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All groups → All semi-finished products → Finishing semi-finished products → Blotting syrups → No. 095 Blotting syrup → Buteykis, Kengis 1963 → Consolidated recipe

Consolidated recipe No. 095 Blotting syrup

** Quality requirements: ** syrup should be viscous, transparent with the smell of essences and wine.

No. 095 Blotting syrup Buteykis, Kengis 1963
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 434.7 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	533.00	532.20	231.70	231.35
3	Cognac or dessert wine	—	50.00	—	21.74	—
4	Essence of rum	—	2.00	—	0.87	—
	Total	53.1 46.9	1135.00	532.20	493.38	231.35
	Losses 6.1%			32.20		14.00
	Output	50.0 50.0	1000.00	500.00		217.35
	Losses before baking/boiling, shrinkage 3.02522%	46.9	34.34	16.10	14.93	7.00
	Baking/boiling 6.22%		68.46		29.76
	Losses after baking/boiling, shrinkage 3.02522%	50.0	32.20	16.10	14.00	7.00