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All groups → All products → Marmalade → Jelly marmalade → carved on citrus pectin → №111 Fruit jelly "Vigor" → Ready marmalade → Consolidated recipe

Consolidated recipe: №111 Fruit jelly "Vigor"

Ready marmalade
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 652.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Carrot syrup	75.0	170.40	127.80	111.22	83.42
3	Starch syrup	78.0	149.90	116.92	97.84	76.31
4	water	—	97.18	—	63.43	—
5	Granulated sugar (for sprinkling)	99.85	86.60	86.47	56.52	56.44
6	Sign up
7	Sodium lactate (E325)	40.0	10.00	4.00	6.53	2.61
8	Citric acid (E330)	91.2	8.60	7.84	5.61	5.12
9	Enoc dye	33.0	1.00	0.33	0.65	0.22
10	Citrus essence	—	0.40	—	0.26	—
	Total	18.0 82.0	1016.78	833.76	663.65	544.19
	Losses 1.6%			13.76		8.98
	Output	18.0 82.0	1000.00	820.00		535.21
	Losses before baking/boiling, shrinkage 0.82496%	82.0	8.39	6.88	5.47	4.49
	Losses after baking/boiling, shrinkage 0.82496%	82.0	8.39	6.88	5.47	4.49

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Carrot syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 111.22 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	683.46	682.43	76.01	75.90
	Total	53.9 46.1	1649.54	759.72	183.46	84.50
	Losses 1.3%			9.72		1.08
	Output	25.0 75.0	1000.00	750.00	111.22	83.42
	Losses before baking/boiling, shrinkage 0.63979%	46.1	10.55	4.86	1.17	0.54
	Baking/boiling 38.59%		632.51		70.35
	Losses after baking/boiling, shrinkage 0.63979%	75.0	6.48	4.86	0.72	0.54

Consolidated recipe, k=1.001582
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 652.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	441.07	440.41	441.77	441.10
2	Carrot puree	8.0	107.45	8.60	107.62	8.61
3	Starch syrup	78.0	97.84	76.31	97.99	76.44
4	water	—	63.43	—	63.53	—
5	Citrus pectin (E440)	92.0	13.05	12.01	13.07	12.03
6	Sign up	40.0	6.53	2.61	6.54	2.61
7	Citric acid (E330)	91.2	5.61	5.12	5.62	5.13
8	Enoc dye	33.0	0.65	0.22	0.65	0.22
9	Citrus essence	—	0.26	—	0.26	—
	Total		735.89	545.27	737.06	546.14
	Total phase loss 1.8%			10.06
	Other losses 0.16%					0.86
	General losses 2.0%					10.92
	Output	82.0	652.70	535.21	652.70	535.21

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

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Recipe on №111 Fruit jelly "Vigor" contained in handbooks:

1986 Recipes for marmalade, marshmallow and marshmallow

Consolidated recipe: №111 Fruit jelly "Vigor"

Recipe on №111 Fruit jelly "Vigor" contained in handbooks:

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