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Fruit jelly "Apple in chocolate" body → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Fruit jelly "Apple in chocolate" body

Fruit jelly "Apple in chocolate" body Recipe No. 1
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42.7 kg prefabricated
in kind
in solids
in kind
in solids
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2Granulated sugar99.85689.66 688.63 29.45 29.40 
3Starch syrup78.0 30.86 24.07 1.32 1.03 
4Sodium lactate (E325)40.0 9.00 3.60 0.38 0.15 
5Lactic acid (E270)40.0 5.27 2.11 0.23 0.090
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7Essence—  0.10 —   0.004—   
Total49.6 50.4 1595.92 804.47 68.15 34.35 
Losses 1.8%14.47 0.62 
Output21.0 79.0 1000.00 790.00 33.73 
Losses before baking/boiling, shrinkage 0.89919%50.4 14.35 7.23 0.61 0.31 
Baking/boiling 36.19%572.41 24.44 
Losses after baking/boiling, shrinkage 0.89919%79.0 9.16 7.23 0.39 0.31 
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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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Fruit jelly "Apple in chocolate" body (Recipe No. 1) included in recipes:

№002 "Apple in chocolate" marmaladethe main

Recipe on Fruit jelly "Apple in chocolate" body contained in handbooks:

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