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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №046 "Elegy" → No. 046 → Consolidated recipe

Consolidated recipe №046 "Elegy"

No. 046
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 27.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.23 248.97 6.93 6.87 
Total8.5 91.5 1005.03 919.85 27.74 25.39 
Losses 0.5%4.60 0.13 
Output8.5 91.5 1000.00 915.25 25.26 
Losses before baking/boiling, shrinkage 0.25024%91.5 2.52 2.30 0.0690.064
Losses after baking/boiling, shrinkage 0.25024%91.5 2.52 2.30 0.0690.064
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 20.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Strawberry podvarka (boiled)80.0 121.35 97.08 2.52 2.02 
3Cocoa powder [Skurikhin]95.0 80.89 76.85 1.68 1.60 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.45 33.98 0.84 0.71 
5Wine "Madera"—  19.21 —   0.40 —   
6Sign up
Total12.8 87.2 1027.50 896.26 21.38 18.65 
Losses 0.7%6.26 0.13 
Output11.0 89.0 1000.00 890.00 20.80 18.52 
Losses before baking/boiling, shrinkage 0.3492%87.2 3.59 3.13 0.0750.065
Baking/boiling 1.99%20.40 0.42 
Losses after baking/boiling, shrinkage 0.3492%89.0 3.52 3.13 0.0730.065
Creamy brulee lipstick in candy No. 46,266
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 15.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 439.86 325.50 7.00 5.18 
3Starch syrup78.0 58.72 45.80 0.93 0.73 
Total12.3 87.7 1039.02 910.93 16.53 14.50 
Losses 1.2%10.93 0.17 
Output10.0 90.0 1000.00 900.00 15.91 14.32 
Losses before baking/boiling, shrinkage 0.59979%87.7 6.23 5.46 0.10 0.087
Baking/boiling 2.59%26.72 0.43 
Losses after baking/boiling, shrinkage 0.59979%90.0 6.07 5.46 0.10 0.087
Strawberry 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 2.52 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 2.95 2.04 
Losses 0.9%7.27 0.018
Output20.0 80.0 1000.00 800.00 2.52 2.02 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.0130.009
Baking/boiling 13.75%160.14 0.40 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.0110.009
Consolidated recipe, k=1.006676
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 27.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.858.60 8.59 8.66 8.64 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 7.00 5.18 7.05 5.21 
3Chocolate glaze [Skurikhin]99.1 6.93 6.87 6.98 6.92 
4Strawberry cooking69.0 2.95 2.04 2.97 2.05 
5Cocoa powder [Skurikhin]95.0 1.68 1.60 1.69 1.61 
6Sign up78.0 0.93 0.73 0.94 0.73 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 0.84 0.71 0.85 0.71 
8Wine "Madera"—  0.40 —   0.40 —   
9Essence strawberry—  0.016—   0.016—   
Total29.36 25.71 29.56 25.88 
Total phase loss 1.7%0.45 
Other losses 0.66%0.17 
General losses 2.4%0.62 
Output91.5 27.60 25.26 27.60 25.26 
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