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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 119 "Baltika" → No. 119 → Consolidated recipe

Consolidated recipe: No. 119 "Baltika"

No. 119
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 365.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 271.38 268.94 99.19 98.30 
Total1.7 98.3 1005.05 987.93 367.35 361.09 
Losses 0.5%4.96 1.81 
Output1.7 98.3 1000.00 982.97 359.28 
Losses before baking/boiling, shrinkage 0.25123%98.3 2.52 2.48 0.92 0.91 
Losses after baking/boiling, shrinkage 0.25123%98.3 2.52 2.48 0.92 0.91 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 268.16 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 50.31 42.26 13.49 11.33 
Total2.0 98.0 1006.39 985.91 269.87 264.38 
Losses 0.6%5.91 1.59 
Output2.0 98.0 1000.00 980.00 268.16 262.79 
Losses before baking/boiling, shrinkage 0.29979%98.0 3.02 2.96 0.81 0.79 
Baking/boiling 0.04%0.36 0.10 
Losses after baking/boiling, shrinkage 0.29979%98.0 3.02 2.96 0.81 0.79 
Praline semifinished in candy No. 119
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 256.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 375.31 365.93 96.22 93.82 
3Cocoa mass97.4 76.03 74.05 19.49 18.99 
4Cocoa-butter [cocoa butter]100.0 25.44 25.44 6.52 6.52 
5Vanilla essence—  0.55 —   0.14 —   
Total1.3 98.7 1011.70 998.99 259.38 256.12 
Losses 1.2%11.99 3.07 
Output1.3 98.7 1000.00 987.00 256.38 253.05 
Losses before baking/boiling, shrinkage 0.60005%98.7 6.07 5.99 1.56 1.54 
Baking/boiling -0.04%-0.44 -0.11 
Losses after baking/boiling, shrinkage 0.60005%98.7 6.07 5.99 1.56 1.54 
Consolidated recipe, k=1.011639
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 365.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85137.00 136.80 138.60 138.39 
2Chocolate glaze [Skurikhin]99.1 99.19 98.30 100.34 99.44 
3Roasted hazelnut kernel97.5 96.22 93.82 97.34 94.91 
4Cocoa mass97.4 19.49 18.99 19.72 19.21 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.49 11.33 13.65 11.46 
6Sign up100.0 6.52 6.52 6.60 6.60 
7Vanilla essence—  0.14 —   0.14 —   
Total372.06 365.75 376.39 370.01 
Total phase loss 1.8%6.47 
Other losses 1.2%4.26 
General losses 2.9%10.73 
Output98.3 365.50 359.28 365.50 359.28 
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).Yesbutterno data
Nut sand products thereof.no datano 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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Recipe on No. 119 "Baltika" contained in handbooks:

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