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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №023 "Honey" → No. 023 → Consolidated recipe

Consolidated recipe №023 "Honey"

No. 023
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 963.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.29 249.03 242.17 239.99 
Total8.2 91.8 1005.02 922.11 968.54 888.64 
Losses 0.5%4.61 4.44 
Output8.2 91.8 1000.00 917.50 884.20 
Losses before baking/boiling, shrinkage 0.24975%91.8 2.51 2.30 2.42 2.22 
Losses after baking/boiling, shrinkage 0.24975%91.8 2.51 2.30 2.42 2.22 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 726.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Natural honey78.0 34.32 26.77 24.93 19.44 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.62 16.48 14.25 11.97 
4Cognac—  15.50 —   11.26 —   
5Vanilla essence—  0.98 —   0.71 —   
Total11.1 88.9 1011.13 899.30 734.45 653.22 
Losses 0.7%6.30 4.57 
Output10.7 89.3 1000.00 893.00 726.37 648.65 
Losses before baking/boiling, shrinkage 0.35008%88.9 3.54 3.15 2.57 2.29 
Baking/boiling 0.4%4.06 2.95 
Losses after baking/boiling, shrinkage 0.35008%89.3 3.53 3.15 2.56 2.29 
Milk lipstick in candy No. 23
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 683.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 139.19 103.00 95.11 70.38 
3Starch syrup78.0 93.90 73.24 64.16 50.05 
4water—  32.85 —   22.45 —   
Total9.0 91.0 1009.07 918.26 689.50 627.45 
Losses 0.9%8.26 5.64 
Output9.0 91.0 1000.00 910.00 683.30 621.81 
Losses before baking/boiling, shrinkage 0.44965%91.0 4.54 4.13 3.10 2.82 
Losses after baking/boiling, shrinkage 0.44965%91.0 4.54 4.13 3.10 2.82 
Consolidated recipe, k=1.005824
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 963.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85507.78 507.02 510.74 509.97 
2Chocolate glaze [Skurikhin]99.1 242.17 239.99 243.58 241.39 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 95.11 70.38 95.66 70.79 
4Starch syrup78.0 64.16 50.05 64.54 50.34 
5Natural honey78.0 24.93 19.44 25.07 19.56 
6Sign up—  22.45 —   22.58 —   
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.25 11.97 14.33 12.04 
8Cognac—  11.26 —   11.32 —   
9Vanilla essence—  0.71 —   0.72 —   
Total982.82 898.85 988.55 904.09 
Total phase loss 1.6%14.65 
Other losses 0.58%5.24 
General losses 2.2%19.89 
Output91.8 963.70 884.20 963.70 884.20 
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