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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №188 "Sea buckthorn nectar" → 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 288.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Liqueur layer78.0 459.78 358.63 132.51 103.36 
Total15.6 84.4 1025.87 865.85 295.66 249.54 
Losses 1.9%16.85 4.85 
Output15.1 84.9 1000.00 849.00 244.68 
Losses before baking/boiling, shrinkage 0.97275%84.4 9.98 8.42 2.88 2.43 
Baking/boiling 0.59%5.97 1.72 
Losses after baking/boiling, shrinkage 0.97275%84.9 9.92 8.42 2.86 2.43 
List of recipes
A layer of fruit and fondant mass in candy No. 188
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 163.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sea buckthorn puree10.0 17.70 1.77 2.89 0.29 
Total10.4 89.6 1002.35 897.80 163.53 146.47 
Losses 0.2%1.80 0.29 
Output10.4 89.6 1000.00 896.00 163.15 146.18 
Losses before baking/boiling, shrinkage 0.10033%89.6 1.01 0.90 0.16 0.15 
Baking/boiling 0.03%0.34 0.055
Losses after baking/boiling, shrinkage 0.10033%89.6 1.01 0.90 0.16 0.15 
Fruit sugar lipstick in candy No. 188
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 160.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sea buckthorn puree10.0 66.90 6.69 10.75 1.07 
3Starch syrup78.0 66.23 51.66 10.64 8.30 
4water—  14.74 —   2.37 —   
Total9.0 91.0 1009.07 918.26 162.10 147.51 
Losses 0.9%8.26 1.33 
Output9.0 91.0 1000.00 910.00 160.64 146.18 
Losses before baking/boiling, shrinkage 0.44963%91.0 4.54 4.13 0.73 0.66 
Losses after baking/boiling, shrinkage 0.44963%91.0 4.54 4.13 0.73 0.66 
Liqueur layer in candy No. 188
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 132.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sea buckthorn tincture—  80.00 —   10.60 —   
3water—  74.09 —   9.82 —   
4Alcohol—  49.44 —   6.55 —   
5Sea buckthorn liqueur40.0 29.58 11.83 3.92 1.57 
Total22.0 78.0 1011.13 788.68 133.98 104.51 
Losses 1.1%8.68 1.15 
Output22.0 78.0 1000.00 780.00 132.51 103.36 
Losses before baking/boiling, shrinkage 0.5506%78.0 5.57 4.34 0.74 0.58 
Losses after baking/boiling, shrinkage 0.5506%78.0 5.57 4.34 0.74 0.58 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 288.2 kg finished product
in kind
in solids
1Sign up99.85241.44 241.08 
2Sea buckthorn puree10.0 13.63 1.36 
3water—  12.19 —   
4Starch syrup78.0 10.64 8.30 
5Sea buckthorn tincture—  10.60 —   
6Sign up—  6.55 —   
7Sea buckthorn liqueur40.0 3.92 1.57 
Total298.97 252.31 
General losses 3.0%7.63 
Output84.9 288.20 244.68 
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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№188 "Sea buckthorn nectar" (Housing) included in recipes:

№188 "Sea buckthorn nectar"No. 188

Recipe on №188 "Sea buckthorn nectar" (Housing) contained in handbooks:

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