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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №024 "World" → No. 024 → Consolidated recipe

Consolidated recipe №024 "World"

No. 024
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 586.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 241.16 238.99 141.39 140.12 
Total8.0 92.0 1005.00 924.92 589.23 542.28 
Losses 0.5%4.60 2.70 
Output8.0 92.0 1000.00 920.32 539.58 
Losses before baking/boiling, shrinkage 0.24876%92.0 2.50 2.30 1.47 1.35 
Losses after baking/boiling, shrinkage 0.24876%92.0 2.50 2.30 1.47 1.35 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 447.84 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted cashew kernels [2]97.5 98.82 96.35 44.26 43.15 
3Cognac—  9.88 —   4.42 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.88 7.46 3.98 3.34 
5Vanilla essence—  1.27 —   0.57 —   
Total10.3 89.7 1008.32 904.33 451.57 405.00 
Losses 0.7%6.33 2.84 
Output10.2 89.8 1000.00 898.00 447.84 402.16 
Losses before baking/boiling, shrinkage 0.35008%89.7 3.53 3.17 1.58 1.42 
Baking/boiling 0.13%1.26 0.57 
Losses after baking/boiling, shrinkage 0.35008%89.8 3.53 3.17 1.58 1.42 
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 398.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 300.61 222.45 119.74 88.61 
3Starch syrup78.0 90.19 70.35 35.93 28.02 
Total9.8 90.2 1009.86 910.93 402.27 362.86 
Losses 1.2%10.93 4.35 
Output10.0 90.0 1000.00 900.00 398.34 358.51 
Losses before baking/boiling, shrinkage 0.59999%90.2 6.06 5.47 2.41 2.18 
Baking/boiling -0.23%-2.27 -0.90 
Losses after baking/boiling, shrinkage 0.59999%90.0 6.07 5.47 2.42 2.18 
Consolidated recipe, k=1.006153
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 586.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85246.60 246.23 248.11 247.74 
2Chocolate glaze [Skurikhin]99.1 141.39 140.12 142.26 140.98 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 119.74 88.61 120.48 89.16 
4Roasted cashew kernels [2]97.5 44.26 43.15 44.53 43.41 
5Starch syrup78.0 35.93 28.02 36.15 28.19 
6Sign up—  4.42 —   4.45 —   
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.98 3.34 4.00 3.36 
8Vanilla essence—  0.57 —   0.57 —   
Total596.89 549.47 600.56 552.85 
Total phase loss 1.8%9.89 
Other losses 0.61%3.38 
General losses 2.4%13.27 
Output92.0 586.30 539.58 586.30 539.58 
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