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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №116 "Agat" → No. 116 → Consolidated recipe

Consolidated recipe: №116 "Agat"

No. 116
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 695.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.50 298.79 209.72 207.84 
Total1.7 98.3 1005.02 987.53 699.09 686.93 
Losses 0.5%4.93 3.43 
Output1.7 98.3 1000.00 982.60 683.50 
Losses before baking/boiling, shrinkage 0.24975%98.3 2.51 2.47 1.75 1.72 
Losses after baking/boiling, shrinkage 0.24975%98.3 2.51 2.47 1.75 1.72 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 489.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 46.98 46.98 22.99 22.99 
3Crushed waffles95.5 18.89 18.04 9.24 8.83 
4Vanillin—  0.20 —   0.10 —   
Total2.1 97.9 1005.69 984.91 492.15 481.98 
Losses 0.6%5.91 2.89 
Output2.1 97.9 1000.00 979.00 489.37 479.09 
Losses before baking/boiling, shrinkage 0.29992%97.9 3.02 2.95 1.48 1.45 
Baking/boiling -0.03%-0.34 -0.17 
Losses after baking/boiling, shrinkage 0.29992%97.9 3.02 2.95 1.48 1.45 
Praline semifinished in candy No. 116
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 459.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted cashew kernels [2]97.5 257.91 251.46 118.59 115.63 
3Whole milk powder the weight ratio of fat 26%96.0 208.30 199.97 95.78 91.95 
4Cocoa mass97.4 198.38 193.22 91.22 88.85 
5Cocoa-butter [cocoa butter]100.0 49.60 49.60 22.81 22.81 
Total2.0 98.0 1011.27 990.89 465.00 455.63 
Losses 1.2%11.89 5.47 
Output2.1 97.9 1000.00 979.00 459.82 450.16 
Losses before baking/boiling, shrinkage 0.5998%98.0 6.07 5.94 2.79 2.73 
Baking/boiling -0.09%-0.87 -0.40 
Losses after baking/boiling, shrinkage 0.5998%97.9 6.07 5.94 2.79 2.73 
Consolidated recipe, k=1.010324
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 695.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 209.72 207.84 211.89 209.98 
2Powdered sugar99.85136.60 136.40 138.01 137.81 
3Roasted cashew kernels [2]97.5 118.59 115.63 119.82 116.82 
4Whole milk powder the weight ratio of fat 26%96.0 95.78 91.95 96.77 92.90 
5Cocoa mass97.4 91.22 88.85 92.16 89.76 
6Sign up100.0 45.80 45.80 46.27 46.27 
7Crushed waffles95.5 9.24 8.83 9.34 8.92 
8Vanillin—  0.10 —   0.10 —   
Total707.06 695.28 714.36 702.46 
Total phase loss 1.7%11.79 
Other losses 1.0%7.18 
General losses 2.7%18.97 
Output98.3 695.60 683.50 695.60 683.50 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.Yesroasted cashew kernelsno data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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