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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fruit bodies → No. 055 "Zhiguli" → No. 055 → Consolidated recipe

Consolidated recipe: No. 055 "Zhiguli"

No. 055
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 886.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.28 249.02 222.66 220.66 
Total18.2 81.8 1005.08 821.91 890.60 728.29 
Losses 0.51%4.15 3.68 
Output18.2 81.8 1000.00 817.75 724.61 
Losses before baking/boiling, shrinkage 0.25272%81.8 2.54 2.08 2.25 1.84 
Losses after baking/boiling, shrinkage 0.25272%81.8 2.54 2.08 2.25 1.84 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 667.94 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit mass80.0 299.29 239.43 199.91 159.93 
3Cognac—  38.99 —   26.04 —   
4Citric acid (E330)91.2 8.88 8.10 5.93 5.41 
5Vanillin—  0.13 —   0.087—   
Total24.3 75.7 1011.17 765.36 675.40 511.21 
Losses 0.7%5.36 3.58 
Output24.0 76.0 1000.00 760.00 667.94 507.64 
Losses before baking/boiling, shrinkage 0.34996%75.7 3.54 2.68 2.36 1.79 
Baking/boiling 0.41%4.11 2.74 
Losses after baking/boiling, shrinkage 0.34996%76.0 3.52 2.68 2.35 1.79 
Jelly mass in candy No. 55
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 443.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 221.31 172.62 98.14 76.55 
3water—  167.95 —   74.47 —   
4Agaroid85.0 28.34 24.09 12.57 10.68 
Total22.0 78.0 1008.07 786.30 447.01 348.67 
Losses 0.8%6.30 2.79 
Output22.0 78.0 1000.00 780.00 443.43 345.88 
Losses before baking/boiling, shrinkage 0.4003%78.0 4.04 3.15 1.79 1.40 
Losses after baking/boiling, shrinkage 0.4003%78.0 4.04 3.15 1.79 1.40 
Fruit mass in candy No. 55
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 199.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 489.10 48.91 97.78 9.78 
3Strawberry puree10.0 244.50 24.45 48.88 4.89 
Total45.1 54.9 1467.79 806.45 293.42 161.22 
Losses 0.8%6.45 1.29 
Output20.0 80.0 1000.00 800.00 199.91 159.93 
Losses before baking/boiling, shrinkage 0.39982%54.9 5.87 3.22 1.17 0.64 
Baking/boiling 31.32%457.89 91.54 
Losses after baking/boiling, shrinkage 0.39982%80.0 4.03 3.22 0.81 0.64 
Consolidated recipe, k=1.005712
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 886.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85408.60 407.99 410.94 410.32 
2Chocolate glaze [Skurikhin]99.1 222.66 220.66 223.93 221.92 
3Starch syrup78.0 98.14 76.55 98.70 76.98 
4Apple puree [GOST]10.0 97.78 9.78 98.33 9.83 
5water—  74.47 —   74.90 —   
6Sign up10.0 48.88 4.89 49.16 4.92 
7Cognac—  26.04 —   26.19 —   
8Agaroid85.0 12.57 10.68 12.64 10.74 
9Citric acid (E330)91.2 5.93 5.41 5.97 5.44 
10Vanillin—  0.087—   0.087—   
Total995.16 735.95 1000.84 740.15 
Total phase loss 1.5%11.34 
Other losses 0.57%4.20 
General losses 2.1%15.54 
Output81.8 886.10 724.61 886.10 724.61 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on No. 055 "Zhiguli" contained in handbooks:

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