.11 44.61 
Losses 1.1%8.15 0.49 
Output27.0 73.0 1000.00 730.00 60.44 44.12 
Losses before baking/boiling, shrinkage 0.55212%73.0 5.58 4.08 0.34 0.25 
Losses after baking/boiling, shrinkage 0.55212%73.0 5.58 4.08 0.34 0.25 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 180 kg finished product
in kind
in solids
1Sign up99.85113.56 113.39 
2water—  22.97 —   
3Apple puree [GOST]10.0 19.85 1.98 
4Starch syrup78.0 18.20 14.20 
5Lactic acid (E270)40.0 4.46 1.79 
6Sign up85.0 2.22 1.89 
7Raw egg white12.0 1.36 0.16 
8Different dye—  0.089—   
9The essence is different—  0.028—   
10Vanilla essence—  0.018—   
Total182.75 133.41 
General losses 1.5%2.01 
Output73.0 180.00 131.40 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno 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" (Marmalade layer) included in recipes:

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

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