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Candy body No. 114 → building "Orange Souffle" → Consolidated recipe

Consolidated recipe: Candy body No. 114

Candy body No. 114 building "Orange Souffle"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 433.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Orange or tangerine peel, semifinished70.0 250.78 175.55 108.74 76.12 
3Raw egg white12.0 69.67 8.36 30.21 3.63 
4Cognac—  16.71 —   7.25 —   
5Citric acid (E330)91.2 4.44 4.05 1.93 1.76 
6Sign up
7Paint red—  0.28 —   0.12 —   
8Yellow paint—  0.28 —   0.12 —   
Total25.9 74.1 1089.49 807.77 472.40 350.25 
Losses 2.2%17.77 7.71 
Output21.0 79.0 1000.00 790.00 342.54 
Losses before baking/boiling, shrinkage 1.10023%74.1 11.99 8.89 5.20 3.85 
Baking/boiling 6.15%66.25 28.73 
Losses after baking/boiling, shrinkage 1.10023%79.0 11.25 8.89 4.88 3.85 
List of recipes
Agar syrup (candy) in candy No. 106,109,113,114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 323.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 295.86 230.77 95.80 74.72 
3water—  150.02 —   48.58 —   
4Agar (E406)85.0 14.79 12.57 4.79 4.07 
Total20.7 79.3 1052.39 834.17 340.76 270.11 
Losses 0.5%4.17 1.35 
Output17.0 83.0 1000.00 830.00 323.80 268.75 
Losses before baking/boiling, shrinkage 0.25023%79.3 2.63 2.09 0.85 0.68 
Baking/boiling 4.5%47.24 15.30 
Losses after baking/boiling, shrinkage 0.25023%83.0 2.51 2.09 0.81 0.68 
Orange or tangerine peel, semifinished in conf # 114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 108.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1015.23 710.66 110.39 77.28 
Losses 1.5%10.66 1.16 
Output30.0 70.0 1000.00 700.00 108.74 76.12 
Losses before baking/boiling, shrinkage 0.75008%70.0 7.62 5.33 0.83 0.58 
Losses after baking/boiling, shrinkage 0.75008%70.0 7.62 5.33 0.83 0.58 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 433.6 kg finished product
in kind
in solids
1Sign up99.85191.60 191.31 
2Orange or tangerine peel70.0 110.39 77.28 
3Starch syrup78.0 95.80 74.72 
4water—  48.58 —   
5Raw egg white12.0 30.21 3.63 
6Sign up—  7.25 —   
7Agar (E406)85.0 4.79 4.07 
8Citric acid (E330)91.2 1.93 1.76 
9Essence orange—  0.24 —   
10Paint red—  0.12 —   
11Sign up—  0.12 —   
Total491.02 352.76 
General losses 2.9%10.22 
Output79.0 433.60 342.54 
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.Yesraw egg whiteno 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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Candy body No. 114 (building "Orange Souffle") included in recipes:

№114 "Souffle"No. 114

Recipe on Candy body No. 114 contained in handbooks:

calculations, forms, documents: