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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → No. 026 "Marine" → No. 026 → Consolidated recipe

Consolidated recipe No. 026 "Marine"

No. 026
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 666.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 231.13 229.05 154.07 152.68 
Total8.2 91.8 1005.02 922.46 669.95 614.91 
Losses 0.5%4.61 3.07 
Output8.2 91.8 1000.00 917.85 611.84 
Losses before baking/boiling, shrinkage 0.24975%91.8 2.51 2.30 1.67 1.54 
Losses after baking/boiling, shrinkage 0.24975%91.8 2.51 2.30 1.67 1.54 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 515.88 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Milk lipstick91.0 213.18 193.99 109.97 100.08 
3Chocolate glaze [Skurikhin]99.1 57.74 57.22 29.79 29.52 
4Cocoa powder [Skurikhin]95.0 43.19 41.03 22.28 21.17 
5Alcohol—  26.14 —   13.48 —   
6Sign up
Total10.8 89.2 1011.15 902.33 521.63 465.49 
Losses 0.7%6.33 3.26 
Output10.4 89.6 1000.00 896.00 515.88 462.22 
Losses before baking/boiling, shrinkage 0.35058%89.2 3.54 3.16 1.83 1.63 
Baking/boiling 0.4%4.07 2.10 
Losses after baking/boiling, shrinkage 0.35058%89.6 3.53 3.16 1.82 1.63 
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 345.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   84.51 —   
3Starch syrup78.0 104.63 81.61 36.19 28.23 
Total22.6 77.4 1185.97 917.35 410.17 317.27 
Losses 0.8%7.35 2.54 
Output9.0 91.0 1000.00 910.00 345.85 314.73 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.64 1.27 
Baking/boiling 15.0%177.18 61.28 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 1.40 1.27 
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 109.97 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 33.36 24.69 
3Starch syrup78.0 91.00 70.98 10.01 7.81 
Total9.8 90.2 1019.02 919.19 112.07 101.09 
Losses 1.0%9.19 1.01 
Output9.0 91.0 1000.00 910.00 109.97 100.08 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 0.56 0.51 
Baking/boiling 0.88%8.87 0.98 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 0.56 0.51 
Consolidated recipe, k=1.006235
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 666.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85358.17 357.64 360.41 359.87 
2Chocolate glaze [Skurikhin]99.1 183.86 182.20 185.00 183.34 
3water—  84.51 —   85.04 —   
4Starch syrup78.0 46.19 36.03 46.48 36.26 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 33.36 24.69 33.57 24.84 
6Sign up95.0 22.28 21.17 22.42 21.30 
7Alcohol—  13.48 —   13.57 —   
8Vanillin—  0.25 —   0.25 —   
Total742.11 621.72 746.73 625.60 
Total phase loss 1.6%9.89 
Other losses 0.62%3.88 
General losses 2.2%13.76 
Output91.8 666.60 611.84 666.60 611.84 
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Recipe on No. 026 "Marine" contained in handbooks:

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