KondiDoc: технологические расчеты в кондитерском производстве
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Hulala fruit cream → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Hulala fruit cream

Hulala fruit cream Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 679.6 kg prefabricated
in kind
in solids
in kind
in solids
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2Jam72.0 264.85 190.69 179.99 129.59 
Total51.7 48.3 1021.53 493.36 694.23 335.29 
Losses 2.1%10.40 7.07 
Output51.7 48.3 1000.00 482.97 328.22 
Losses before baking/boiling, shrinkage 1.05381%48.3 10.76 5.20 7.32 3.53 
Losses after baking/boiling, shrinkage 1.05381%48.3 10.76 5.20 7.32 3.53 
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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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