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Middle layer → in candy No. 281 → Consolidated recipe

Consolidated recipe Middle layer

Middle layer in candy No. 281
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 702.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sugar lipstick91.0 224.05 203.89 157.46 143.29 
3Roasted kernels97.5 99.37 96.89 69.84 68.09 
4P / f coffee paste95.2 7.76 7.39 5.45 5.19 
5Essence coffee—  0.75 —   0.53 —   
Total8.4 91.6 1004.09 919.82 705.67 646.45 
Losses 0.2%1.82 1.28 
Output8.2 91.8 1000.00 918.00 645.17 
Losses before baking/boiling, shrinkage 0.09917%91.6 1.00 0.91 0.70 0.64 
Baking/boiling 0.21%2.10 1.48 
Losses after baking/boiling, shrinkage 0.09917%91.8 0.99 0.91 0.70 0.64 
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 472.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 143.30 106.04 
3Starch syrup78.0 91.00 70.98 42.99 33.53 
Total9.8 90.2 1019.02 919.19 481.38 434.22 
Losses 1.0%9.19 4.34 
Output9.0 91.0 1000.00 910.00 472.39 429.88 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 2.41 2.17 
Baking/boiling 0.88%8.87 4.19 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 2.39 2.17 
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 157.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   38.48 —   
3Starch syrup78.0 104.63 81.61 16.48 12.85 
Total22.6 77.4 1185.97 917.35 186.75 144.45 
Losses 0.8%7.35 1.16 
Output9.0 91.0 1000.00 910.00 157.46 143.29 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.75 0.58 
Baking/boiling 15.0%177.18 27.90 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.64 0.58 
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 5.45 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 1.11 0.93 
Total4.8 95.2 1015.23 966.50 5.54 5.27 
Losses 1.5%14.50 0.079
Output4.8 95.2 1000.00 952.00 5.45 5.19 
Losses before baking/boiling, shrinkage 0.75005%95.2 7.61 7.25 0.0420.040
Baking/boiling 0.0%0.0010.00 
Losses after baking/boiling, shrinkage 0.75005%95.2 7.61 7.25 0.0420.040
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 702.8 kg finished product
in kind
in solids
1Sign up99.85426.88 426.24 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 143.30 106.04 
3Roasted kernels97.5 69.84 68.09 
4Starch syrup78.0 59.46 46.38 
5water—  38.48 —   
6Sign up98.0 4.43 4.34 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.11 0.93 
8Essence coffee—  0.53 —   
Total744.03 652.03 
General losses 1.1%6.86 
Output91.8 702.80 645.17 
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