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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → No. 176 "Fruit roasted nuts with candied fruits" → 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 666.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8520.03 20.00 13.34 13.32 
Total11.3 88.7 1009.81 895.96 672.74 596.89 
Losses 1.0%8.96 5.97 
Output11.3 88.7 1000.00 887.00 590.92 
Losses before baking/boiling, shrinkage 0.49976%88.7 5.05 4.48 3.36 2.98 
Baking/boiling -0.03%-0.28 -0.19 
Losses after baking/boiling, shrinkage 0.49976%88.7 5.05 4.48 3.36 2.98 
List of recipes
Fruit and nut mass in candy No. 176
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 659.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 550.60 55.06 363.06 36.31 
3Roasted kernels97.5 183.55 178.96 121.03 118.01 
4Candied orange or tangerine82.0 134.29 110.12 88.55 72.61 
5Essence tangerine—  0.70 —   0.46 —   
Total37.0 63.0 1419.77 893.94 936.18 589.46 
Losses 1.0%8.94 5.90 
Output11.5 88.5 1000.00 885.00 659.39 583.56 
Losses before baking/boiling, shrinkage 0.50021%63.0 7.10 4.47 4.68 2.95 
Baking/boiling 28.85%407.62 268.78 
Losses after baking/boiling, shrinkage 0.50021%88.5 5.05 4.47 3.33 2.95 
Candied orange or tangerine Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 88.55 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1189.27 832.49 105.31 73.72 
Losses 1.5%12.49 1.11 
Output18.0 82.0 1000.00 820.00 88.55 72.61 
Losses before baking/boiling, shrinkage 0.7501%70.0 8.92 6.24 0.79 0.55 
Baking/boiling 14.63%172.73 15.30 
Losses after baking/boiling, shrinkage 0.7501%82.0 7.62 6.24 0.67 0.55 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 666.2 kg finished product
in kind
in solids
1Sign up99.85363.08 362.54 
2Apple puree [GOST]10.0 363.06 36.31 
3Roasted kernels97.5 121.03 118.01 
4Orange or tangerine in syrup70.0 105.31 73.72 
5Powdered sugar99.8513.34 13.32 
6Sign up—  0.46 —   
Total966.29 603.89 
General losses 2.1%12.97 
Output88.7 666.20 590.92 
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. 176 "Fruit roasted nuts with candied fruits" (Housing) included in recipes:

No. 176 "Fruit roasted nuts with candied fruits"No. 176

Recipe on No. 176 "Fruit roasted nuts with candied fruits" (Housing) contained in handbooks:

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