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Marzipan-fruit filling (in # 416) → basic recipe → Consolidated recipe

Consolidated recipe Marzipan-fruit filling (in # 416)

Marzipan-fruit filling (in # 416) basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 255.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	# 099 Lipstick	88.0	237.73	209.20	60.72	53.43
3	No. 108 Marzipan for fruits and vegetables	93.0	237.73	221.09	60.72	56.47
4	Strawberry jam	80.0	33.96	27.17	8.67	6.94
5	water	—	13.67	—	3.49	—
6	Sign up
	Total	15.0 85.0	1008.05	856.85	257.46	218.84
	Losses 0.8%			6.85		1.75
	Output	15.0 85.0	1000.00	850.00		217.09
	Losses before baking/boiling, shrinkage 0.39947%	85.0	4.03	3.42	1.03	0.87
	Losses after baking/boiling, shrinkage 0.39947%	85.0	4.03	3.42	1.03	0.87

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# 099 Lipstick basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	265.08	—	16.09	—
3	Starch syrup	78.0	119.29	93.05	7.24	5.65
4	Essence	—	2.76	—	0.17	—
	Total	25.0 75.0	1182.37	887.09	71.79	53.86
	Losses 0.8%			7.09		0.43
	Output	12.0 88.0	1000.00	880.00	60.72	53.43
	Losses before baking/boiling, shrinkage 0.39981%	75.0	4.73	3.55	0.29	0.22
	Baking/boiling 14.74%		173.61		10.54
	Losses after baking/boiling, shrinkage 0.39981%	88.0	4.03	3.55	0.24	0.22

No. 108 Marzipan for fruits and vegetables basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 60.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	398.09	397.49	24.17	24.13
3	Powdered sugar	99.85	99.52	99.37	6.04	6.03
4	Cognac or dessert wine	—	29.85	—	1.81	—
5	water	—	19.45	—	1.18	—
6	Sign up
7	Dye	—	1.00	—	0.061	—
	Total	7.0 93.0	1060.45	986.21	64.39	59.88
	Losses 5.7%			56.21		3.41
	Output	7.0 93.0	1000.00	930.00	60.72	56.47
	Losses before baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	1.84	1.71
	Losses after baking/boiling, shrinkage 2.85002%	93.0	30.22	28.11	1.84	1.71

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 255.4 kg finished product
			in kind	in solids
1	Sign up	84.0	121.43	102.00
2	Granulated sugar	99.85	72.45	72.35
3	Dried almond kernel	96.0	30.21	29.00
4	water	—	20.77	—
5	Strawberry jam	80.0	8.67	6.94
6	Sign up	78.0	8.15	6.36
7	Powdered sugar	99.85	6.04	6.03
8	Alcohol	—	2.43	—
9	Cognac or dessert wine	—	1.81	—
10	Essence	—	0.17	—
11	Sign up	—	0.061	—
	Total		272.20	222.68
	General losses 2.5%			5.59
	Output	85.0	255.40	217.09

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Recipe on Marzipan-fruit filling (in # 416) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Consolidated recipe Marzipan-fruit filling (in # 416)

Recipe on Marzipan-fruit filling (in # 416) contained in handbooks:

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