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All groups → All products → Sweets → Sets of sweets → No. 294 (05) Candy "Liqueur-jelly No. 1" → body glazed with fondant glaze → Consolidated recipe

Consolidated recipe: body glazed with fondant glaze

body glazed with fondant glaze
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 291.1 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fondant glaze	90.0	404.04	363.64	117.62	105.85
	Total	14.8 85.2	1010.10	860.61	294.04	250.52
	Losses 1.0%			8.61		2.50
	Output	14.8 85.2	1000.00	852.00		248.02
	Losses before baking/boiling, shrinkage 0.49995%	85.2	5.05	4.30	1.47	1.25
	Losses after baking/boiling, shrinkage 0.49995%	85.2	5.05	4.30	1.47	1.25

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Fondant glaze in candy No. 294 (5)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 117.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Benedictine"	40.0	19.65	7.86	2.31	0.92
3	Citric acid (E330)	91.2	2.41	2.20	0.28	0.26
4	Yellow paint	—	0.32	—	0.038	—
	Total	10.0 90.0	1005.30	904.52	118.24	106.39
	Losses 0.5%			4.52		0.53
	Output	10.0 90.0	1000.00	900.00	117.62	105.85
	Losses before baking/boiling, shrinkage 0.24959%	90.0	2.51	2.26	0.30	0.27
	Baking/boiling 0.03%		0.28		0.033
	Losses after baking/boiling, shrinkage 0.24959%	90.0	2.51	2.26	0.30	0.27

Jelly body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 176.42 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot puree	10.0	328.20	32.82	57.90	5.79
3	Liqueur "Orange" or "Tangerine"	40.0	32.80	13.12	5.79	2.31
4	Citric acid (E330)	91.2	2.03	1.85	0.36	0.33
5	Citrus essence	—	0.66	—	0.12	—
	Total	27.5 72.5	1151.26	834.18	203.11	147.17
	Losses 1.7%			14.18		2.50
	Output	18.0 82.0	1000.00	820.00	176.42	144.67
	Losses before baking/boiling, shrinkage 0.84994%	72.5	9.78	7.09	1.73	1.25
	Baking/boiling 11.64%		132.83		23.43
	Losses after baking/boiling, shrinkage 0.84994%	82.0	8.65	7.09	1.53	1.25

Sugar lipstick in candy No. 200, 291, 292, 294 (1,2,3,5,7)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 115.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	16.76	13.07
3	water	—	57.62	—	6.66	—
	Total	9.0 91.0	1008.07	917.35	116.54	106.05
	Losses 0.8%			7.35		0.85
	Output	9.0 91.0	1000.00	910.00	115.61	105.20
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.47	0.42
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.47	0.42

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 291.1 kg finished product
			in kind	in solids
1	Sign up	99.85	232.06	231.72
2	Apricot puree	10.0	57.90	5.79
3	Starch syrup	78.0	16.76	13.07
4	water	—	6.66	—
5	Liqueur "Orange" or "Tangerine"	40.0	5.79	2.31
6	Sign up	40.0	2.31	0.92
7	Citric acid (E330)	91.2	0.64	0.59
8	Citrus essence	—	0.12	—
9	Yellow paint	—	0.038	—
	Total		322.28	254.40
	General losses 2.5%			6.39
	Output	85.2	291.10	248.02

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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Consolidated recipe: body glazed with fondant glaze

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