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Citrus filling → in candy No. 209 → Consolidated recipe

Consolidated recipe: Citrus filling

Citrus filling in candy No. 209
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 613.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Chopped orange semifinished82.0 251.96 206.61 154.48 126.67 
3Citrus essence—  0.40 —   0.25 —   
Total11.3 88.7 1008.25 894.47 618.16 548.40 
Losses 0.5%4.47 2.74 
Output11.0 89.0 1000.00 890.00 545.66 
Losses before baking/boiling, shrinkage 0.24971%88.7 2.52 2.23 1.54 1.37 
Baking/boiling 0.32%3.22 1.98 
Losses after baking/boiling, shrinkage 0.24971%89.0 2.51 2.23 1.54 1.37 
List of recipes
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 463.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   113.24 —   
3Starch syrup78.0 104.63 81.61 48.49 37.82 
Total22.6 77.4 1185.97 917.35 549.62 425.13 
Losses 0.8%7.35 3.40 
Output9.0 91.0 1000.00 910.00 463.44 421.73 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 2.20 1.70 
Baking/boiling 15.0%177.18 82.11 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 1.87 1.70 
Chopped orange semifinished in candy No. 209,
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 154.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1189.27 832.49 183.71 128.60 
Losses 1.5%12.49 1.93 
Output18.0 82.0 1000.00 820.00 154.48 126.67 
Losses before baking/boiling, shrinkage 0.7501%70.0 8.92 6.24 1.38 0.96 
Baking/boiling 14.63%172.73 26.68 
Losses after baking/boiling, shrinkage 0.7501%82.0 7.62 6.24 1.18 0.96 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 613.1 kg finished product
in kind
in solids
1Sign up99.85387.89 387.31 
2Oranges taken out of syrup70.0 183.71 128.60 
3water—  113.24 —   
4Starch syrup78.0 48.49 37.82 
5Citrus essence—  0.25 —   
Total733.58 553.73 
General losses 1.5%8.07 
Output89.0 613.10 545.66 
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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Citrus filling (in candy No. 209) included in recipes:

№209 "Plum in chocolate"Housing
№209 "Plum in chocolate"No. 209

Recipe on Citrus filling contained in handbooks:

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