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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №031 "Autumn Garden" → No. 031 → Consolidated recipe

Consolidated recipe №031 "Autumn Garden"

No. 031
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 195.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 241.17 239.00 47.05 46.63 
Total8.9 91.1 1005.03 915.78 196.08 178.67 
Losses 0.5%4.58 0.89 
Output8.9 91.1 1000.00 911.20 177.77 
Losses before baking/boiling, shrinkage 0.25024%91.1 2.52 2.29 0.49 0.45 
Losses after baking/boiling, shrinkage 0.25024%91.1 2.52 2.29 0.49 0.45 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 149.03 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apricot cooking (boiled)80.0 144.06 115.25 21.47 17.18 
3Alcohol—  9.90 —   1.48 —   
4Citric acid (E330)91.2 0.50 0.46 0.0750.068
5Yellow paint—  0.40 —   0.060—   
6Sign up
Total12.4 87.6 1017.96 892.22 151.71 132.97 
Losses 0.7%6.22 0.93 
Output11.4 88.6 1000.00 886.00 149.03 132.04 
Losses before baking/boiling, shrinkage 0.34879%87.6 3.55 3.11 0.53 0.46 
Baking/boiling 1.07%10.90 1.62 
Losses after baking/boiling, shrinkage 0.34879%88.6 3.51 3.11 0.52 0.46 
Fruit lipstick in candy No. 31
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 128.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 119.70 11.97 15.39 1.54 
Total10.7 89.3 1017.25 908.17 130.80 116.78 
Losses 0.9%8.17 1.05 
Output10.0 90.0 1000.00 900.00 128.58 115.72 
Losses before baking/boiling, shrinkage 0.45001%89.3 4.58 4.09 0.59 0.53 
Baking/boiling 0.8%8.13 1.05 
Losses after baking/boiling, shrinkage 0.45001%90.0 4.54 4.09 0.58 0.53 
Apricot cooking (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.94 807.26 25.12 17.33 
Losses 0.9%7.26 0.16 
Output20.0 80.0 1000.00 800.00 21.47 17.18 
Losses before baking/boiling, shrinkage 0.44958%69.0 5.26 3.63 0.11 0.078
Baking/boiling 13.75%160.14 3.44 
Losses after baking/boiling, shrinkage 0.44958%80.0 4.54 3.63 0.10 0.078
Consolidated recipe, k=1.002293
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 195.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85115.41 115.24 115.67 115.50 
2Chocolate glaze [Skurikhin]99.1 47.05 46.63 47.16 46.74 
3Apricot cooking69.0 25.12 17.33 25.18 17.37 
4Apricot puree10.0 15.39 1.54 15.43 1.54 
5Alcohol—  1.48 —   1.48 —   
6Sign up91.2 0.0750.0680.0750.068
7Yellow paint—  0.060—   0.060—   
8Essence apricot—  0.045—   0.045—   
Total204.62 180.80 205.09 181.22 
Total phase loss 1.7%3.03 
Other losses 0.23%0.41 
General losses 1.9%3.44 
Output91.1 195.10 177.77 195.10 177.77 
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