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Candy body No. 111 → bldg. from cranberries. plum mass → Consolidated recipe

Consolidated recipe: Candy body No. 111

Candy body No. 111 bldg. from cranberries. plum mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 996.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 218.21 183.30 217.40 182.62 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 103.39 76.51 103.01 76.23 
4Welding69.0 98.86 68.21 98.49 67.96 
5Raw egg white12.0 60.25 7.23 60.03 7.20 
6Sign up
7Vanillin—  0.38 —   0.38 —   
Total24.6 75.4 1071.42 807.76 1067.46 804.77 
Losses 2.2%17.76 17.69 
Output21.0 79.0 1000.00 790.00 787.08 
Losses before baking/boiling, shrinkage 1.09906%75.4 11.78 8.88 11.73 8.84 
Baking/boiling 4.57%48.41 48.23 
Losses after baking/boiling, shrinkage 1.09906%79.0 11.24 8.88 11.20 8.84 
List of recipes
Agar syrup (candy) in candy №111 "Bird's milk"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 585.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 287.08 223.92 168.22 131.21 
3water—  183.15 —   107.32 —   
4Agar (E406)85.0 8.00 6.80 4.69 3.98 
Total23.6 76.4 1052.40 804.03 616.69 471.15 
Losses 0.5%4.03 2.36 
Output20.0 80.0 1000.00 800.00 585.98 468.79 
Losses before baking/boiling, shrinkage 0.25068%76.4 2.64 2.02 1.55 1.18 
Baking/boiling 4.5%47.24 27.68 
Losses after baking/boiling, shrinkage 0.25068%80.0 2.52 2.02 1.48 1.18 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 996.3 kg finished product
in kind
in solids
1Sign up99.85336.45 335.95 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 217.40 182.62 
3Starch syrup78.0 168.22 131.21 
4water—  107.32 —   
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 103.01 76.23 
6Sign up69.0 98.49 67.96 
7Raw egg white12.0 60.03 7.20 
8Agar (E406)85.0 4.69 3.98 
9Citric acid (E330)91.2 2.16 1.97 
10Vanillin—  0.38 —   
Total1098.16 807.13 
General losses 2.5%20.05 
Output79.0 996.30 787.08 
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).Yesbutter; whole 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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Candy body No. 111 (bldg. from cranberries. plum mass) included in recipes:

№111 "Bird's milk"No. 111 (type No. 5)

Recipe on Candy body No. 111 contained in handbooks:

calculations, forms, documents: