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Layers top and bottom → in candy No. 281 → Consolidated recipe

Consolidated recipe Layers top and bottom

Layers top and bottom in candy No. 281
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 411.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sugar lipstick91.0 234.12 213.05 96.41 87.73 
3Cocoa powder [Skurikhin]95.0 36.58 34.75 15.06 14.31 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.69 24.10 11.81 9.92 
5P / f coffee paste95.2 2.00 1.90 0.82 0.78 
6Sign up
Total9.1 90.9 1004.49 912.94 413.65 375.95 
Losses 0.21%1.94 0.80 
Output8.9 91.1 1000.00 911.00 375.15 
Losses before baking/boiling, shrinkage 0.10638%90.9 1.07 0.97 0.44 0.40 
Baking/boiling 0.23%2.36 0.97 
Losses after baking/boiling, shrinkage 0.10638%91.1 1.07 0.97 0.44 0.40 
List of recipes
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 289.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 87.74 64.93 
3Starch syrup78.0 91.00 70.98 26.32 20.53 
Total9.8 90.2 1019.02 919.19 294.73 265.86 
Losses 1.0%9.19 2.66 
Output9.0 91.0 1000.00 910.00 289.23 263.20 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 1.47 1.33 
Baking/boiling 0.88%8.87 2.57 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 1.46 1.33 
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 96.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   23.56 —   
3Starch syrup78.0 104.63 81.61 10.09 7.87 
Total22.6 77.4 1185.97 917.35 114.34 88.44 
Losses 0.8%7.35 0.71 
Output9.0 91.0 1000.00 910.00 96.41 87.73 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.46 0.35 
Baking/boiling 15.0%177.18 17.08 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.39 0.35 
p / f coffee paste in iris # 18 candy No. 41,179,281
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 203.05 170.56 0.17 0.14 
Total4.8 95.2 1015.23 966.50 0.84 0.80 
Losses 1.5%14.50 0.012
Output4.8 95.2 1000.00 952.00 0.82 0.78 
Losses before baking/boiling, shrinkage 0.75005%95.2 7.61 7.25 0.0060.006
Baking/boiling 0.0%0.001—   
Losses after baking/boiling, shrinkage 0.75005%95.2 7.61 7.25 0.0060.006
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 411.8 kg finished product
in kind
in solids
1Sign up99.85261.37 260.97 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 87.74 64.93 
3Starch syrup78.0 36.41 28.40 
4water—  23.56 —   
5Cocoa powder [Skurikhin]95.0 15.06 14.31 
6Sign up84.0 11.98 10.06 
7Ground coffee98.0 0.67 0.66 
8Essence coffee—  0.31 —   
Total437.09 379.33 
General losses 1.1%4.18 
Output91.1 411.80 375.15 
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