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Consolidated recipe №123 Pastila "In chocolate"
Name of raw materials | Raw material consumption | |||
---|---|---|---|---|
sum of phases | on 538.1 kg finished product | |||
in kind | in solids | in kind | in solids | |
Sign up | 249.53 | 249.15 | 251.98 | 251.60 |
Apple puree [GOST] | 222.12 | 22.21 | 224.30 | 22.43 |
Chocolate glaze [Skurikhin] | 189.38 | 187.68 | 191.24 | 189.52 |
Starch syrup | 39.17 | 30.55 | 39.55 | 30.85 |
water | 26.94 | — | 27.21 | — |
Sign up | 8.47 | 1.02 | 8.55 | 1.03 |
Lactic acid (E270) | 2.18 | 0.87 | 2.20 | 0.88 |
Agar (E406) | 2.17 | 1.85 | 2.20 | 1.87 |
Vanilla essence | 0.22 | — | 0.22 | — |
Total | 740.19 | 493.33 | 747.46 | 498.18 |
Total phase loss 3.4% | 16.58 | |||
Other losses 1.0% | 4.84 | |||
General losses 4.3% | 21.42 | |||
Output | 538.10 | 476.76 | 538.10 | 476.76 |
calculations, forms, documents:
- Consolidated recipe №123 Pastila "In chocolate"
- Technological map №123 Pastila "In chocolate"
- Energy value №123 Pastila "In chocolate"
- Mass fraction of sugar and fat №123 Pastila "In chocolate"
- Nutritional value №123 Pastila "In chocolate"
- Constructor ganache №123 Pastila "In chocolate"
- The cost of raw materials for №123 Pastila "In chocolate"
- Homemade recipe №123 Pastila "In chocolate"
- Technology instruction №123 Pastila "In chocolate"
- Recipe №123 Pastila "In chocolate"
- Technical and technological map №123 Pastila "In chocolate"