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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with liqueur bodies → №076 "Cherry Liqueur" → No. 076 → Consolidated recipe

Consolidated recipe: №076 "Cherry Liqueur"

No. 076
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 815.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 375.63 372.25 306.25 303.49 
3Chocolate grits97.0 71.06 68.93 57.94 56.20 
Total12.9 87.1 1015.22 884.63 827.71 721.24 
Losses 1.5%13.26 10.81 
Output12.9 87.1 1000.00 871.37 710.43 
Losses before baking/boiling, shrinkage 0.74959%87.1 7.61 6.63 6.20 5.41 
Losses after baking/boiling, shrinkage 0.74959%87.1 7.61 6.63 6.20 5.41 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 463.52 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cherry tincture—  158.32 —   73.38 —   
3Cherry puree10.0 79.10 7.91 36.66 3.67 
Total22.4 77.6 1029.06 798.36 476.99 370.06 
Losses 2.3%18.36 8.51 
Output22.0 78.0 1000.00 780.00 463.52 361.55 
Losses before baking/boiling, shrinkage 1.15001%77.6 11.83 9.18 5.49 4.26 
Baking/boiling 0.54%5.45 2.53 
Losses after baking/boiling, shrinkage 1.15001%78.0 11.77 9.18 5.46 4.26 
Chocolate grits Formulation No. 1 loss 1.6%
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 57.94 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  22.52 —   1.30 —   
Total2.9 97.1 1015.23 985.76 58.82 57.11 
Losses 1.6%15.76 0.91 
Output3.0 97.0 1000.00 970.00 57.94 56.20 
Losses before baking/boiling, shrinkage 0.79943%97.1 8.12 7.88 0.47 0.46 
Baking/boiling -0.1%-1.01 -0.059
Losses after baking/boiling, shrinkage 0.79943%97.0 8.12 7.88 0.47 0.46 
Consolidated recipe, k=1.006525
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 815.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85366.94 366.39 369.34 368.78 
2Chocolate glaze [Skurikhin]99.1 306.25 303.49 308.25 305.48 
3Cherry tincture—  73.38 —   73.86 —   
4Chocolate semi-finished product99.3 57.51 57.11 57.89 57.48 
5Cherry puree10.0 36.66 3.67 36.90 3.69 
6Sign up—  1.30 —   1.31 —   
Total842.06 730.66 847.56 735.43 
Total phase loss 2.8%20.24 
Other losses 0.65%4.77 
General losses 3.4%25.00 
Output87.1 815.30 710.43 815.30 710.43 
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 №076 "Cherry Liqueur" contained in handbooks:

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