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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №009 "Cherry Orchard" → No. 009 → Consolidated recipe

Consolidated recipe: №009 "Cherry Orchard"

No. 009
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 941.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 241.17 239.00 227.16 225.11 
Total9.1 90.9 1005.03 913.49 946.64 860.41 
Losses 0.5%4.57 4.31 
Output9.1 90.9 1000.00 908.92 856.11 
Losses before baking/boiling, shrinkage 0.25024%90.9 2.52 2.29 2.37 2.15 
Losses after baking/boiling, shrinkage 0.25024%90.9 2.52 2.29 2.37 2.15 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 719.48 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cherry podvarka (boiled)80.0 127.29 101.83 91.58 73.27 
3Cherry tincture—  14.69 —   10.57 —   
4Cherry essence—  0.54 —   0.39 —   
5Citric acid (E330)91.2 0.49 0.45 0.35 0.32 
6Sign up
Total12.6 87.4 1017.54 889.22 732.10 639.78 
Losses 0.7%6.22 4.48 
Output11.7 88.3 1000.00 883.00 719.48 635.30 
Losses before baking/boiling, shrinkage 0.34979%87.4 3.56 3.11 2.56 2.24 
Baking/boiling 1.03%10.46 7.52 
Losses after baking/boiling, shrinkage 0.34979%88.3 3.52 3.11 2.53 2.24 
Fruit lipstick in candy No. 9
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 629.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cherry puree10.0 119.70 11.97 75.30 7.53 
Total10.7 89.3 1017.25 908.17 639.95 571.33 
Losses 0.9%8.17 5.14 
Output10.0 90.0 1000.00 900.00 629.10 566.19 
Losses before baking/boiling, shrinkage 0.45001%89.3 4.58 4.09 2.88 2.57 
Baking/boiling 0.8%8.13 5.12 
Losses after baking/boiling, shrinkage 0.45001%90.0 4.54 4.09 2.86 2.57 
Cherry 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 91.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.94 807.26 107.15 73.93 
Losses 0.9%7.26 0.66 
Output20.0 80.0 1000.00 800.00 91.58 73.27 
Losses before baking/boiling, shrinkage 0.44958%69.0 5.26 3.63 0.48 0.33 
Baking/boiling 13.75%160.14 14.67 
Losses after baking/boiling, shrinkage 0.44958%80.0 4.54 3.63 0.42 0.33 
Consolidated recipe, k=1.003311
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 941.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85564.65 563.80 566.52 565.67 
2Chocolate glaze [Skurikhin]99.1 227.16 225.11 227.91 225.86 
3Cherry podvarka69.0 107.15 73.93 107.50 74.18 
4Cherry puree10.0 75.30 7.53 75.55 7.56 
5Cherry tincture—  10.57 —   10.60 —   
6Sign up—  0.39 —   0.39 —   
7Citric acid (E330)91.2 0.35 0.32 0.35 0.32 
8Vanilla essence—  0.11 —   0.11 —   
Total985.67 870.70 988.94 873.58 
Total phase loss 1.7%14.59 
Other losses 0.33%2.88 
General losses 2.0%17.47 
Output90.9 941.90 856.11 941.90 856.11 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
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).no datano 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 №009 "Cherry Orchard" contained in handbooks:

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