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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №104 "Truffles extra" → No. 104 → Consolidated recipe

Consolidated recipe №104 "Truffles extra"

No. 104
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 109.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8520.13 20.10 2.21 2.20 
3Cocoa powder [Skurikhin]95.0 20.11 19.10 2.20 2.09 
Total5.6 94.4 1005.06 948.76 110.15 103.98 
Losses 0.5%4.78 0.52 
Output5.6 94.4 1000.00 943.98 103.46 
Losses before baking/boiling, shrinkage 0.25173%94.4 2.53 2.39 0.28 0.26 
Losses after baking/boiling, shrinkage 0.25173%94.4 2.53 2.39 0.28 0.26 
List of recipes
glazed sweets
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 105.74 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 321.58 318.69 34.01 33.70 
Total5.7 94.3 1004.99 947.42 106.27 100.18 
Losses 0.5%4.70 0.50 
Output5.7 94.3 1000.00 942.72 105.74 99.69 
Losses before baking/boiling, shrinkage 0.24826%94.3 2.50 2.35 0.26 0.25 
Losses after baking/boiling, shrinkage 0.24826%94.3 2.50 2.35 0.26 0.25 
body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 72.27 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 289.71 243.36 20.94 17.59 
3Cognac—  30.49 —   2.20 —   
Total9.4 90.6 1038.37 940.70 75.04 67.98 
Losses 2.2%20.70 1.50 
Output8.0 92.0 1000.00 920.00 72.27 66.49 
Losses before baking/boiling, shrinkage 1.10022%90.6 11.42 10.35 0.83 0.75 
Baking/boiling 1.53%15.70 1.13 
Losses after baking/boiling, shrinkage 1.10022%92.0 11.25 10.35 0.81 0.75 
Chocolate cream in candy No. 104
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 51.9 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 404.06 393.55 20.97 20.43 
3Burnt milk with sugar99.0 85.42 84.57 4.43 4.39 
4Cocoa-butter [cocoa butter]100.0 56.95 56.95 2.96 2.96 
5Cognac—  17.08 —   0.89 —   
6Sign up
Total2.9 97.1 1012.47 982.79 52.55 51.01 
Losses 1.2%11.79 0.61 
Output2.9 97.1 1000.00 971.00 51.90 50.39 
Losses before baking/boiling, shrinkage 0.59971%97.1 6.07 5.89 0.32 0.31 
Baking/boiling 0.03%0.33 0.017
Losses after baking/boiling, shrinkage 0.59971%97.1 6.07 5.89 0.32 0.31 
Burnt milk with sugar in candy No. 104,123,131
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.43 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85525.64 524.85 2.33 2.33 
Total14.4 85.6 1174.60 1005.08 5.21 4.46 
Losses 1.5%15.08 0.067
Output1.0 99.0 1000.00 990.00 4.43 4.39 
Losses before baking/boiling, shrinkage 0.75028%85.6 8.81 7.54 0.0390.033
Baking/boiling 13.57%158.17 0.70 
Losses after baking/boiling, shrinkage 0.75028%99.0 7.62 7.54 0.0340.033
Consolidated recipe, k=1.014686
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 109.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 34.01 33.70 34.50 34.19 
2Powdered sugar99.8525.48 25.44 25.85 25.81 
3Cocoa mass97.4 20.97 20.43 21.28 20.73 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 20.94 17.59 21.24 17.84 
5Cognac—  3.09 —   3.14 —   
6Sign up100.0 2.96 2.96 3.00 3.00 
7Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 2.88 2.13 2.92 2.16 
8Granulated sugar99.852.33 2.33 2.36 2.36 
9Cocoa powder [Skurikhin]95.0 2.20 2.09 2.24 2.12 
10Vanillin—  0.030—   0.030—   
Total114.88 106.66 116.56 108.22 
Total phase loss 3.0%3.20 
Other losses 1.4%1.57 
General losses 4.4%4.76 
Output94.4 109.60 103.46 109.60 103.46 
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