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A layer of fondant-chocolate mass → in candy No. 280 → Consolidated recipe

Consolidated recipe A layer of fondant-chocolate mass

A layer of fondant-chocolate mass in candy No. 280
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 139.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	31.28	30.50	4.38	4.27
3	Cocoa mass	97.4	30.63	29.83	4.29	4.17
4	Cognac	—	19.42	—	2.72	—
	Total	10.4 89.6	1007.13	902.81	140.90	126.30
	Losses 0.2%			1.81		0.25
	Output	9.9 90.1	1000.00	901.00		126.05
	Losses before baking/boiling, shrinkage 0.10022%	89.6	1.01	0.90	0.14	0.13
	Baking/boiling 0.51%		5.12		0.72
	Losses after baking/boiling, shrinkage 0.10022%	90.1	1.00	0.90	0.14	0.13

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Milk lipstick in candy No. 280
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 129.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	215.01	159.11	27.85	20.61
3	Starch syrup	78.0	115.71	90.25	14.99	11.69
	Total	8.2 91.8	1001.56	919.19	129.72	119.05
	Losses 1.0%			9.19		1.19
	Output	9.0 91.0	1000.00	910.00	129.52	117.86
	Losses before baking/boiling, shrinkage 0.50016%	91.8	5.01	4.60	0.65	0.60
	Baking/boiling -0.85%		-8.50		-1.10
	Losses after baking/boiling, shrinkage 0.50016%	91.0	5.05	4.60	0.65	0.60

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 139.9 kg finished product
			in kind	in solids
1	Sign up	99.85	86.89	86.76
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	27.85	20.61
3	Starch syrup	78.0	14.99	11.69
4	Roasted kernels	97.5	4.38	4.27
5	Cocoa mass	97.4	4.29	4.17
6	Sign up	—	2.72	—
	Total		141.10	127.49
	General losses 1.1%			1.44
	Output	90.1	139.90	126.05

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Recipe on A layer of fondant-chocolate mass contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe A layer of fondant-chocolate mass

Recipe on A layer of fondant-chocolate mass contained in handbooks:

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