To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №113 "Stratosphere" → No. 113 → Consolidated recipe

Consolidated recipe: №113 "Stratosphere"

No. 113
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 992.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	353.57	350.39	350.99	347.83
	Total	14.0 86.0	1010.10	869.05	1002.73	862.70
	Losses 1.0%			8.69		8.63
	Output	14.0 86.0	1000.00	860.36		854.08
	Losses before baking/boiling, shrinkage 0.49995%	86.0	5.05	4.34	5.01	4.31
	Losses after baking/boiling, shrinkage 0.49995%	86.0	5.05	4.34	5.01	4.31

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Housing
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 651.74 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	14.62	14.60	9.53	9.51
	Total	21.2 78.8	1012.56	797.98	659.92	520.07
	Losses 1.0%			7.98		5.20
	Output	21.0 79.0	1000.00	790.00	651.74	514.87
	Losses before baking/boiling, shrinkage 0.50007%	78.8	5.06	3.99	3.30	2.60
	Baking/boiling 0.24%		2.45		1.59
	Losses after baking/boiling, shrinkage 0.50007%	79.0	5.05	3.99	3.29	2.60

Weight knocked down in candy No. 113
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 650.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit mass	75.0	354.45	265.84	230.53	172.90
3	Raw egg white	12.0	33.46	4.02	21.76	2.61
4	Roasted almond kernel	97.5	26.76	26.09	17.40	16.97
5	Essence of rum	—	0.59	—	0.38	—
	Total	21.8 78.2	1015.96	794.52	660.78	516.75
	Losses 1.2%			9.52		6.19
	Output	21.5 78.5	1000.00	785.00	650.39	510.56
	Losses before baking/boiling, shrinkage 0.5994%	78.2	6.09	4.76	3.96	3.10
	Baking/boiling 0.38%		3.80		2.47
	Losses after baking/boiling, shrinkage 0.5994%	78.5	6.07	4.76	3.95	3.10

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 390.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	295.86	230.77	115.59	90.16
3	water	—	150.02	—	58.61	—
4	Agar (E406)	85.0	14.79	12.57	5.78	4.91
	Total	20.7 79.3	1052.39	834.17	411.16	325.91
	Losses 0.5%			4.17		1.63
	Output	17.0 83.0	1000.00	830.00	390.69	324.27
	Losses before baking/boiling, shrinkage 0.25023%	79.3	2.63	2.09	1.03	0.82
	Baking/boiling 4.5%		47.24		18.46
	Losses after baking/boiling, shrinkage 0.25023%	83.0	2.51	2.09	0.98	0.82

Fruit mass in candy No. 113
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 230.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apricot puree	10.0	688.20	68.82	158.65	15.87
	Total	45.1 54.9	1376.46	756.05	317.32	174.29
	Losses 0.8%			6.05		1.39
	Output	25.0 75.0	1000.00	750.00	230.53	172.90
	Losses before baking/boiling, shrinkage 0.39995%	54.9	5.51	3.02	1.27	0.70
	Baking/boiling 26.76%		366.92		84.59
	Losses after baking/boiling, shrinkage 0.39995%	75.0	4.03	3.02	0.93	0.70

Consolidated recipe, k=1.00904
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 992.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	389.85	389.26	393.37	392.78
2	Chocolate glaze [Skurikhin]	99.1	350.99	347.83	354.16	350.97
3	Apricot puree	10.0	158.65	15.87	160.09	16.01
4	Starch syrup	78.0	115.59	90.16	116.64	90.98
5	water	—	58.61	—	59.14	—
6	Sign up	12.0	21.76	2.61	21.96	2.64
7	Roasted almond kernel	97.5	17.40	16.97	17.56	17.12
8	Powdered sugar	99.85	9.53	9.51	9.61	9.60
9	Agar (E406)	85.0	5.78	4.91	5.83	4.96
10	Essence of rum	—	0.38	—	0.39	—
	Total		1128.55	877.12	1138.75	885.05
	Total phase loss 2.6%			23.05
	Other losses 0.9%					7.93
	General losses 3.5%					30.98
	Output	86.0	992.70	854.08	992.70	854.08

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	Yes	raw egg white	no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	no data		no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №113 "Stratosphere" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe: №113 "Stratosphere"

Recipe on №113 "Stratosphere" contained in handbooks:

calculations, forms, documents: