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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №047 "Southern nuts" → No. 047 → Consolidated recipe

Consolidated recipe №047 "Southern nuts"

No. 047
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 180.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Burnt sugar syrup40.0 30.15 12.06 5.44 2.17 
3Cocoa powder [Skurikhin]95.0 30.15 28.64 5.44 5.16 
Total8.1 91.9 1005.02 924.02 181.21 166.60 
Losses 0.5%4.62 0.83 
Output8.1 91.9 1000.00 919.40 165.77 
Losses before baking/boiling, shrinkage 0.24975%91.9 2.51 2.31 0.45 0.42 
Losses after baking/boiling, shrinkage 0.24975%91.9 2.51 2.31 0.45 0.42 
List of recipes
Glazed body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 170.33 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 281.20 278.67 47.90 47.47 
Total6.5 93.5 1005.03 939.53 171.19 160.03 
Losses 0.48%4.53 0.77 
Output6.5 93.5 1000.00 935.00 170.33 159.26 
Losses before baking/boiling, shrinkage 0.24087%93.5 2.42 2.26 0.41 0.39 
Baking/boiling 0.02%0.19 0.032
Losses after baking/boiling, shrinkage 0.24087%93.5 2.42 2.26 0.41 0.39 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 123.29 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sugar lipstick91.0 435.34 396.16 53.67 48.84 
3Dried almond kernel96.0 130.60 125.38 16.10 15.46 
4Cognac—  4.35 —   0.54 —   
5Liqueur "Yuzhny"40.0 4.35 1.74 0.54 0.21 
6Sign up
Total9.0 91.0 1010.85 919.43 124.63 113.36 
Losses 0.7%6.43 0.79 
Output8.7 91.3 1000.00 913.00 123.29 112.57 
Losses before baking/boiling, shrinkage 0.34993%91.0 3.54 3.22 0.44 0.40 
Baking/boiling 0.38%3.79 0.47 
Losses after baking/boiling, shrinkage 0.34993%91.3 3.52 3.22 0.43 0.40 
Creamy lipstick in candy the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 53.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.42 423.78 22.78 22.75 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 5.13 4.31 
4Starch syrup78.0 40.95 31.94 2.20 1.71 
5Vanillin—  0.27 —   0.014—   
Total14.9 85.1 1085.36 923.87 58.26 49.59 
Losses 1.5%13.87 0.74 
Output9.0 91.0 1000.00 910.00 53.67 48.84 
Losses before baking/boiling, shrinkage 0.75071%85.1 8.15 6.94 0.44 0.37 
Baking/boiling 6.46%69.59 3.74 
Losses after baking/boiling, shrinkage 0.75071%91.0 7.62 6.94 0.41 0.37 
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 53.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   13.12 —   
3Starch syrup78.0 104.63 81.61 5.62 4.38 
Total22.6 77.4 1185.97 917.35 63.66 49.24 
Losses 0.8%7.35 0.39 
Output9.0 91.0 1000.00 910.00 53.67 48.84 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.25 0.20 
Baking/boiling 15.0%177.18 9.51 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.22 0.20 
Burnt sugar syrup Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 5.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85404.65 404.04 2.20 2.20 
Total60.0 40.0 1010.11 404.04 5.49 2.20 
Losses 1.0%4.04 0.022
Output60.0 40.0 1000.00 400.00 5.44 2.17 
Losses before baking/boiling, shrinkage 0.50032%40.0 5.05 2.02 0.0270.011
Losses after baking/boiling, shrinkage 0.50032%40.0 5.05 2.02 0.0270.011
Consolidated recipe, k=1.007193
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 180.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8569.90 69.80 70.41 70.30 
2Chocolate glaze [Skurikhin]99.1 47.90 47.47 48.24 47.81 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 28.13 20.82 28.34 20.97 
4water—  16.41 —   16.52 —   
5Dried almond kernel96.0 16.10 15.46 16.22 15.57 
6Sign up78.0 7.81 6.09 7.87 6.14 
7Cocoa powder [Skurikhin]95.0 5.44 5.16 5.48 5.20 
8Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 5.13 4.31 5.16 4.34 
9Cognac—  0.54 —   0.54 —   
10Liqueur "Yuzhny"40.0 0.54 0.21 0.54 0.22 
11Sign up—  0.11 —   0.11 —   
12Vanillin—  0.014—   0.015—   
Total198.02 169.33 199.44 170.54 
Total phase loss 2.1%3.56 
Other losses 0.71%1.22 
General losses 2.8%4.78 
Output91.9 180.30 165.77 180.30 165.77 
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