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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 590.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 208.66 206.78 
Total2.3 97.7 1010.05 987.17 596.23 582.73 
Losses 1.0%9.82 5.80 
Output2.3 97.7 1000.00 977.35 576.93 
Losses before baking/boiling, shrinkage 0.4975%97.7 5.02 4.91 2.97 2.90 
Losses after baking/boiling, shrinkage 0.4975%97.7 5.02 4.91 2.97 2.90 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 387.57 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate semi-finished product99.3 333.87 331.53 129.40 128.49 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 133.94 112.51 51.91 43.61 
4Roasted cashew kernels [2]97.5 92.37 90.06 35.80 34.91 
Total3.0 97.0 1022.06 991.83 396.12 384.41 
Losses 2.2%21.83 8.46 
Output3.0 97.0 1000.00 970.00 387.57 375.95 
Losses before baking/boiling, shrinkage 1.10031%97.0 11.25 10.91 4.36 4.23 
Baking/boiling -0.04%-0.44 -0.17 
Losses after baking/boiling, shrinkage 1.10031%97.0 11.25 10.91 4.36 4.23 
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 179.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 278.44 271.48 49.84 48.60 
3Cocoa-butter [cocoa butter]100.0 175.47 175.47 31.41 31.41 
4Vanilla essence—  1.53 —   0.27 —   
Total0.92 99.081012.37 1003.04 181.23 179.56 
Losses 1.2%12.04 2.16 
Output0.9 99.1 1000.00 991.00 179.01 177.40 
Losses before baking/boiling, shrinkage 0.60035%99.086.08 6.02 1.09 1.08 
Baking/boiling 0.02%0.22 0.039
Losses after baking/boiling, shrinkage 0.60035%99.1 6.08 6.02 1.09 1.08 
Consolidated recipe, k=1.00552
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 590.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 208.66 206.78 209.81 207.92 
2Chocolate semi-finished product99.3 129.40 128.49 130.11 129.20 
3Granulated sugar99.8599.70 99.55 100.25 100.10 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 51.91 43.61 52.20 43.85 
5Roasted almond kernel97.5 49.84 48.60 50.12 48.87 
6Sign up97.5 35.80 34.91 36.00 35.10 
7Cocoa-butter [cocoa butter]100.0 31.41 31.41 31.58 31.58 
8Vanilla essence—  0.27 —   0.28 —   
Total607.00 593.34 610.35 596.62 
Total phase loss 2.8%16.41 
Other losses 0.55%3.27 
General losses 3.3%19.69 
Output97.7 590.30 576.93 590.30 576.93 
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