KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → №060 "Ogonyok" → Housing → Consolidated recipe

Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 954.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cranberry soup (boiled)80.0 302.91 242.33 289.25 231.40 
3Port wine—  39.44 —   37.66 —   
4Citric acid (E330)91.2 5.91 5.39 5.64 5.15 
5Cranberry essence—  0.49 —   0.47 —   
Total23.7 76.3 1016.74 775.43 970.89 740.46 
Losses 0.7%5.43 5.19 
Output23.0 77.0 1000.00 770.00 735.27 
Losses before baking/boiling, shrinkage 0.35013%76.3 3.56 2.72 3.40 2.59 
Baking/boiling 0.95%9.65 9.22 
Losses after baking/boiling, shrinkage 0.35013%77.0 3.53 2.72 3.37 2.59 
List of recipes
Jelly mass in candy No. 60
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 637.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 220.64 172.10 140.74 109.78 
3water—  157.42 —   100.41 —   
4Agaroid85.0 32.26 27.42 20.58 17.49 
Total21.0 79.0 1008.07 796.37 643.01 507.98 
Losses 0.8%6.37 4.07 
Output21.0 79.0 1000.00 790.00 637.86 503.91 
Losses before baking/boiling, shrinkage 0.40016%79.0 4.03 3.19 2.57 2.03 
Losses after baking/boiling, shrinkage 0.40016%79.0 4.03 3.19 2.57 2.03 
Cranberry soup (boiled) in candy No. 60
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 289.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.94 807.26 338.40 233.50 
Losses 0.9%7.26 2.10 
Output20.0 80.0 1000.00 800.00 289.25 231.40 
Losses before baking/boiling, shrinkage 0.44958%69.0 5.26 3.63 1.52 1.05 
Baking/boiling 13.75%160.14 46.32 
Losses after baking/boiling, shrinkage 0.44958%80.0 4.54 3.63 1.31 1.05 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 954.9 kg finished product
in kind
in solids
1Sign up99.85381.28 380.71 
2Cranberry soup69.0 338.40 233.50 
3Starch syrup78.0 140.74 109.78 
4water—  100.41 —   
5Port wine—  37.66 —   
6Sign up85.0 20.58 17.49 
7Citric acid (E330)91.2 5.64 5.15 
8Cranberry essence—  0.47 —   
Total1025.19 746.62 
General losses 1.5%11.35 
Output77.0 954.90 735.27 
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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№060 "Ogonyok" (Housing) included in recipes:

№060 "Ogonyok"No. 060

Recipe on №060 "Ogonyok" (Housing) contained in handbooks:

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