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All groups → All products → Assorted sweets → No. 121 (11) with fruit-fondant-liqueur filling → Fruit mass → Consolidated recipe

Consolidated recipe: Fruit mass

Fruit mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 395.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85499.65 498.90 197.61 197.32 
3Extruded groats product95.0 60.00 57.00 23.73 22.54 
Total57.9 42.1 1559.65 655.90 616.84 259.41 
Losses 0.9%5.90 2.33 
Output35.0 65.0 1000.00 650.00 257.08 
Losses before baking/boiling, shrinkage 0.4498%42.1 7.02 2.95 2.77 1.17 
Baking/boiling 35.3%548.10 216.77 
Losses after baking/boiling, shrinkage 0.4498%65.0 4.54 2.95 1.80 1.17 
List of recipes
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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No. 121 (11) with fruit-fondant-liqueur filling (Fruit mass) included in recipes:

No. 121 (11) with fruit-fondant-liqueur fillingFruity-fondant filling
No. 121 (11) with fruit-fondant-liqueur fillingReady candy

Recipe on No. 121 (11) with fruit-fondant-liqueur filling (Fruit mass) contained in handbooks:

calculations, forms, documents: