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Fruit jelly layer → Recipe No. 1 → Consolidated recipe

Consolidated recipe: Fruit jelly layer

Fruit jelly layer Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 27.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Agar syrup (candy)	69.0	263.46	181.79	7.25	5.00
3	Blackcurrant essence	—	0.62	—	0.017	—
	Total	22.9 77.1	1006.28	775.55	27.67	21.33
	Losses 0.2%			1.55		0.043
	Output	22.6 77.4	1000.00	774.00		21.28
	Losses before baking/boiling, shrinkage 0.09976%	77.1	1.00	0.77	0.028	0.021
	Baking/boiling 0.43%		4.28		0.12
	Losses after baking/boiling, shrinkage 0.09976%	77.4	1.00	0.77	0.027	0.021

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Blackcurrant jam (boiled) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	28.0 72.0	1121.19	807.26	22.88	16.48
	Losses 0.9%			7.26		0.15
	Output	20.0 80.0	1000.00	800.00	20.41	16.33
	Losses before baking/boiling, shrinkage 0.44947%	72.0	5.04	3.63	0.10	0.074
	Baking/boiling 10.0%		111.62		2.28
	Losses after baking/boiling, shrinkage 0.44947%	80.0	4.54	3.63	0.093	0.074

Agar syrup (candy) in candy No. 177
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.25 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	352.85	—	2.56	—
3	Agar (E406)	85.0	33.75	28.69	0.24	0.21
	Total	34.1 65.9	1052.38	693.47	7.62	5.02
	Losses 0.5%			3.47		0.025
	Output	31.0 69.0	1000.00	690.00	7.25	5.00
	Losses before baking/boiling, shrinkage 0.25011%	65.9	2.63	1.73	0.019	0.013
	Baking/boiling 4.5%		47.24		0.34
	Losses after baking/boiling, shrinkage 0.25011%	69.0	2.51	1.73	0.018	0.013

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 27.5 kg finished product
			in kind	in solids
1	Sign up	72.0	22.88	16.48
2	Granulated sugar	99.85	4.82	4.82
3	water	—	2.56	—
4	Agar (E406)	85.0	0.24	0.21
5	Blackcurrant essence	—	0.017	—
	Total		30.53	21.50
	General losses 1.0%			0.22
	Output	77.4	27.50	21.28

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

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Fruit jelly layer (Recipe No. 1) included in recipes:

	№177 "Exhibition"	Housing
	№177 "Exhibition"	No. 177

Recipe on Fruit jelly layer contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: Fruit jelly layer

Fruit jelly layer (Recipe No. 1) included in recipes:

Recipe on Fruit jelly layer contained in handbooks:

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