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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 284.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Sugar syrup (in candy)65.0 40.20 26.13 11.44 7.44 
3Cocoa mix97.5 40.19 39.19 11.44 11.15 
Total3.0 97.0 1005.04 975.17 286.03 277.53 
Losses 0.5%4.89 1.39 
Output3.0 97.0 1000.00 970.28 276.14 
Losses before baking/boiling, shrinkage 0.25074%97.0 2.52 2.45 0.72 0.70 
Losses after baking/boiling, shrinkage 0.25074%97.0 2.52 2.45 0.72 0.70 
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 263.16 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 281.46 278.93 74.07 73.40 
Total1.6 98.4 1005.22 988.94 264.53 260.24 
Losses 0.5%4.94 1.30 
Output1.6 98.4 1000.00 984.00 263.16 258.94 
Losses before baking/boiling, shrinkage 0.24953%98.4 2.51 2.47 0.66 0.65 
Baking/boiling 0.02%0.20 0.054
Losses after baking/boiling, shrinkage 0.24953%98.4 2.51 2.47 0.66 0.65 
Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 190.46 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 368.51 359.30 70.19 68.43 
3Cocoa-butter [cocoa butter]100.0 58.18 58.18 11.08 11.08 
4Cocoa mass97.4 47.48 46.25 9.04 8.81 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.38 16.28 3.69 3.10 
6Sign up
7Vanillin—  0.48 —   0.091—   
Total1.9 98.1 1018.24 998.98 193.94 190.27 
Losses 1.8%17.98 3.42 
Output1.9 98.1 1000.00 981.00 190.46 186.84 
Losses before baking/boiling, shrinkage 0.89975%98.1 9.16 8.99 1.74 1.71 
Baking/boiling -0.01%-0.084-0.016
Losses after baking/boiling, shrinkage 0.89975%98.1 9.16 8.99 1.75 1.71 
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 99.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85525.64 524.85 52.41 52.34 
Total14.4 85.6 1174.60 1005.08 117.12 100.22 
Losses 1.5%15.08 1.50 
Output1.0 99.0 1000.00 990.00 99.71 98.72 
Losses before baking/boiling, shrinkage 0.75028%85.6 8.81 7.54 0.88 0.75 
Baking/boiling 13.57%158.17 15.77 
Losses after baking/boiling, shrinkage 0.75028%99.0 7.62 7.54 0.76 0.75 
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 11.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  350.78 —   4.01 —   
Total35.0 65.0 1005.03 653.27 11.50 7.47 
Losses 0.5%3.27 0.037
Output35.0 65.0 1000.00 650.00 11.44 7.44 
Losses before baking/boiling, shrinkage 0.25017%65.0 2.51 1.63 0.0290.019
Losses after baking/boiling, shrinkage 0.25017%65.0 2.51 1.63 0.0290.019
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 11.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 501.36 476.29 5.73 5.45 
Total2.6 97.4 1002.77 976.95 11.47 11.17 
Losses 0.2%1.95 0.022
Output2.5 97.5 1000.00 975.00 11.44 11.15 
Losses before baking/boiling, shrinkage 0.09979%97.4 1.00 0.97 0.0110.011
Baking/boiling 0.08%0.77 0.009
Losses after baking/boiling, shrinkage 0.09979%97.5 1.00 0.97 0.0110.011
Consolidated recipe, k=1.004074
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 284.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 74.07 73.40 74.37 73.70 
2Roasted almond kernel97.5 70.19 68.43 70.47 68.71 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 64.71 47.89 64.97 48.08 
4Granulated sugar99.8559.90 59.81 60.14 60.05 
5Cocoa-butter [cocoa butter]100.0 11.08 11.08 11.13 11.13 
6Sign up97.4 9.04 8.81 9.08 8.84 
7Powdered sugar99.855.74 5.73 5.76 5.75 
8Cocoa powder [Skurikhin]95.0 5.73 5.45 5.76 5.47 
9water—  4.01 —   4.03 —   
10Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.69 3.10 3.71 3.11 
11Sign up100.0 0.13 0.13 0.13 0.13 
12Vanillin—  0.091—   0.092—   
Total308.38 283.82 309.64 284.98 
Total phase loss 2.7%7.68 
Other losses 0.41%1.16 
General losses 3.1%8.83 
Output97.0 284.60 276.14 284.60 276.14 
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