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All groups → All products → Marmalade → Jelly marmalade → carved on furcellaria agar → №108 Marmalade "Baltika" → No. 108 → Consolidated recipe

Consolidated recipe: №108 Marmalade "Baltika"

No. 108
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 355.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 149.50 116.61 53.12 41.43 
3water—  135.96 —   48.31 —   
4Granulated sugar (for sprinkling)99.8586.60 86.47 30.77 30.72 
5Furcellaria Agar85.0 26.50 22.52 9.42 8.00 
6Sign up
7Lemon oil—  0.20 —   0.071—   
Total18.0 82.0 1020.36 836.70 362.53 297.28 
Losses 2.0%16.70 5.93 
Output18.0 82.0 1000.00 820.00 291.35 
Losses before baking/boiling, shrinkage 0.99777%82.0 10.18 8.35 3.62 2.97 
Losses after baking/boiling, shrinkage 0.99777%82.0 10.18 8.35 3.62 2.97 
List of recipes
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 355.3 kg finished product
in kind
in solids
1Sign up99.85245.94 245.57 
2Starch syrup78.0 53.12 41.43 
3water—  48.31 —   
4Furcellaria Agar85.0 9.42 8.00 
5Lactic acid (E270)40.0 5.68 2.27 
6Sign up—  0.071—   
Total362.53 297.28 
General losses 2.0%5.93 
Output82.0 355.30 291.35 
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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