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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 268.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.50 298.79 80.89 80.16 
Total1.7 98.3 1005.02 987.53 269.65 264.95 
Losses 0.5%4.93 1.32 
Output1.7 98.3 1000.00 982.60 263.63 
Losses before baking/boiling, shrinkage 0.24975%98.3 2.51 2.47 0.67 0.66 
Losses after baking/boiling, shrinkage 0.24975%98.3 2.51 2.47 0.67 0.66 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 188.75 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 46.98 46.98 8.87 8.87 
3Crushed waffles95.5 18.89 18.04 3.57 3.41 
4Vanillin—  0.20 —   0.038—   
Total2.1 97.9 1005.69 984.91 189.83 185.91 
Losses 0.6%5.91 1.12 
Output2.1 97.9 1000.00 979.00 188.75 184.79 
Losses before baking/boiling, shrinkage 0.29992%97.9 3.02 2.95 0.57 0.56 
Baking/boiling -0.03%-0.34 -0.065
Losses after baking/boiling, shrinkage 0.29992%97.9 3.02 2.95 0.57 0.56 
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 177.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted cashew kernels [2]97.5 257.91 251.46 45.74 44.60 
3Whole milk powder the weight ratio of fat 26%96.0 208.30 199.97 36.94 35.47 
4Cocoa mass97.4 198.38 193.22 35.18 34.27 
5Cocoa-butter [cocoa butter]100.0 49.60 49.60 8.80 8.80 
Total2.0 98.0 1011.27 990.89 179.36 175.74 
Losses 1.2%11.89 2.11 
Output2.1 97.9 1000.00 979.00 177.36 173.63 
Losses before baking/boiling, shrinkage 0.5998%98.0 6.07 5.94 1.08 1.05 
Baking/boiling -0.09%-0.87 -0.15 
Losses after baking/boiling, shrinkage 0.5998%97.9 6.07 5.94 1.08 1.05 
Consolidated recipe, k=1.010324
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 268.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 80.89 80.16 81.73 80.99 
2Powdered sugar99.8552.69 52.61 53.23 53.15 
3Roasted cashew kernels [2]97.5 45.74 44.60 46.21 45.06 
4Whole milk powder the weight ratio of fat 26%96.0 36.94 35.47 37.32 35.83 
5Cocoa mass97.4 35.18 34.27 35.55 34.62 
6Sign up100.0 17.66 17.66 17.85 17.85 
7Crushed waffles95.5 3.57 3.41 3.60 3.44 
8Vanillin—  0.038—   0.038—   
Total272.72 268.18 275.54 270.95 
Total phase loss 1.7%4.55 
Other losses 1.0%2.77 
General losses 2.7%7.32 
Output98.3 268.30 263.63 268.30 263.63 
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