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All groups → All semi-finished products → Glaze syrup → Buteykis, Kengis 1963 → Consolidated recipe

Consolidated recipe: Glaze syrup

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

Glaze syrup Buteykis, Kengis 1963
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 82.9 kg prefabricated
in kind
in solids
in kind
in solids
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2Water—  300.00 —   24.87 —   
Total27.4 72.6 1101.00 799.80 91.27 66.30 
Losses 6.2%49.80 4.13 
Output25.0 75.0 1000.00 750.00 62.18 
Losses before baking/boiling, shrinkage 3.11319%72.6 34.28 24.90 2.84 2.06 
Baking/boiling 3.14%33.52 2.78 
Losses after baking/boiling, shrinkage 3.11319%75.0 33.20 24.90 2.75 2.06 
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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
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Milk and products thereof (including lactose).no datano data
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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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