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Fondant glaze → in candy No. 294 (2) → Consolidated recipe

Consolidated recipe: Fondant glaze

Fondant glaze in candy No. 294 (2)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 638.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  19.64 —   12.54 —   
3Burnt75.0 7.85 5.89 5.01 3.76 
Total10.9 89.1 1009.48 899.50 644.65 574.42 
Losses 0.5%4.50 2.87 
Output10.5 89.5 1000.00 895.00 571.55 
Losses before baking/boiling, shrinkage 0.25005%89.1 2.52 2.25 1.61 1.44 
Baking/boiling 0.44%4.44 2.84 
Losses after baking/boiling, shrinkage 0.25005%89.5 2.51 2.25 1.60 1.44 
List of recipes
Sugar lipstick in candy No. 200, 291, 292, 294 (1,2,3,5,7)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 627.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 144.98 113.08 90.92 70.92 
3water—  57.62 —   36.14 —   
Total9.0 91.0 1008.07 917.35 632.16 575.27 
Losses 0.8%7.35 4.61 
Output9.0 91.0 1000.00 910.00 627.10 570.66 
Losses before baking/boiling, shrinkage 0.4004%91.0 4.04 3.67 2.53 2.30 
Losses after baking/boiling, shrinkage 0.4004%91.0 4.04 3.67 2.53 2.30 
Burnt in candy No. 294 (review No. 2)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  455.23 —   2.28 —   
Total37.6 62.4 1213.95 757.58 6.09 3.80 
Losses 1.0%7.58 0.038
Output25.0 75.0 1000.00 750.00 5.01 3.76 
Losses before baking/boiling, shrinkage 0.5004%62.4 6.07 3.79 0.0300.019
Baking/boiling 16.79%202.82 1.02 
Losses after baking/boiling, shrinkage 0.5004%75.0 5.05 3.79 0.0250.019
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 638.6 kg finished product
in kind
in solids
1Sign up99.85508.91 508.15 
2Starch syrup78.0 90.92 70.92 
3water—  38.42 —   
4Cognac—  12.54 —   
Total650.79 579.06 
General losses 1.3%7.52 
Output89.5 638.60 571.55 
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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Fondant glaze (in candy No. 294 (2)) included in recipes:

№294 (02) Candy "Acorns"Basic recipe
№294 (02) Candy "Acorns"Glazed body lipstick glaze.
№294 (02) Candy "Acorns"Glazed body shock-th glaze.

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