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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №018 "Swallow" → No. 018 → Consolidated recipe

Consolidated recipe №018 "Swallow"

No. 018
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 530.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.30 249.04 133.34 132.14 
Total8.0 92.0 1005.02 924.37 533.26 490.47 
Losses 0.5%4.62 2.45 
Output8.0 92.0 1000.00 919.75 488.02 
Losses before baking/boiling, shrinkage 0.24975%92.0 2.51 2.31 1.33 1.22 
Losses after baking/boiling, shrinkage 0.24975%92.0 2.51 2.31 1.33 1.22 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 399.92 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Mandarin cooking69.0 32.12 22.16 12.85 8.86 
3Cocoa powder [Skurikhin]95.0 9.59 9.11 3.84 3.64 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.52 8.00 3.81 3.20 
5Essence tangerine—  0.46 —   0.18 —   
Total10.7 89.3 1010.63 902.32 404.18 360.86 
Losses 0.7%6.32 2.53 
Output10.4 89.6 1000.00 896.00 399.92 358.33 
Losses before baking/boiling, shrinkage 0.34999%89.3 3.54 3.16 1.41 1.26 
Baking/boiling 0.35%3.57 1.43 
Losses after baking/boiling, shrinkage 0.34999%89.6 3.52 3.16 1.41 1.26 
Creamy brulee lipstick in candy No. 18,24,27,186,187
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 383.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 300.61 222.45 115.28 85.31 
3Starch syrup78.0 90.19 70.35 34.59 26.98 
Total9.8 90.2 1009.86 910.93 387.28 349.34 
Losses 1.2%10.93 4.19 
Output10.0 90.0 1000.00 900.00 383.50 345.15 
Losses before baking/boiling, shrinkage 0.59999%90.2 6.06 5.47 2.32 2.10 
Baking/boiling -0.23%-2.27 -0.87 
Losses after baking/boiling, shrinkage 0.59999%90.0 6.07 5.47 2.33 2.10 
Consolidated recipe, k=1.005697
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 530.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85237.41 237.06 238.76 238.41 
2Chocolate glaze [Skurikhin]99.1 133.34 132.14 134.10 132.89 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 115.28 85.31 115.94 85.80 
4Starch syrup78.0 34.59 26.98 34.79 27.13 
5Mandarin cooking69.0 12.85 8.86 12.92 8.91 
6Sign up95.0 3.84 3.64 3.86 3.66 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.81 3.20 3.83 3.22 
8Essence tangerine—  0.18 —   0.19 —   
Total541.30 497.19 544.38 500.02 
Total phase loss 1.8%9.17 
Other losses 0.57%2.83 
General losses 2.4%12.00 
Output92.0 530.60 488.02 530.60 488.02 
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