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All groups → All semi-finished products → Finishing semi-finished products → Jelly → No. 104 Jelly → Buteykis, Kengis 1963 → Consolidated recipe

Consolidated recipe: No. 104 Jelly

** Quality requirements: ** homogeneous transparent gelatinous elastic mass; easily separates when pressed.

No. 104 Jelly Buteykis, Kengis 1963
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 933.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85413.00 412.38 385.70 385.12 
3Starch syrup78.0 103.00 80.34 96.19 75.03 
4Cognac or dessert wine—  33.00 —   30.82 —   
5Agar (E406)85.0 10.00 8.50 9.34 7.94 
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7Essence—  2.00 —   1.87 —   
8Paint amaranth (E123)—  2.00 —   1.87 —   
Total52.8 47.2 1065.00 503.18 994.60 469.92 
Losses 0.63%3.18 2.97 
Output50.0 50.0 1000.00 500.00 466.95 
Losses before baking/boiling, shrinkage 0.31604%47.2 3.37 1.59 3.14 1.49 
Baking/boiling 5.51%58.45 54.59 
Losses after baking/boiling, shrinkage 0.31604%50.0 3.18 1.59 2.97 1.49 
List of recipes
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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Recipe on No. 104 Jelly contained in handbooks:

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