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Fruit layer → in candy No. 291 → Consolidated recipe

Consolidated recipe: Fruit layer

Fruit layer in candy No. 291
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 332 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 416.90 41.69 138.41 13.84 
3Granulated sugar99.85416.83 416.20 138.39 138.18 
4Starch syrup78.0 64.13 50.02 21.29 16.61 
5Cognac—  16.03 —   5.32 —   
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7Alcohol—  6.41 —   2.13 —   
8Vanillin—  0.32 —   0.11 —   
9Essence strawberry—  0.24 —   0.080—   
Total39.9 60.1 1410.04 846.76 468.13 281.13 
Losses 0.8%6.76 2.25 
Output16.0 84.0 1000.00 840.00 278.88 
Losses before baking/boiling, shrinkage 0.3994%60.1 5.63 3.38 1.87 1.12 
Baking/boiling 28.51%400.38 132.93 
Losses after baking/boiling, shrinkage 0.3994%84.0 4.03 3.38 1.34 1.12 
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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Fruit layer (in candy No. 291) included in recipes:

Candy body No. 291view No. 1
No. 291 "Jubilee set" (Fruit)No. 291 set
No. 291 "Jubilee set" (Fruit)view No. 1

Recipe on Fruit layer contained in handbooks:

calculations, forms, documents: