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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → No. 102 "Arrow" → No. 102 → Consolidated recipe

Consolidated recipe No. 102 "Arrow"

No. 102
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 493.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 223.33 221.32 110.19 109.20 
3Finishing cream89.3 172.58 154.11 85.15 76.04 
Total9.9 90.1 1015.20 914.22 500.90 451.07 
Losses 1.5%13.69 6.75 
Output9.9 90.1 1000.00 900.53 444.32 
Losses before baking/boiling, shrinkage 0.74862%90.1 7.60 6.84 3.75 3.38 
Losses after baking/boiling, shrinkage 0.74862%90.1 7.60 6.84 3.75 3.38 
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Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 305.56 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 196.61 165.15 60.08 50.46 
3Alcohol—  65.22 —   19.93 —   
4Cognac—  39.13 —   11.96 —   
5Vanillin—  0.20 —   0.061—   
Total19.0 81.0 1093.25 885.95 334.05 270.71 
Losses 1.8%15.95 4.87 
Output13.0 87.0 1000.00 870.00 305.56 265.84 
Losses before baking/boiling, shrinkage 0.9004%81.0 9.84 7.98 3.01 2.44 
Baking/boiling 6.85%74.24 22.68 
Losses after baking/boiling, shrinkage 0.9004%87.0 9.17 7.98 2.80 2.44 
Finishing cream
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 85.15 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 114.24 95.96 9.73 8.17 
3Cocoa-butter [cocoa butter]100.0 73.44 73.44 6.25 6.25 
4Cognac—  16.35 —   1.39 —   
5Vanillin—  0.32 —   0.027—   
6Sign up
Total10.7 89.3 1011.61 903.85 86.14 76.96 
Losses 1.2%10.85 0.92 
Output10.7 89.3 1000.00 893.00 85.15 76.04 
Losses before baking/boiling, shrinkage 0.6004%89.3 6.07 5.43 0.52 0.46 
Baking/boiling -0.05%-0.54 -0.046
Losses after baking/boiling, shrinkage 0.6004%89.3 6.08 5.43 0.52 0.46 
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 310.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 94.27 69.76 
3Starch syrup78.0 91.00 70.98 28.28 22.06 
Total9.8 90.2 1019.02 919.19 316.66 285.64 
Losses 1.0%9.19 2.86 
Output9.0 91.0 1000.00 910.00 310.75 282.79 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 1.58 1.43 
Baking/boiling 0.88%8.87 2.76 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 1.57 1.43 
Consolidated recipe, k=1.010964
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 493.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85194.12 193.83 196.25 195.95 
2Chocolate glaze [Skurikhin]99.1 110.19 109.20 111.40 110.40 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 94.27 69.76 95.30 70.52 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 69.80 58.63 70.57 59.28 
5Starch syrup78.0 28.28 22.06 28.59 22.30 
6Sign up—  19.93 —   20.15 —   
7Cognac—  13.35 —   13.50 —   
8Cocoa-butter [cocoa butter]100.0 6.25 6.25 6.32 6.32 
9Vanillin—  0.088—   0.089—   
10Dye—  0.014—   0.015—   
Total536.29 459.73 542.17 464.77 
Total phase loss 3.4%15.41 
Other losses 1.1%5.04 
General losses 4.4%20.45 
Output90.1 493.40 444.32 493.40 444.32 
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