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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with milk bodies → №068 "Abrikotin" → No. 068 → Consolidated recipe

Consolidated recipe №068 "Abrikotin"

No. 068
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 882.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.50 298.79 266.01 263.62 
Total11.5 88.5 1005.02 889.74 886.73 785.02 
Losses 0.5%4.44 3.92 
Output11.5 88.5 1000.00 885.30 781.10 
Losses before baking/boiling, shrinkage 0.24975%88.5 2.51 2.22 2.21 1.96 
Losses after baking/boiling, shrinkage 0.24975%88.5 2.51 2.22 2.21 1.96 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 620.72 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 574.00 57.40 356.29 35.63 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 240.44 177.93 149.24 110.44 
4Alcohol—  24.88 —   15.44 —   
Total41.4 58.6 1462.06 857.13 907.52 532.03 
Losses 2.0%17.13 10.63 
Output16.0 84.0 1000.00 840.00 620.72 521.40 
Losses before baking/boiling, shrinkage 0.99935%58.6 14.61 8.57 9.07 5.32 
Baking/boiling 30.21%437.25 271.41 
Losses after baking/boiling, shrinkage 0.99935%84.0 10.20 8.57 6.33 5.32 
Consolidated recipe, k=1.002765
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 882.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85386.54 385.96 387.61 387.03 
2Apricot puree10.0 356.29 35.63 357.28 35.73 
3Chocolate glaze [Skurikhin]99.1 266.01 263.62 266.75 264.35 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 149.24 110.44 149.66 110.75 
5Alcohol—  15.44 —   15.49 —   
Total1173.54 795.65 1176.78 797.85 
Total phase loss 1.8%14.55 
Other losses 0.28%2.20 
General losses 2.1%16.75 
Output88.5 882.30 781.10 882.30 781.10 
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