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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №098 "Red Moscow" → No. 098 → Consolidated recipe

Consolidated recipe: №098 "Red Moscow"

No. 098
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 150.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Sugar syrup (in candy)65.0 40.20 26.13 6.05 3.94 
3Cocoa mix97.5 40.19 39.19 6.05 5.90 
Total3.0 97.0 1005.04 975.17 151.36 146.86 
Losses 0.5%4.89 0.74 
Output3.0 97.0 1000.00 970.28 146.12 
Losses before baking/boiling, shrinkage 0.25074%97.0 2.52 2.45 0.38 0.37 
Losses after baking/boiling, shrinkage 0.25074%97.0 2.52 2.45 0.38 0.37 
List of recipes
Glazed body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 139.25 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 281.46 278.93 39.19 38.84 
Total1.6 98.4 1005.22 988.94 139.98 137.71 
Losses 0.5%4.94 0.69 
Output1.6 98.4 1000.00 984.00 139.25 137.02 
Losses before baking/boiling, shrinkage 0.24953%98.4 2.51 2.47 0.35 0.34 
Baking/boiling 0.02%0.20 0.028
Losses after baking/boiling, shrinkage 0.24953%98.4 2.51 2.47 0.35 0.34 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 100.79 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 368.51 359.30 37.14 36.21 
3Cocoa-butter [cocoa butter]100.0 58.18 58.18 5.86 5.86 
4Cocoa mass97.4 47.48 46.25 4.79 4.66 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.38 16.28 1.95 1.64 
6Sign up
7Vanillin—  0.48 —   0.048—   
Total1.9 98.1 1018.24 998.98 102.62 100.68 
Losses 1.8%17.98 1.81 
Output1.9 98.1 1000.00 981.00 100.79 98.87 
Losses before baking/boiling, shrinkage 0.89975%98.1 9.16 8.99 0.92 0.91 
Baking/boiling -0.01%-0.084-0.008
Losses after baking/boiling, shrinkage 0.89975%98.1 9.16 8.99 0.92 0.91 
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 52.77 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85525.64 524.85 27.74 27.69 
Total14.4 85.6 1174.60 1005.08 61.98 53.03 
Losses 1.5%15.08 0.80 
Output1.0 99.0 1000.00 990.00 52.77 52.24 
Losses before baking/boiling, shrinkage 0.75028%85.6 8.81 7.54 0.47 0.40 
Baking/boiling 13.57%158.17 8.35 
Losses after baking/boiling, shrinkage 0.75028%99.0 7.62 7.54 0.40 0.40 
Sugar syrup (in candy) in candy No. 98
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  350.78 —   2.12 —   
Total35.0 65.0 1005.03 653.27 6.08 3.95 
Losses 0.5%3.27 0.020
Output35.0 65.0 1000.00 650.00 6.05 3.94 
Losses before baking/boiling, shrinkage 0.25017%65.0 2.51 1.63 0.0150.010
Losses after baking/boiling, shrinkage 0.25017%65.0 2.51 1.63 0.0150.010
Cocoa mix in candy No. 98
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 501.36 476.29 3.03 2.88 
Total2.6 97.4 1002.77 976.95 6.07 5.91 
Losses 0.2%1.95 0.012
Output2.5 97.5 1000.00 975.00 6.05 5.90 
Losses before baking/boiling, shrinkage 0.09979%97.4 1.00 0.97 0.0060.006
Baking/boiling 0.08%0.77 0.005
Losses after baking/boiling, shrinkage 0.09979%97.5 1.00 0.97 0.0060.006
Consolidated recipe, k=1.004074
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 150.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 39.19 38.84 39.35 39.00 
2Roasted almond kernel97.5 37.14 36.21 37.29 36.36 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 34.24 25.34 34.38 25.44 
4Granulated sugar99.8531.70 31.65 31.83 31.78 
5Cocoa-butter [cocoa butter]100.0 5.86 5.86 5.89 5.89 
6Sign up97.4 4.79 4.66 4.80 4.68 
7Powdered sugar99.853.03 3.03 3.05 3.04 
8Cocoa powder [Skurikhin]95.0 3.03 2.88 3.05 2.89 
9water—  2.12 —   2.13 —   
10Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 1.95 1.64 1.96 1.65 
11Sign up100.0 0.0680.0680.0680.068
12Vanillin—  0.048—   0.049—   
Total163.18 150.19 163.85 150.80 
Total phase loss 2.7%4.06 
Other losses 0.41%0.61 
General losses 3.1%4.67 
Output97.0 150.60 146.12 150.60 146.12 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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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