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All groups → All products → Chocolate → Chocolate with fillings → No. 112 Milk chocolate with citrus filling → Finished chocolate → Consolidated recipe

Consolidated recipe: No. 112 Milk chocolate with citrus filling

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 377.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling84.0 428.50 359.94 161.84 135.95 
Total7.4 92.6 1019.38 943.73 385.02 356.45 
Losses 1.9%17.93 6.77 
Output7.4 92.6 1000.00 925.80 349.67 
Losses before baking/boiling, shrinkage 0.94992%92.6 9.68 8.96 3.66 3.39 
Baking/boiling 0.0%0.0130.005
Losses after baking/boiling, shrinkage 0.94992%92.6 9.68 8.96 3.66 3.39 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 161.84 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Citrus jam72.0 156.54 112.71 25.34 18.24 
3Alcohol—  35.80 —   5.79 —   
4Citric acid (E330)91.2 0.98 0.89 0.16 0.14 
5Paint red—  0.96 —   0.16 —   
6Sign up
Total15.3 84.7 1007.06 852.80 162.99 138.02 
Losses 1.5%12.80 2.07 
Output16.0 84.0 1000.00 840.00 161.84 135.95 
Losses before baking/boiling, shrinkage 0.75021%84.7 7.56 6.40 1.22 1.04 
Baking/boiling -0.81%-8.11 -1.31 
Losses after baking/boiling, shrinkage 0.75021%84.0 7.62 6.40 1.23 1.04 
Pomade
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 131.47 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 104.63 81.61 13.76 10.73 
3water—  66.45 —   8.74 —   
Total9.0 91.0 1008.07 917.35 132.53 120.60 
Losses 0.8%7.35 0.97 
Output9.0 91.0 1000.00 910.00 131.47 119.63 
Losses before baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.53 0.48 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.53 0.48 
Consolidated recipe, k=1.006951
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 377.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up98.8 223.18 220.50 224.73 222.03 
2Granulated sugar99.85110.04 109.87 110.80 110.63 
3Citrus jam72.0 25.34 18.24 25.51 18.37 
4Starch syrup78.0 13.76 10.73 13.85 10.80 
5water—  8.74 —   8.80 —   
6Sign up—  5.79 —   5.83 —   
7Citric acid (E330)91.2 0.16 0.14 0.16 0.15 
8Paint red—  0.16 —   0.16 —   
9Citrus essence—  0.078—   0.078—   
Total387.22 359.48 389.92 361.98 
Total phase loss 2.7%9.81 
Other losses 0.69%2.50 
General losses 3.4%12.31 
Output92.6 377.70 349.67 377.70 349.67 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesmilk chocolateno 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 No. 112 Milk chocolate with citrus filling contained in handbooks:

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