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top layer → in candy No. 293 (revision No. 8) → Consolidated recipe

Consolidated recipe: top layer

top layer in candy No. 293 (revision No. 8)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 106.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 168.54 124.72 17.92 13.26 
3Sugar lipstick91.0 143.65 130.72 15.27 13.90 
4Coffee extract3.0 80.00 2.40 8.50 0.26 
Total13.5 86.5 1026.23 887.44 109.09 94.34 
Losses 0.5%4.44 0.47 
Output11.7 88.3 1000.00 883.00 93.86 
Losses before baking/boiling, shrinkage 0.25032%86.5 2.57 2.22 0.27 0.24 
Baking/boiling 2.07%21.15 2.25 
Losses after baking/boiling, shrinkage 0.25032%88.3 2.52 2.22 0.27 0.24 
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 15.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   3.73 —   
3Starch syrup78.0 104.63 81.61 1.60 1.25 
Total22.6 77.4 1185.97 917.35 18.11 14.01 
Losses 0.8%7.35 0.11 
Output9.0 91.0 1000.00 910.00 15.27 13.90 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.0730.056
Baking/boiling 15.0%177.18 2.71 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.0620.056
Coffee extract room # 293 (8.11.14) # 294 (2), 80.114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Ground coffee98.0 357.10 349.96 3.04 2.98 
Total with sanitary waste73.9 26.1 1341.23 349.96 11.41 2.98 
1Sign up
Total without sanitary waste97.0 3.0 1021.93 30.66 8.69 0.26 
Losses 2.1%0.66 0.006
Output97.0 3.0 1000.00 30.00 8.50 0.26 
Losses before baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.0930.003
Losses after baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.0930.003
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 106.3 kg finished product
in kind
in solids
1Sign up99.3 67.40 66.93 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 17.92 13.26 
3Granulated sugar99.8512.78 12.76 
4water—  12.10 —   
5Ground coffee98.0 3.04 2.98 
6Sign up78.0 1.60 1.25 
Total with sanitary waste114.83 97.17 
1Sign up100.0 2.72 2.72 
Total without sanitary waste112.11 94.45 
General losses 0.62%0.59 
Output88.3 106.30 93.86 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no 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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top layer (in candy No. 293 (revision No. 8)) included in recipes:

№293 "Chocolate set"№293_8 Turkish coffee
Candy body No. 293Retz. No. 8 candy"Turkish coffee"

Recipe on top layer contained in handbooks:

calculations, forms, documents: