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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №036 "Camomile" → No. 036 → Consolidated recipe

Consolidated recipe №036 "Camomile"

No. 036
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 271.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.21 248.95 68.13 67.52 
Total8.3 91.7 1005.03 921.36 272.56 249.87 
Losses 0.5%4.61 1.25 
Output8.3 91.7 1000.00 916.75 248.62 
Losses before baking/boiling, shrinkage 0.25024%91.7 2.52 2.31 0.68 0.63 
Losses after baking/boiling, shrinkage 0.25024%91.7 2.52 2.31 0.68 0.63 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 204.44 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 26.23 24.92 5.36 5.09 
3Cognac—  15.73 —   3.22 —   
4Essence of rum—  0.25 —   0.051—   
5Vanilla essence—  0.16 —   0.033—   
Total11.3 88.7 1012.78 898.29 207.05 183.64 
Losses 0.7%6.29 1.29 
Output10.8 89.2 1000.00 892.00 204.44 182.36 
Losses before baking/boiling, shrinkage 0.34997%88.7 3.54 3.14 0.72 0.64 
Baking/boiling 0.57%5.71 1.17 
Losses after baking/boiling, shrinkage 0.34997%89.2 3.52 3.14 0.72 0.64 
Creamy brulee lipstick in candy No. 2,3,6,29,36
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 198.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 405.97 300.42 80.54 59.60 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.96 73.89 17.45 14.66 
4Starch syrup78.0 54.13 42.22 10.74 8.38 
Total12.6 87.4 1045.99 913.71 207.51 181.27 
Losses 1.5%13.71 2.72 
Output10.0 90.0 1000.00 900.00 198.39 178.55 
Losses before baking/boiling, shrinkage 0.75017%87.4 7.85 6.85 1.56 1.36 
Baking/boiling 2.94%30.53 6.06 
Losses after baking/boiling, shrinkage 0.75017%90.0 7.62 6.85 1.51 1.36 
Consolidated recipe, k=1.007509
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 271.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8598.78 98.63 99.52 99.38 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 80.54 59.60 81.14 60.05 
3Chocolate glaze [Skurikhin]99.1 68.13 67.52 68.64 68.02 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 17.45 14.66 17.58 14.77 
5Starch syrup78.0 10.74 8.38 10.82 8.44 
6Sign up95.0 5.36 5.09 5.40 5.13 
7Cognac—  3.22 —   3.24 —   
8Essence of rum—  0.051—   0.051—   
9Vanilla essence—  0.033—   0.033—   
Total284.30 253.88 286.44 255.78 
Total phase loss 2.1%5.26 
Other losses 0.75%1.91 
General losses 2.8%7.16 
Output91.7 271.20 248.62 271.20 248.62 
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