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    Fiche D'instruction - Boisson Malt-Pomme - 20160304

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    Riyan
    This document provides processing instructions for producing a malt-apple flavored syrup batch. It lists the ingredients, quantities in kilograms and liters, and specifications for the finished syrup and beverage. The syrup is to have a brix of 44.28°Bx and acidity of 0.38 g/50g. The finished beverage will have a brix of 10.19°Bx, acidity of 5.64-5.9 ml KOH/100ml, and acid level of 1.81-1.3 g/l. Packaging will be in 0.3 liter glass bottles with 60 liters per package and 3,333 total packages.

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    © All Rights Reserved
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    Fiche D'instruction - Boisson Malt-Pomme - 20160304

    Uploaded by

    Riyan
    35 views1 page
    This document provides processing instructions for producing a malt-apple flavored syrup batch. It lists the ingredients, quantities in kilograms and liters, and specifications for the finished syrup and beverage. The syrup is to have a brix of 44.28°Bx and acidity of 0.38 g/50g. The finished beverage will have a brix of 10.19°Bx, acidity of 5.64-5.9 ml KOH/100ml, and acid level of 1.81-1.3 g/l. Packaging will be in 0.3 liter glass bottles with 60 liters per package and 3,333 total packages.

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    Fiche d'Instruction_Boisson Malt-Pomme_20160304

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    This document provides processing instructions for producing a malt-apple flavored syrup batch. It lists the ingredients, quantities in kilograms and liters, and specifications for the finished syrup and beverage. The syrup is to have a brix of 44.28°Bx and acidity of 0.38 g/50g. The finished beverage will have a brix of 10.19°Bx, acidity of 5.64-5.9 ml KOH/100ml, and acid level of 1.81-1.3 g/l. Packaging will be in 0.3 liter glass bottles with 60 liters per package and 3,333 total packages.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    35 views1 page

    Fiche D'instruction - Boisson Malt-Pomme - 20160304

    Uploaded by

    Riyan
    This document provides processing instructions for producing a malt-apple flavored syrup batch. It lists the ingredients, quantities in kilograms and liters, and specifications for the finished syrup and beverage. The syrup is to have a brix of 44.28°Bx and acidity of 0.38 g/50g. The finished beverage will have a brix of 10.19°Bx, acidity of 5.64-5.9 ml KOH/100ml, and acid level of 1.81-1.3 g/l. Packaging will be in 0.3 liter glass bottles with 60 liters per package and 3,333 total packages.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    RUDOLF WILD GmbH & Co.

    KG
    Rudolf Wild Str. 107-115
    D - 69214 Eppelheim

    Processing instructions "Syrup batched flow production"


    Lakhi Industries Benin SARL Date printed: 30.04.2016
    Date of issue: 04.03.2016
    01 BP 6411
    Cotonou Production: Standard

    Recipe: Boisson Malt-Pomme Kilogram Liter


    Prewater 50,000 50,000
    BASE MALT 3117500074 32,000 24,521
    ARÔME DE POMME 3183500568 1,100 1,066
    Sucre cristallin 84,000 53,165
    Acide Citrique Anhydre cristallin 1,650 0,991
    Acide Ascorbique cristallin 0,200 0,126
    Benzoate de Sodium cristallin 0,150 0,100
    Sorbate de Potassium cristallin 0,250 0,160

    Postwater: 69,872 69,872


    Filling Syrup: 239,222 200,000

    Syrup brix : 44,28 °Bx (Refr. 20 °C)


    Syrup acidity : 0,38 g / 50g (calculated as citric acid anhydrid, pH 8,1)
    Syrup density (20°) : 1,20 g / ml
    Finished drink : 1039,222 kg Batch size : 1000,000 Litre
    Density (20°C) : 1,039 g / ml
    Relative Density (20°C/20°C) : 1,041
    Beverage Brix : 10,19 ± 0,2 °Bx (refr. 20 °C)
    Beverage acidity : 5,64 ± 0,9 ml 0,5 N KOH / 100 ml
    Beverage acid : 1,81 ± 0,3 g / l (calculated as citric acid anhydrid, pH 8,1)
    Packaging : Verre
    Packaging size : 0,300
    Dosage per package : 60,00
    Number of package : 3.333
    Ingredient: Ingredient: Ingredient:
    °Bx Total Acid Density
    [refr./20°C] [g/100g/CAA/ Ph 8,1] [g/ml/20°C]
    Ingredients per liter beverage : 32,000 gr. BASE MALT 3117500074 63,0 0,26 1,3050
    (The brix, acidity and density figures for dilution refer to 1,100 gr. ARÔME DE POMME 3183500568 52,3 0,00 1,0320
    the solutions)
    84,000 gr. Sucre cristallin 99,0 0,00 1,5800
    1,650 gr. Acide Citrique Anhydre cristallin 87,0 100,09 1,6650
    0,200 gr. Acide Ascorbique cristallin 99,0 36,48 1,5920
    0,150 gr. Benzoate de Sodium cristallin 99,0 0,00 1,5000
    0,250 gr. Sorbate de Potassium cristallin 99,0 0,00 1,5600

    The acidity calculation is based on a water carbonate hardness of 0,1 (°dH) degrees.

    Brix variation due to inversion when using sucrose are not taken into account.
    The calculation of an inverted sugar syrup quantity is based on its dry substance.

    Syrup dosage: 1+4

    CO2-Content: 6,0 g/ltr.

    Pasteurisations parameters: Sirop fini: 93 °C ± 2 @ 30 sec ou bien Produit fini : Tunnel Pasteur 72 °C ± 2 @ 30 min

    Compound stirring: Bien agiter ou mélanger les bases et les arômes et utiliser de préférable l’emballage entier.

    Additional handling advice: La Fiche d’Instruction considère l’eau adoucie de 0,1 °dH (0,179 °fH) pour la préparation du produit.
    - Sucre : Dissoudre la quantité dans 2 mesures d’eau (80 °C).
    - Acide Citrique: Dissoudre la quantité 2 mesures d’eau.
    - Acide Ascorbique : Dissoudre la quantité 2 mesures d’eau.
    - Benzoate de Sodium : Dissoudre la quantité dans 5 mesures d’eau chaude.
    Eviter le contact direct du Benzoate de Sodium avec l’acide.
    - Sorbate de Potassium : Dissoudre la quantité dans 5 mesures d’eau.
    Eviter le contact direct du Sorbate de Potassium avec l’acide.

    Issued and checked by: Elom Weti


    These processing instructions were written conscientiously and shall serve as non-committal recommendation. The applicant has to check the data for
    correctness and completeness. The Rudolf Wild GmbH & Co. KG does not guarantee the accuracy, correctness and completeness of the data. For various
    reasons it is not possible to take the scale of variations of the used raw materials into account. The above recipe is based on rated value of the raw material
    specification. Data regarding standard variation values are only recommendation and based on rated value of the raw material specification.

    APAFG 13 / F03engl vom 15.11.2013

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