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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №115 "Jubilee" → No. 115 → Consolidated recipe

Consolidated recipe №115 "Jubilee"

No. 115
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 781.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 404.04 400.40 315.60 312.76 
Total13.0 87.0 1010.10 879.19 788.99 686.74 
Losses 1.0%8.79 6.87 
Output13.0 87.0 1000.00 870.40 679.87 
Losses before baking/boiling, shrinkage 0.49995%87.0 5.05 4.40 3.94 3.43 
Losses after baking/boiling, shrinkage 0.49995%87.0 5.05 4.40 3.94 3.43 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 473.39 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Agar syrup (candy)75.0 367.55 275.66 174.00 130.50 
3Strawberry podvarka (boiled)80.0 183.20 146.56 86.73 69.38 
4Raw egg white12.0 72.67 8.72 34.40 4.13 
5Cognac—  14.54 —   6.88 —   
6Sign up
7Citric acid (E330)91.2 2.31 2.11 1.09 1.00 
8Vanillin—  0.090—   0.043—   
Total26.2 73.8 1095.18 807.77 518.45 382.39 
Losses 2.2%17.77 8.41 
Output21.0 79.0 1000.00 790.00 473.39 373.98 
Losses before baking/boiling, shrinkage 1.10016%73.8 12.05 8.89 5.70 4.21 
Baking/boiling 6.64%71.88 34.03 
Losses after baking/boiling, shrinkage 1.10016%79.0 11.25 8.89 5.33 4.21 
Boiled milk with sugar in candy No. 115
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 211.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 460.97 341.12 97.35 72.04 
3Starch syrup78.0 65.85 51.36 13.91 10.85 
4water—  27.41 —   5.79 —   
Total16.0 84.0 1015.23 852.79 214.40 180.09 
Losses 1.5%12.79 2.70 
Output16.0 84.0 1000.00 840.00 211.18 177.39 
Losses before baking/boiling, shrinkage 0.74985%84.0 7.61 6.39 1.61 1.35 
Losses after baking/boiling, shrinkage 0.74985%84.0 7.61 6.39 1.61 1.35 
Agar syrup (candy) in candy No. 115
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 174 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  265.24 —   46.15 —   
3Starch syrup78.0 125.94 98.23 21.91 17.09 
4Agar (E406)85.0 31.49 26.77 5.48 4.66 
Total28.4 71.6 1052.39 753.78 183.11 131.15 
Losses 0.5%3.78 0.66 
Output25.0 75.0 1000.00 750.00 174.00 130.50 
Losses before baking/boiling, shrinkage 0.25041%71.6 2.64 1.89 0.46 0.33 
Baking/boiling 4.5%47.24 8.22 
Losses after baking/boiling, shrinkage 0.25041%75.0 2.52 1.89 0.44 0.33 
Strawberry 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 86.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 101.47 70.01 
Losses 0.9%7.27 0.63 
Output20.0 80.0 1000.00 800.00 86.73 69.38 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.46 0.32 
Baking/boiling 13.75%160.14 13.89 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.39 0.32 
Consolidated recipe, k=1.010851
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 781.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 315.60 312.76 319.02 316.15 
2Granulated sugar99.85206.92 206.61 209.17 208.85 
3Strawberry cooking69.0 101.47 70.01 102.57 70.77 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 97.35 72.04 98.40 72.82 
5water—  51.94 —   52.50 —   
6Sign up78.0 35.82 27.94 36.21 28.24 
7Raw egg white12.0 34.40 4.13 34.77 4.17 
8Cognac—  6.88 —   6.96 —   
9Agar (E406)85.0 5.48 4.66 5.54 4.71 
10Berry tincture in alcohol—  4.13 —   4.17 —   
11Sign up91.2 1.09 1.00 1.11 1.01 
12Vanillin—  0.043—   0.043—   
Total861.12 699.14 870.46 706.72 
Total phase loss 2.8%19.27 
Other losses 1.1%7.59 
General losses 3.8%26.86 
Output87.0 781.10 679.87 781.10 679.87 
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