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All groups → All products → Assorted sweets → No. 121 (07) with fondant and fruit filling → Ready candy → Consolidated recipe

Consolidated recipe: No. 121 (07) with fondant and fruit filling

Ready candy
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 271.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	85.9	430.65	369.93	116.92	100.44
	Total	6.3 93.7	1023.52	958.65	277.89	260.27
	Losses 2.3%			22.05		5.99
	Output	6.3 93.7	1000.00	936.60		254.29
	Losses before baking/boiling, shrinkage 1.14997%	93.7	11.77	11.02	3.20	2.99
	Baking/boiling -0.0%		-0.020		-0.006
	Losses after baking/boiling, shrinkage 1.14997%	93.7	11.77	11.02	3.20	2.99

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Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 116.92 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar agar syrup	34.5	83.42	28.78	9.75	3.36
3	Cocoa-butter [cocoa butter]	100.0	83.38	83.38	9.75	9.75
4	water	—	13.02	—	1.52	—
5	Citric acid (E330)	91.2	1.33	1.21	0.16	0.14
6	Sign up
	Total	14.1 85.9	1015.23	872.09	118.70	101.97
	Losses 1.5%			13.09		1.53
	Output	14.1 85.9	1000.00	859.00	116.92	100.44
	Losses before baking/boiling, shrinkage 0.75023%	85.9	7.62	6.54	0.89	0.76
	Losses after baking/boiling, shrinkage 0.75023%	85.9	7.62	6.54	0.89	0.76

Pomade
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 97.48 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	192.14	149.87	18.73	14.61
3	water	—	47.30	—	4.61	—
	Total	9.0 91.0	1008.06	917.34	98.27	89.42
	Losses 0.8%			7.34		0.72
	Output	9.0 91.0	1000.00	910.00	97.48	88.71
	Losses before baking/boiling, shrinkage 0.39987%	91.0	4.03	3.67	0.39	0.36
	Losses after baking/boiling, shrinkage 0.39987%	91.0	4.03	3.67	0.39	0.36

Sugar agar syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.75 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	340.48	339.97	3.32	3.32
3	Agar (E406)	85.0	7.95	6.76	0.078	0.066
	Total	65.5 34.5	1005.01	346.73	9.80	3.38
	Losses 0.5%			1.73		0.017
	Output	65.5 34.5	1000.00	345.00	9.75	3.36
	Losses before baking/boiling, shrinkage 0.24901%	34.5	2.50	0.86	0.024	0.008
	Losses after baking/boiling, shrinkage 0.24901%	34.5	2.50	0.86	0.024	0.008

Consolidated recipe, k=1.005484
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 271.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.3	160.96	159.84	161.85	160.71
2	Granulated sugar	99.85	78.25	78.13	78.68	78.56
3	Starch syrup	78.0	18.73	14.61	18.83	14.69
4	water	—	12.54	—	12.61	—
5	Cocoa-butter [cocoa butter]	100.0	9.75	9.75	9.80	9.80
6	Sign up	91.2	0.16	0.14	0.16	0.14
7	Agar (E406)	85.0	0.078	0.066	0.078	0.066
8	Fruit essence	—	0.039	—	0.039	—
	Total		280.50	262.53	282.04	263.97
	Total phase loss 3.1%			8.25
	Other losses 0.55%					1.44
	General losses 3.7%					9.69
	Output	93.7	271.50	254.29	271.50	254.29

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 No. 121 (07) with fondant and fruit filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Consolidated recipe: No. 121 (07) with fondant and fruit filling

Recipe on No. 121 (07) with fondant and fruit filling contained in handbooks:

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