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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №106 "Spring" → No. 106 → Consolidated recipe

Consolidated recipe №106 "Spring"

No. 106
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 924.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 404.04 400.40 373.53 370.17 
Total13.0 87.0 1010.10 879.19 933.84 812.81 
Losses 1.0%8.79 8.13 
Output13.0 87.0 1000.00 870.40 804.68 
Losses before baking/boiling, shrinkage 0.49995%87.0 5.05 4.40 4.67 4.06 
Losses after baking/boiling, shrinkage 0.49995%87.0 5.05 4.40 4.67 4.06 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 560.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit mass80.0 402.81 322.25 225.70 180.56 
3Tangerine podvarka (boiled)80.0 64.44 51.55 36.11 28.88 
4Filling "Spotykach"40.0 36.82 14.73 20.63 8.25 
5Raw egg white12.0 21.47 2.58 12.03 1.44 
6Sign up
7Citric acid (E330)91.2 1.13 1.03 0.63 0.58 
8Essence tangerine—  0.56 —   0.31 —   
Total21.5 78.5 1029.46 807.77 576.81 452.59 
Losses 2.2%17.77 9.95 
Output21.0 79.0 1000.00 790.00 560.30 442.64 
Losses before baking/boiling, shrinkage 1.09969%78.5 11.32 8.88 6.34 4.98 
Baking/boiling 0.68%6.90 3.86 
Losses after baking/boiling, shrinkage 1.09969%79.0 11.24 8.88 6.30 4.98 
Agar syrup (candy) in candy No. 106,109,113,114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 280.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 295.86 230.77 83.01 64.75 
3water—  150.02 —   42.09 —   
4Agar (E406)85.0 14.79 12.57 4.15 3.53 
Total20.7 79.3 1052.39 834.17 295.28 234.05 
Losses 0.5%4.17 1.17 
Output17.0 83.0 1000.00 830.00 280.58 232.88 
Losses before baking/boiling, shrinkage 0.25023%79.3 2.63 2.09 0.74 0.59 
Baking/boiling 4.5%47.24 13.25 
Losses after baking/boiling, shrinkage 0.25023%83.0 2.51 2.09 0.71 0.59 
Fruit mass in candy No. 106
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 225.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85734.14 733.04 165.69 165.44 
Total45.1 54.9 1468.29 806.45 331.39 182.01 
Losses 0.8%6.45 1.46 
Output20.0 80.0 1000.00 800.00 225.70 180.56 
Losses before baking/boiling, shrinkage 0.40013%54.9 5.88 3.23 1.33 0.73 
Baking/boiling 31.34%458.38 103.45 
Losses after baking/boiling, shrinkage 0.40013%80.0 4.03 3.23 0.91 0.73 
Tangerine podvarka (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 42.24 29.15 
Losses 0.9%7.27 0.26 
Output20.0 80.0 1000.00 800.00 36.11 28.88 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.19 0.13 
Baking/boiling 13.75%160.14 5.78 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.16 0.13 
Consolidated recipe, k=1.009948
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 924.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 373.53 370.17 377.25 373.86 
2Granulated sugar99.85331.72 331.22 335.01 334.51 
3Apricot puree10.0 165.69 16.57 167.34 16.73 
4Starch syrup78.0 83.01 64.75 83.84 65.39 
5Mandarin cooking69.0 42.24 29.15 42.66 29.44 
6Sign up—  42.09 —   42.51 —   
7Filling "Spotykach"40.0 20.63 8.25 20.84 8.33 
8Raw egg white12.0 12.03 1.44 12.15 1.46 
9Agar (E406)85.0 4.15 3.53 4.19 3.56 
10Paint red—  0.82 —   0.83 —   
11Sign up91.2 0.63 0.58 0.64 0.58 
12Essence tangerine—  0.31 —   0.32 —   
Total1076.87 825.66 1087.58 833.87 
Total phase loss 2.5%20.97 
Other losses 1.0%8.21 
General losses 3.5%29.19 
Output87.0 924.50 804.68 924.50 804.68 
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