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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → No. 095 "Weighty" → No. 095 → Consolidated recipe

Consolidated recipe No. 095 "Weighty"

No. 095
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 995.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 351.71 348.54 350.02 346.87 
Total5.5 94.5 1004.98 949.55 1000.16 945.00 
Losses 0.5%4.71 4.68 
Output5.5 94.5 1000.00 944.85 940.31 
Losses before baking/boiling, shrinkage 0.24777%94.5 2.49 2.35 2.48 2.34 
Losses after baking/boiling, shrinkage 0.24777%94.5 2.49 2.35 2.48 2.34 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 650.13 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 287.00 241.08 186.59 156.73 
3Cognac—  30.21 —   19.64 —   
Total9.4 90.6 1022.12 925.55 664.52 601.73 
Losses 0.6%5.55 3.61 
Output8.0 92.0 1000.00 920.00 650.13 598.12 
Losses before baking/boiling, shrinkage 0.29969%90.6 3.06 2.77 1.99 1.80 
Baking/boiling 1.57%16.04 10.43 
Losses after baking/boiling, shrinkage 0.29969%92.0 3.02 2.77 1.96 1.80 
Chocolate cream in candy No. 95
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 458.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 408.02 397.41 186.99 182.13 
3Dried milk with sugar99.0 85.89 85.03 39.36 38.97 
4Cocoa-butter [cocoa butter]100.0 57.26 57.26 26.24 26.24 
5Cognac—  17.14 —   7.86 —   
6Sign up
Total2.9 97.1 1019.77 989.91 467.35 453.66 
Losses 1.9%18.91 8.66 
Output2.9 97.1 1000.00 971.00 458.29 445.00 
Losses before baking/boiling, shrinkage 0.95495%97.1 9.74 9.45 4.46 4.33 
Baking/boiling 0.03%0.30 0.14 
Losses after baking/boiling, shrinkage 0.95495%97.1 9.74 9.45 4.46 4.33 
Dried milk with sugar in candy No. 95.98
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 39.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85525.64 524.85 20.69 20.66 
Total14.4 85.6 1174.60 1005.08 46.23 39.56 
Losses 1.5%15.08 0.59 
Output1.0 99.0 1000.00 990.00 39.36 38.97 
Losses before baking/boiling, shrinkage 0.75028%85.6 8.81 7.54 0.35 0.30 
Baking/boiling 13.57%158.17 6.23 
Losses after baking/boiling, shrinkage 0.75028%99.0 7.62 7.54 0.30 0.30 
Consolidated recipe, k=1.013086
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 995.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 350.02 346.87 354.60 351.41 
2Powdered sugar99.85206.63 206.32 209.34 209.02 
3Cocoa mass97.4 186.99 182.13 189.44 184.51 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 186.59 156.73 189.03 158.79 
5Cognac—  27.50 —   27.86 —   
6Sign up100.0 26.24 26.24 26.58 26.58 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 25.54 18.90 25.88 19.15 
8Granulated sugar99.8520.69 20.66 20.96 20.93 
9Vanillin—  0.27 —   0.27 —   
Total1030.47 957.86 1043.95 970.39 
Total phase loss 1.8%17.55 
Other losses 1.3%12.53 
General losses 3.1%30.08 
Output94.5 995.20 940.31 995.20 940.31 
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