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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 467.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.30 249.04 117.48 116.43 
Total8.1 91.9 1005.03 923.63 469.85 431.80 
Losses 0.5%4.62 2.16 
Output8.1 91.9 1000.00 919.00 429.63 
Losses before baking/boiling, shrinkage 0.25024%91.9 2.52 2.31 1.18 1.08 
Losses after baking/boiling, shrinkage 0.25024%91.9 2.52 2.31 1.18 1.08 
List of recipes
body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 352.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Milk lipstick91.0 222.87 202.81 78.53 71.46 
3Tangerine podvarka (boiled)80.0 58.30 46.64 20.54 16.43 
4Cognac—  11.41 —   4.02 —   
5Citric acid (E330)91.2 1.05 0.96 0.37 0.34 
6Sign up
7Paint red—  0.26 —   0.092—   
Total10.7 89.3 1009.60 901.30 355.75 317.59 
Losses 0.7%6.30 2.22 
Output10.5 89.5 1000.00 895.00 352.37 315.37 
Losses before baking/boiling, shrinkage 0.34927%89.3 3.53 3.15 1.24 1.11 
Baking/boiling 0.25%2.56 0.90 
Losses after baking/boiling, shrinkage 0.34927%89.5 3.52 3.15 1.24 1.11 
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 252.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   61.58 —   
3Starch syrup78.0 104.63 81.61 26.37 20.57 
Total22.6 77.4 1185.97 917.35 298.91 231.20 
Losses 0.8%7.35 1.85 
Output9.0 91.0 1000.00 910.00 252.04 229.35 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.20 0.93 
Baking/boiling 15.0%177.18 44.66 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 1.02 0.93 
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 78.53 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 23.82 17.63 
3Starch syrup78.0 91.00 70.98 7.15 5.57 
Total9.8 90.2 1019.02 919.19 80.03 72.19 
Losses 1.0%9.19 0.72 
Output9.0 91.0 1000.00 910.00 78.53 71.46 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 0.40 0.36 
Baking/boiling 0.88%8.87 0.70 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 0.40 0.36 
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 20.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 24.03 16.58 
Losses 0.9%7.27 0.15 
Output20.0 80.0 1000.00 800.00 20.54 16.43 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.11 0.075
Baking/boiling 13.75%160.14 3.29 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.0930.075
Consolidated recipe, k=1.003814
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 467.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85260.01 259.62 261.00 260.61 
2Chocolate glaze [Skurikhin]99.1 117.48 116.43 117.93 116.87 
3water—  61.58 —   61.82 —   
4Starch syrup78.0 33.52 26.14 33.64 26.24 
5Mandarin cooking69.0 24.03 16.58 24.13 16.65 
6Sign up74.0 23.82 17.63 23.91 17.70 
7Cognac—  4.02 —   4.04 —   
8Citric acid (E330)91.2 0.37 0.34 0.37 0.34 
9Essence tangerine—  0.16 —   0.16 —   
10Paint red—  0.092—   0.092—   
Total525.09 436.74 527.09 438.40 
Total phase loss 1.6%7.10 
Other losses 0.38%1.67 
General losses 2.0%8.77 
Output91.9 467.50 429.63 467.50 429.63 
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