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All groups → All products → Halva → Sunflower halva → №06 Halva "Kubanskaya" → No. 06 → Consolidated recipe

Consolidated recipe: №06 Halva "Kubanskaya"

No. 06
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 245.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Grated mass of sunflower kernel [grated sunflower seeds, grated sunflower seed kernel]99.0 376.42 372.66 92.34 91.41 
3Unfat fried soy flour96.0 126.36 121.31 31.00 29.76 
4Vegetable oil100.0 42.05 42.05 10.31 10.31 
5Vanillin—  0.30 —   0.074—   
Total3.2 96.8 1005.07 972.95 246.54 238.67 
Losses 0.5%4.91 1.20 
Output3.2 96.8 1000.00 968.05 237.46 
Losses before baking/boiling, shrinkage 0.25222%96.8 2.54 2.45 0.62 0.60 
Losses after baking/boiling, shrinkage 0.25222%96.8 2.54 2.45 0.62 0.60 
List of recipes
Knocked down caramel mass Recipe No. 4
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 112.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Licorice root extract30.0 9.60 2.88 1.08 0.32 
Total4.6 95.4 998.16 951.90 112.62 107.40 
Losses 0.2%1.90 0.21 
Output5.0 95.0 1000.00 950.00 112.82 107.18 
Losses before baking/boiling, shrinkage 0.09967%95.4 0.99 0.95 0.11 0.11 
Baking/boiling -0.38%-3.83 -0.43 
Losses after baking/boiling, shrinkage 0.09967%95.0 1.00 0.95 0.11 0.11 
Caramel mass (in halva) Recipe No. 4
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 111.53 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 501.42 391.11 55.92 43.62 
3Lactic acid (E270)40.0 0.80 0.32 0.0890.036
Total10.4 89.6 1078.42 966.76 120.28 107.83 
Losses 0.7%6.76 0.75 
Output4.0 96.0 1000.00 960.00 111.53 107.07 
Losses before baking/boiling, shrinkage 0.34979%89.6 3.77 3.38 0.42 0.38 
Baking/boiling 6.62%71.13 7.93 
Losses after baking/boiling, shrinkage 0.34979%96.0 3.52 3.38 0.39 0.38 
Consolidated recipe, k=1.007047
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 245.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.0 92.34 91.41 92.99 92.06 
2Granulated sugar99.8564.27 64.17 64.72 64.62 
3Starch syrup78.0 55.92 43.62 56.32 43.93 
4Unfat fried soy flour96.0 31.00 29.76 31.21 29.97 
5Vegetable oil100.0 10.31 10.31 10.39 10.39 
6Sign up30.0 1.08 0.32 1.09 0.33 
7Lactic acid (E270)40.0 0.0890.0360.0900.036
8Vanillin—  0.074—   0.074—   
Total255.08 239.63 256.88 241.32 
Total phase loss 0.91%2.17 
Other losses 0.7%1.69 
General losses 1.6%3.86 
Output96.8 245.30 237.46 245.30 237.46 
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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Recipe on №06 Halva "Kubanskaya" contained in handbooks:

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