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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with liqueur bodies → №086 "Prosit" → No. 086 → Consolidated recipe

Consolidated recipe: №086 "Prosit"

No. 086
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 752.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Cherry body	77.0	121.23	93.35	91.19	70.22
3	Body with cognac	77.0	121.21	93.33	91.17	70.20
4	Corpus with liqueur "Benedictine"	77.0	121.21	93.33	91.17	70.20
5	Corpus with liqueur "Yuzhny"	77.0	121.21	93.33	91.17	70.20
6	Sign up
7	Rum body	77.0	121.21	93.33	91.17	70.20
	Total	16.8 83.2	1010.13	840.88	759.82	632.51
	Losses 1.0%			8.43		6.34
	Output	16.8 83.2	1000.00	832.44		626.16
	Losses before baking/boiling, shrinkage 0.50142%	83.2	5.06	4.22	3.81	3.17
	Losses after baking/boiling, shrinkage 0.50142%	83.2	5.06	4.22	3.81	3.17

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Cherry body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.19 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Alcohol	—	197.33	—	17.99	—
3	water	—	36.31	—	3.31	—
4	Cherry essence	—	0.59	—	0.054	—
	Total	23.0 77.0	1023.54	788.13	93.34	71.87
	Losses 2.3%			18.13		1.65
	Output	23.0 77.0	1000.00	770.00	91.19	70.22
	Losses before baking/boiling, shrinkage 1.14995%	77.0	11.77	9.06	1.07	0.83
	Losses after baking/boiling, shrinkage 1.14995%	77.0	11.77	9.06	1.07	0.83

Body with cognac
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.17 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	197.33	—	17.99	—
3	Alcohol	—	43.41	—	3.96	—
	Total	23.5 76.5	1030.05	788.13	93.91	71.86
	Losses 2.3%			18.13		1.65
	Output	23.0 77.0	1000.00	770.00	91.17	70.20
	Losses before baking/boiling, shrinkage 1.14995%	76.5	11.85	9.06	1.08	0.83
	Baking/boiling 0.63%		6.43		0.59
	Losses after baking/boiling, shrinkage 1.14995%	77.0	11.77	9.06	1.07	0.83

Corpus with liqueur "Benedictine"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.17 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Benedictine"	40.0	146.15	58.46	13.33	5.33
3	water	—	73.55	—	6.71	—
4	Alcohol	—	73.08	—	6.66	—
	Total	23.0 77.0	1023.55	788.13	93.32	71.86
	Losses 2.3%			18.13		1.65
	Output	23.0 77.0	1000.00	770.00	91.17	70.20
	Losses before baking/boiling, shrinkage 1.15043%	77.0	11.78	9.07	1.07	0.83
	Losses after baking/boiling, shrinkage 1.15043%	77.0	11.78	9.07	1.07	0.83

Corpus with liqueur "Yuzhny"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.17 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Liqueur "Yuzhny"	40.0	146.15	58.46	13.33	5.33
3	Alcohol	—	109.62	—	9.99	—
4	water	—	37.01	—	3.37	—
	Total	23.0 77.0	1023.55	788.13	93.32	71.86
	Losses 2.3%			18.13		1.65
	Output	23.0 77.0	1000.00	770.00	91.17	70.20
	Losses before baking/boiling, shrinkage 1.15043%	77.0	11.78	9.07	1.07	0.83
	Losses after baking/boiling, shrinkage 1.15043%	77.0	11.78	9.07	1.07	0.83

Orange body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.17 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Alcohol	—	197.33	—	17.99	—
3	water	—	36.11	—	3.29	—
4	Essence orange	—	0.79	—	0.072	—
	Total	23.0 77.0	1023.54	788.13	93.32	71.86
	Losses 2.3%			18.13		1.65
	Output	23.0 77.0	1000.00	770.00	91.17	70.20
	Losses before baking/boiling, shrinkage 1.14995%	77.0	11.77	9.06	1.07	0.83
	Losses after baking/boiling, shrinkage 1.14995%	77.0	11.77	9.06	1.07	0.83

Rum body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 91.17 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Alcohol	—	197.33	—	17.99	—
3	water	—	36.11	—	3.29	—
4	Essence of rum	—	0.79	—	0.072	—
	Total	23.0 77.0	1023.54	788.13	93.32	71.86
	Losses 2.3%			18.13		1.65
	Output	23.0 77.0	1000.00	770.00	91.17	70.20
	Losses before baking/boiling, shrinkage 1.14995%	77.0	11.77	9.06	1.07	0.83
	Losses after baking/boiling, shrinkage 1.14995%	77.0	11.77	9.06	1.07	0.83

Consolidated recipe, k=1.007951
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 752.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	421.13	420.49	424.47	423.84
2	Chocolate	99.3	212.76	211.27	214.45	212.95
3	Alcohol	—	74.59	—	75.19	—
4	water	—	19.98	—	20.13	—
5	Cognac	—	17.99	—	18.13	—
6	Sign up	40.0	13.33	5.33	13.43	5.37
7	Liqueur "Yuzhny"	40.0	13.33	5.33	13.43	5.37
8	Essence of rum	—	0.072	—	0.073	—
9	Essence orange	—	0.072	—	0.073	—
10	Cherry essence	—	0.054	—	0.054	—
	Total		773.29	642.42	779.44	647.53
	Total phase loss 2.5%			16.26
	Other losses 0.79%					5.11
	General losses 3.3%					21.37
	Output	83.2	752.20	626.16	752.20	626.16

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	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).	no data	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 №086 "Prosit" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe: №086 "Prosit"

Recipe on №086 "Prosit" contained in handbooks:

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