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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №101 "Salute" → No. 101 → Consolidated recipe

Consolidated recipe: №101 "Salute"

No. 101
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 393.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 139.02 137.77 
Total2.3 97.7 1010.05 987.17 397.25 388.25 
Losses 1.0%9.82 3.86 
Output2.3 97.7 1000.00 977.35 384.39 
Losses before baking/boiling, shrinkage 0.4975%97.7 5.02 4.91 1.98 1.93 
Losses after baking/boiling, shrinkage 0.4975%97.7 5.02 4.91 1.98 1.93 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 258.23 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate semi-finished product99.3 333.87 331.53 86.21 85.61 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 133.94 112.51 34.59 29.05 
4Roasted cashew kernels [2]97.5 92.37 90.06 23.85 23.26 
Total3.0 97.0 1022.06 991.83 263.93 256.12 
Losses 2.2%21.83 5.64 
Output3.0 97.0 1000.00 970.00 258.23 250.48 
Losses before baking/boiling, shrinkage 1.10031%97.0 11.25 10.91 2.90 2.82 
Baking/boiling -0.04%-0.44 -0.11 
Losses after baking/boiling, shrinkage 1.10031%97.0 11.25 10.91 2.91 2.82 
Praline semifinished in candy No. 101
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 119.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 278.44 271.48 33.21 32.38 
3Cocoa-butter [cocoa butter]100.0 175.47 175.47 20.93 20.93 
4Vanilla essence—  1.53 —   0.18 —   
Total0.92 99.081012.37 1003.04 120.75 119.63 
Losses 1.2%12.04 1.44 
Output0.9 99.1 1000.00 991.00 119.27 118.20 
Losses before baking/boiling, shrinkage 0.60035%99.086.08 6.02 0.72 0.72 
Baking/boiling 0.02%0.22 0.026
Losses after baking/boiling, shrinkage 0.60035%99.1 6.08 6.02 0.72 0.72 
Consolidated recipe, k=1.00552
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 393.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 139.02 137.77 139.79 138.53 
2Chocolate semi-finished product99.3 86.21 85.61 86.69 86.08 
3Granulated sugar99.8566.43 66.33 66.79 66.69 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 34.59 29.05 34.78 29.21 
5Roasted almond kernel97.5 33.21 32.38 33.39 32.56 
6Sign up97.5 23.85 23.26 23.98 23.38 
7Cocoa-butter [cocoa butter]100.0 20.93 20.93 21.04 21.04 
8Vanilla essence—  0.18 —   0.18 —   
Total404.42 395.33 406.66 397.51 
Total phase loss 2.8%10.94 
Other losses 0.55%2.18 
General losses 3.3%13.12 
Output97.7 393.30 384.39 393.30 384.39 
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).Yesbutterno data
Nut sand products thereof.Yesroasted cashew kernelsno 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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