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All groups → All products → Paste → on agar → №125 Pastila "Sweet" → Pastel layer → Consolidated recipe

Consolidated recipe: Pastel layer

Pastel layer
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 65.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]	96.0	77.67	74.56	5.10	4.89
3	Confectionery fat	99.7	47.08	46.94	3.09	3.08
4	Powdered sugar	99.85	47.08	47.01	3.09	3.08
5	Potato starch	80.0	15.70	12.56	1.03	0.82
6	Sign up
7	Essence orange	—	0.50	—	0.033	—
	Total	10.9 89.1	1029.62	917.53	67.54	60.19
	Losses 3.0%			27.53		1.81
	Output	11.0 89.0	1000.00	890.00		58.38
	Losses before baking/boiling, shrinkage 1.50002%	89.1	15.44	13.76	1.01	0.90
	Baking/boiling -0.13%		-1.29		-0.085
	Losses after baking/boiling, shrinkage 1.50002%	89.0	15.46	13.76	1.01	0.90

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Whipped mass
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 55.1 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Raw egg white	12.0	37.42	4.49	2.06	0.25
3	Powdered sugar	99.85	37.36	37.30	2.06	2.06
4	Apple puree	14.0	28.00	3.92	1.54	0.22
5	water	—	15.35	—	0.85	—
	Total	12.5 87.5	1005.04	879.41	55.37	48.45
	Losses 0.5%			4.41		0.24
	Output	12.5 87.5	1000.00	875.00	55.10	48.21
	Losses before baking/boiling, shrinkage 0.25072%	87.5	2.52	2.20	0.14	0.12
	Losses after baking/boiling, shrinkage 0.25072%	87.5	2.52	2.20	0.14	0.12

Sugar Treacle Syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 48.86 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	474.17	369.85	23.17	18.07
	Total	10.0 90.0	1053.73	948.54	51.49	46.35
	Losses 0.9%			8.54		0.42
	Output	6.0 94.0	1000.00	940.00	48.86	45.93
	Losses before baking/boiling, shrinkage 0.45034%	90.0	4.75	4.27	0.23	0.21
	Baking/boiling 4.24%		44.44		2.17
	Losses after baking/boiling, shrinkage 0.45034%	94.0	4.54	4.27	0.22	0.21

Apple puree
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.54 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
	Total	90.0 10.0	1412.70	141.27	2.18	0.22
	Losses 0.9%			1.27		0.002
	Output	86.0 14.0	1000.00	140.00	1.54	0.22
	Losses before baking/boiling, shrinkage 0.44949%	10.0	6.35	0.64	0.010	0.001
	Baking/boiling 28.57%		401.81		0.62
	Losses after baking/boiling, shrinkage 0.44949%	14.0	4.54	0.64	0.007	0.001

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 65.6 kg finished product
			in kind	in solids
1	Sign up	99.85	28.32	28.28
2	Starch syrup	78.0	23.17	18.07
3	Powdered sugar	99.85	5.15	5.14
4	Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]	96.0	5.10	4.89
5	Confectionery fat	99.7	3.09	3.08
6	Sign up	10.0	2.18	0.22
7	Raw egg white	12.0	2.06	0.25
8	Potato starch	80.0	1.03	0.82
9	water	—	0.85	—
10	Citric acid (E330)	91.2	0.11	0.10
11	Sign up	—	0.033	—
	Total		71.08	60.85
	General losses 4.1%			2.47
	Output	89.0	65.60	58.38

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	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).	Yes	skimmed milk powder	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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Consolidated recipe: Pastel layer

№125 Pastila "Sweet" (Pastel layer) included in recipes:

Recipe on №125 Pastila "Sweet" (Pastel layer) contained in handbooks:

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