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All groups → All products → Halva → Sunflower halva → No. 03а Sunflower halvah with nuts → No. 03а → Consolidated recipe

Consolidated recipe: No. 03а Sunflower halvah with nuts

No. 03а
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 212 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]99.0 440.21 435.81 93.32 92.39 
3Roasted kernels97.5 101.17 98.64 21.45 20.91 
4Vanillin—  0.30 —   0.064—   
Total2.6 97.4 1005.07 979.30 213.07 207.61 
Losses 0.5%4.94 1.05 
Output2.6 97.4 1000.00 974.36 206.56 
Losses before baking/boiling, shrinkage 0.25222%97.4 2.54 2.47 0.54 0.52 
Losses after baking/boiling, shrinkage 0.25222%97.4 2.54 2.47 0.54 0.52 
List of recipes
Knocked down caramel mass Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 98.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Soap root extract16.0 19.75 3.16 1.94 0.31 
Total4.6 95.4 1008.16 961.92 99.04 94.50 
Losses 0.2%1.92 0.19 
Output4.0 96.0 1000.00 960.00 98.24 94.31 
Losses before baking/boiling, shrinkage 0.09968%95.4 1.00 0.96 0.10 0.094
Baking/boiling 0.61%6.16 0.60 
Losses after baking/boiling, shrinkage 0.09968%96.0 1.00 0.96 0.10 0.094
Caramel mass (in halva) Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 506.79 395.30 49.21 38.38 
3Hydrochloric acid 10% solution (E507)—  0.70 —   0.068—   
4Bicarbonate soda (E500(ii))100.0 0.20 0.20 0.0190.019
Total10.4 89.6 1089.90 976.83 105.83 94.85 
Losses 0.7%6.83 0.66 
Output3.0 97.0 1000.00 970.00 97.10 94.19 
Losses before baking/boiling, shrinkage 0.34975%89.6 3.81 3.42 0.37 0.33 
Baking/boiling 7.6%82.57 8.02 
Losses after baking/boiling, shrinkage 0.34975%97.0 3.52 3.42 0.34 0.33 
Consolidated recipe, k=1.007002
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 212 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.0 93.32 92.39 93.98 93.04 
2Granulated sugar99.8556.53 56.45 56.93 56.84 
3Starch syrup78.0 49.21 38.38 49.55 38.65 
4Roasted kernels97.5 21.45 20.91 21.60 21.06 
5Soap root extract16.0 1.94 0.31 1.95 0.31 
6Sign up—  0.068—   0.068—   
7Vanillin—  0.064—   0.064—   
8Bicarbonate soda (E500(ii))100.0 0.0190.0190.0200.020
Total222.61 208.46 224.16 209.92 
Total phase loss 0.91%1.90 
Other losses 0.7%1.46 
General losses 1.6%3.36 
Output97.4 212.00 206.56 212.00 206.56 
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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