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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → No. 182 "To the Stars" → 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 210.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	A layer of jelly-liqueur mass	75.0	503.52	377.64	105.84	79.38
	Total	23.5 76.5	1007.05	770.48	211.68	161.95
	Losses -7.7%			-59.52		-12.51
	Output	17.0 83.0	1000.00	830.00		174.47
	Losses before baking/boiling, shrinkage -3.86266%	76.5	-38.90	-29.76	-8.18	-6.26
	Baking/boiling 7.82%		81.81		17.20
	Losses after baking/boiling, shrinkage -3.86266%	83.0	-35.86	-29.76	-7.54	-6.26

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Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105.84 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze [530]	99.0	271.46	268.75	28.73	28.44
	Total	22.0 78.0	1005.14	784.18	106.39	83.00
	Losses 0.51%			4.01		0.42
	Output	22.0 78.0	1000.00	780.17	105.84	82.57
	Losses after baking/boiling, shrinkage 0.51095%	78.0	5.14	4.01	0.54	0.42

A layer of jelly-liqueur mass Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Agar syrup (candy)	79.0	165.08	130.41	17.47	13.80
3	Plum puree	10.0	164.80	16.48	17.44	1.74
4	Alcohol	—	41.25	—	4.37	—
5	Cherry punch	40.0	41.20	16.48	4.36	1.74
6	Sign up
7	Cognac	—	8.19	—	0.87	—
	Total	27.2 72.8	1038.78	756.05	109.94	80.02
	Losses 0.8%			6.05		0.64
	Output	25.0 75.0	1000.00	750.00	105.84	79.38
	Losses before baking/boiling, shrinkage 0.39995%	72.8	4.15	3.02	0.44	0.32
	Baking/boiling 2.96%		30.59		3.24
	Losses after baking/boiling, shrinkage 0.39995%	75.0	4.03	3.02	0.43	0.32

016. Body Orange in Jelly Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 77.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	340.14	—	26.41	—
3	Starch syrup, caramel acid [G 40.3.1 Cargil]	78.0	255.10	198.98	19.81	15.45
4	Citric acid (E330)	98.0	14.88	14.58	1.16	1.13
5	Agar [900] (E406)	85.0	10.20	8.67	0.79	0.67
6	Sign up
7	Corn starch	87.0	5.10	4.44	0.40	0.34
8	Flavoring [natural] (orange)	—	1.91	—	0.15	—
9	Integrated Nutritional Supplement colour complex food additive-dye (beta-carotene E160a)	—	0.64	—	0.050	—
	Total	35.0 65.0	1148.38	746.27	89.18	57.95
	Losses 5.9%			43.74		3.40
	Output	29.7 70.3	1000.00	702.53	77.65	54.55
	Shrinkage 7.5%		86.13		6.69
	Losses after baking/boiling, shrinkage 5.86069%	70.3	62.26	43.74	4.83	3.40

Agar syrup (candy) in candy No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 17.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	281.10	219.26	4.91	3.83
3	water	—	193.37	—	3.38	—
4	Agar (E406)	85.0	15.74	13.38	0.28	0.23
	Total	24.6 75.4	1052.39	793.97	18.39	13.87
	Losses 0.5%			3.97		0.069
	Output	21.0 79.0	1000.00	790.00	17.47	13.80
	Losses before baking/boiling, shrinkage 0.25024%	75.4	2.63	1.99	0.046	0.035
	Baking/boiling 4.5%		47.24		0.83
	Losses after baking/boiling, shrinkage 0.25024%	79.0	2.52	1.99	0.044	0.035

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 210.2 kg finished product
			in kind	in solids
1	Sign up	99.85	70.90	70.79
2	White crystalline sugar Extra	99.9	39.62	39.58
3	Water	—	29.79	—
4	Glaze [530]	99.0	28.73	28.44
5	Starch syrup, caramel acid [G 40.3.1 Cargil]	78.0	19.81	15.45
6	Sign up	10.0	17.44	1.74
7	Starch syrup	78.0	4.91	3.83
8	Alcohol	—	4.37	—
9	Cherry punch	40.0	4.36	1.74
10	Lemon liqueur	40.0	4.36	1.74
11	Sign up	98.0	1.16	1.13
12	Cognac	—	0.87	—
13	Agar [900] (E406)	85.0	0.79	0.67
14	Freeze-dried orange	97.0	0.79	0.77
15	Corn starch	87.0	0.40	0.34
16	Sign up	85.0	0.28	0.23
17	Flavoring [natural] (orange)	—	0.15	—
18	Integrated Nutritional Supplement colour complex food additive-dye (beta-carotene E160a)	—	0.050	—
	Total		228.77	166.48
	General losses -4.8%			-7.98
	Output	83.0	210.20	174.47

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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No. 182 "To the Stars" (Housing) included in recipes:

No. 182 "To the Stars"

No. 182

Recipe on No. 182 "To the Stars" (Housing) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: Housing

No. 182 "To the Stars" (Housing) included in recipes:

Recipe on No. 182 "To the Stars" (Housing) contained in handbooks:

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