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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №108 "Goldfish" → No. 108 → Consolidated recipe

Consolidated recipe №108 "Goldfish"

No. 108
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 151.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 281.42 278.89 42.69 42.31 
Total11.2 88.8 1005.09 892.56 152.47 135.40 
Losses 0.51%4.52 0.69 
Output11.2 88.8 1000.00 888.04 134.72 
Losses before baking/boiling, shrinkage 0.25321%88.8 2.54 2.26 0.39 0.34 
Losses after baking/boiling, shrinkage 0.25321%88.8 2.54 2.26 0.39 0.34 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 109.78 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Agar syrup (candy)83.0 414.49 344.03 45.50 37.77 
3Raw egg white12.0 23.33 2.80 2.56 0.31 
4Roasted hazelnut kernel97.5 22.41 21.85 2.46 2.40 
5Alcohol—  7.47 —   0.82 —   
6Sign up
Total15.2 84.8 1022.41 867.08 112.24 95.19 
Losses 2.2%19.08 2.09 
Output15.2 84.8 1000.00 848.00 109.78 93.09 
Losses before baking/boiling, shrinkage 1.10013%84.8 11.25 9.54 1.23 1.05 
Baking/boiling -0.01%-0.087-0.010
Losses after baking/boiling, shrinkage 1.10013%84.8 11.25 9.54 1.23 1.05 
Boiled milk with sugar in candy No. 71,108
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 60.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85419.69 419.06 25.51 25.48 
3Starch syrup78.0 162.92 127.08 9.90 7.73 
Total15.3 84.7 1079.33 913.71 65.62 55.55 
Losses 1.5%13.71 0.83 
Output10.0 90.0 1000.00 900.00 60.79 54.71 
Losses before baking/boiling, shrinkage 0.75028%84.7 8.10 6.86 0.49 0.42 
Baking/boiling 5.94%63.61 3.87 
Losses after baking/boiling, shrinkage 0.75028%90.0 7.62 6.86 0.46 0.42 
Agar syrup (candy) in candy No. 108
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 45.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  184.50 —   8.40 —   
3Starch syrup78.0 143.45 111.89 6.53 5.09 
4Agar (E406)85.0 7.18 6.10 0.33 0.28 
Total20.7 79.3 1052.39 834.18 47.89 37.96 
Losses 0.5%4.18 0.19 
Output17.0 83.0 1000.00 830.00 45.50 37.77 
Losses before baking/boiling, shrinkage 0.25043%79.3 2.64 2.09 0.12 0.10 
Baking/boiling 4.5%47.24 2.15 
Losses after baking/boiling, shrinkage 0.25043%83.0 2.52 2.09 0.11 0.10 
Consolidated recipe, k=1.001586
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 151.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8558.15 58.07 58.24 58.16 
2Chocolate glaze [Skurikhin]99.1 42.69 42.31 42.76 42.37 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 30.20 22.35 30.25 22.38 
4Starch syrup78.0 16.43 12.82 16.46 12.84 
5water—  8.40 —   8.41 —   
6Sign up12.0 2.56 0.31 2.57 0.31 
7Roasted hazelnut kernel97.5 2.46 2.40 2.46 2.40 
8Alcohol—  0.82 —   0.82 —   
9Agar (E406)85.0 0.33 0.28 0.33 0.28 
10Punch essence—  0.10 —   0.10 —   
Total162.14 138.52 162.40 138.74 
Total phase loss 2.7%3.80 
Other losses 0.16%0.22 
General losses 2.9%4.02 
Output88.8 151.70 134.72 151.70 134.72 
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