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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with milk bodies → №071 "Leningradskie" → No. 071 → Consolidated recipe

Consolidated recipe: №071 "Leningradskie"

No. 071
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 81.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	281.43	278.90	22.99	22.79
	Total	10.9 89.1	1005.00	895.38	82.11	73.15
	Losses 0.5%			4.45		0.36
	Output	10.9 89.1	1000.00	890.92		72.79
	Losses before baking/boiling, shrinkage 0.24876%	89.1	2.50	2.23	0.20	0.18
	Losses after baking/boiling, shrinkage 0.24876%	89.1	2.50	2.23	0.20	0.18

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 59.12 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Agar syrup (candy)	83.0	389.63	323.39	23.03	19.12
3	Praline semifinished	98.7	44.47	43.89	2.63	2.59
4	Raw egg white	12.0	23.50	2.82	1.39	0.17
5	Alcohol	—	7.51	—	0.44	—
6	Sign up
	Total	14.8 85.2	1022.64	871.04	60.45	51.49
	Losses 2.2%			19.04		1.13
	Output	14.8 85.2	1000.00	852.00	59.12	50.37
	Losses before baking/boiling, shrinkage 1.09322%	85.2	11.18	9.52	0.66	0.56
	Baking/boiling 0.03%		0.28		0.017
	Losses after baking/boiling, shrinkage 1.09322%	85.2	11.18	9.52	0.66	0.56

Boiled milk with sugar in candy No. 71,108
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 32.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	419.69	419.06	13.81	13.79
3	Starch syrup	78.0	162.92	127.08	5.36	4.18
	Total	15.3 84.7	1079.33	913.71	35.51	30.06
	Losses 1.5%			13.71		0.45
	Output	10.0 90.0	1000.00	900.00	32.90	29.61
	Losses before baking/boiling, shrinkage 0.75028%	84.7	8.10	6.86	0.27	0.23
	Baking/boiling 5.94%		63.61		2.09
	Losses after baking/boiling, shrinkage 0.75028%	90.0	7.62	6.86	0.25	0.23

Agar syrup (candy) in candy No. 71
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 23.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	182.25	—	4.20	—
3	Starch syrup	78.0	153.40	119.65	3.53	2.76
4	Agar (E406)	85.0	7.66	6.51	0.18	0.15
	Total	20.7 79.3	1052.38	834.17	24.24	19.21
	Losses 0.5%			4.17		0.10
	Output	17.0 83.0	1000.00	830.00	23.03	19.12
	Losses before baking/boiling, shrinkage 0.24991%	79.3	2.63	2.08	0.061	0.048
	Baking/boiling 4.5%		47.24		1.09
	Losses after baking/boiling, shrinkage 0.24991%	83.0	2.51	2.08	0.058	0.048

Praline semifinished in candy No. 71
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 2.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	506.20	493.54	1.33	1.30
	Total	1.3 98.7	1012.40	998.99	2.66	2.63
	Losses 1.2%			11.99		0.032
	Output	1.3 98.7	1000.00	987.00	2.63	2.59
	Losses before baking/boiling, shrinkage 0.59989%	98.7	6.07	5.99	0.016	0.016
	Baking/boiling 0.03%		0.25		0.001
	Losses after baking/boiling, shrinkage 0.59989%	98.7	6.07	5.99	0.016	0.016

Consolidated recipe, k=1.006592
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 81.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	30.14	30.10	30.34	30.29
2	Chocolate glaze [Skurikhin]	99.1	22.99	22.79	23.14	22.94
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	16.34	12.09	16.45	12.17
4	Starch syrup	78.0	8.89	6.94	8.95	6.98
5	water	—	4.20	—	4.23	—
6	Sign up	12.0	1.39	0.17	1.40	0.17
7	Powdered sugar	99.85	1.33	1.33	1.34	1.34
8	Roasted kernels	97.5	1.33	1.30	1.34	1.31
9	Alcohol	—	0.44	—	0.45	—
10	Agar (E406)	85.0	0.18	0.15	0.18	0.15
11	Sign up	—	0.055	—	0.055	—
	Total		87.30	74.86	87.87	75.35
	Total phase loss 2.8%			2.07
	Other losses 0.65%					0.49
	General losses 3.4%					2.56
	Output	89.1	81.70	72.79	81.70	72.79

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №071 "Leningradskie" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe: №071 "Leningradskie"

Recipe on №071 "Leningradskie" contained in handbooks:

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