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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №005 "Spring" → No. 005 → Consolidated recipe

Consolidated recipe: №005 "Spring"

No. 005
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 428.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.30 249.04 107.66 106.69 
Total8.1 91.9 1005.03 923.63 430.55 395.68 
Losses 0.5%4.62 1.98 
Output8.1 91.9 1000.00 919.00 393.70 
Losses before baking/boiling, shrinkage 0.25024%91.9 2.52 2.31 1.08 0.99 
Losses after baking/boiling, shrinkage 0.25024%91.9 2.52 2.31 1.08 0.99 
List of recipes
body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 322.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Milk lipstick91.0 222.87 202.81 71.96 65.49 
3Tangerine podvarka (boiled)80.0 58.30 46.64 18.82 15.06 
4Cognac—  11.41 —   3.68 —   
5Citric acid (E330)91.2 1.05 0.96 0.34 0.31 
6Sign up
7Paint red—  0.26 —   0.084—   
Total10.7 89.3 1009.60 901.30 326.00 291.03 
Losses 0.7%6.30 2.03 
Output10.5 89.5 1000.00 895.00 322.90 288.99 
Losses before baking/boiling, shrinkage 0.34927%89.3 3.53 3.15 1.14 1.02 
Baking/boiling 0.25%2.56 0.83 
Losses after baking/boiling, shrinkage 0.34927%89.5 3.52 3.15 1.14 1.02 
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 230.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   56.43 —   
3Starch syrup78.0 104.63 81.61 24.16 18.85 
Total22.6 77.4 1185.97 917.35 273.91 211.87 
Losses 0.8%7.35 1.70 
Output9.0 91.0 1000.00 910.00 230.96 210.17 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.10 0.85 
Baking/boiling 15.0%177.18 40.92 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.93 0.85 
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 71.96 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 21.83 16.15 
3Starch syrup78.0 91.00 70.98 6.55 5.11 
Total9.8 90.2 1019.02 919.19 73.33 66.15 
Losses 1.0%9.19 0.66 
Output9.0 91.0 1000.00 910.00 71.96 65.49 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 0.37 0.33 
Baking/boiling 0.88%8.87 0.64 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 0.36 0.33 
Tangerine podvarka (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 22.02 15.20 
Losses 0.9%7.27 0.14 
Output20.0 80.0 1000.00 800.00 18.82 15.06 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.10 0.068
Baking/boiling 13.75%160.14 3.01 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.0860.068
Consolidated recipe, k=1.003814
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 428.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85238.26 237.90 239.17 238.81 
2Chocolate glaze [Skurikhin]99.1 107.66 106.69 108.07 107.09 
3water—  56.43 —   56.65 —   
4Starch syrup78.0 30.71 23.96 30.83 24.05 
5Mandarin cooking69.0 22.02 15.20 22.11 15.25 
6Sign up74.0 21.83 16.15 21.91 16.22 
7Cognac—  3.68 —   3.70 —   
8Citric acid (E330)91.2 0.34 0.31 0.34 0.31 
9Essence tangerine—  0.15 —   0.15 —   
10Paint red—  0.084—   0.084—   
Total481.17 400.21 483.01 401.74 
Total phase loss 1.6%6.51 
Other losses 0.38%1.53 
General losses 2.0%8.03 
Output91.9 428.40 393.70 428.40 393.70 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №005 "Spring" contained in handbooks:

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