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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №099 "Delicacy" → # 099 → Consolidated recipe

Consolidated recipe №099 "Delicacy"

# 099
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 688.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 323.21 320.30 222.56 220.56 
3Nuts94.0 101.01 94.95 69.56 65.38 
4Blue paint—  0.050—   0.034—   
5Yellow paint—  0.050—   0.034—   
Total3.0 97.0 1010.14 979.40 695.58 674.41 
Losses 1.0%9.80 6.74 
Output3.0 97.0 1000.00 969.60 667.67 
Losses before baking/boiling, shrinkage 0.50006%97.0 5.05 4.90 3.48 3.37 
Baking/boiling 0.0%0.0380.026
Losses after baking/boiling, shrinkage 0.50006%97.0 5.05 4.90 3.48 3.37 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 403.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 76.21 74.30 30.74 29.97 
3Cognac—  16.04 —   6.47 —   
4Essence of rum—  0.88 —   0.35 —   
Total3.7 96.3 1005.90 968.82 405.78 390.82 
Losses 0.6%5.82 2.35 
Output3.7 96.3 1000.00 963.00 403.40 388.47 
Losses before baking/boiling, shrinkage 0.30033%96.3 3.02 2.91 1.22 1.17 
Baking/boiling -0.01%-0.14 -0.057
Losses after baking/boiling, shrinkage 0.30033%96.3 3.02 2.91 1.22 1.17 
Almond cream in candy No. 99
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 368.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85356.17 355.64 131.14 130.95 
3Whole milk powder the weight ratio of fat 26%96.0 138.50 132.96 51.00 48.96 
4Cocoa-butter [cocoa butter]100.0 128.57 128.57 47.34 47.34 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 32.67 27.44 12.03 10.10 
Total2.0 98.0 1012.12 991.91 372.67 365.23 
Losses 1.2%11.91 4.39 
Output2.0 98.0 1000.00 980.00 368.21 360.84 
Losses before baking/boiling, shrinkage 0.60052%98.0 6.08 5.96 2.24 2.19 
Baking/boiling -0.0%-0.036-0.013
Losses after baking/boiling, shrinkage 0.60052%98.0 6.08 5.96 2.24 2.19 
Consolidated recipe, k=1.01157
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 688.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 222.56 220.56 225.14 223.11 
2Roasted almond kernel97.5 161.90 157.85 163.78 159.68 
3Powdered sugar99.85131.14 130.95 132.66 132.46 
4Nuts94.0 69.56 65.38 70.36 66.14 
5Whole milk powder the weight ratio of fat 26%96.0 51.00 48.96 51.59 49.52 
6Sign up100.0 47.34 47.34 47.89 47.89 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.03 10.10 12.17 10.22 
8Cognac—  6.47 —   6.55 —   
9Essence of rum—  0.35 —   0.36 —   
10Blue paint—  0.034—   0.035—   
11Sign up—  0.034—   0.035—   
Total702.43 681.15 710.55 689.03 
Total phase loss 2.0%13.48 
Other losses 1.1%7.88 
General losses 3.1%21.36 
Output97.0 688.60 667.67 688.60 667.67 
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