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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 779.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 271.38 268.94 211.57 209.66 
Total1.7 98.3 1005.05 987.93 783.54 770.19 
Losses 0.5%4.96 3.87 
Output1.7 98.3 1000.00 982.97 766.32 
Losses before baking/boiling, shrinkage 0.25123%98.3 2.52 2.48 1.97 1.93 
Losses after baking/boiling, shrinkage 0.25123%98.3 2.52 2.48 1.97 1.93 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 571.97 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 28.78 24.17 
Total2.0 98.0 1006.39 985.91 575.62 563.91 
Losses 0.6%5.91 3.38 
Output2.0 98.0 1000.00 980.00 571.97 560.53 
Losses before baking/boiling, shrinkage 0.29979%98.0 3.02 2.96 1.73 1.69 
Baking/boiling 0.04%0.36 0.20 
Losses after baking/boiling, shrinkage 0.29979%98.0 3.02 2.96 1.73 1.69 
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 546.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 375.31 365.93 205.24 200.11 
3Cocoa mass97.4 76.03 74.05 41.58 40.50 
4Cocoa-butter [cocoa butter]100.0 25.44 25.44 13.91 13.91 
5Vanilla essence—  0.55 —   0.30 —   
Total1.3 98.7 1011.70 998.99 553.25 546.30 
Losses 1.2%11.99 6.56 
Output1.3 98.7 1000.00 987.00 546.85 539.74 
Losses before baking/boiling, shrinkage 0.60005%98.7 6.07 5.99 3.32 3.28 
Baking/boiling -0.04%-0.44 -0.24 
Losses after baking/boiling, shrinkage 0.60005%98.7 6.07 5.99 3.32 3.28 
Consolidated recipe, k=1.011639
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 779.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85292.22 291.78 295.62 295.18 
2Chocolate glaze [Skurikhin]99.1 211.57 209.66 214.03 212.10 
3Roasted hazelnut kernel97.5 205.24 200.11 207.63 202.44 
4Cocoa mass97.4 41.58 40.50 42.06 40.97 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.78 24.17 29.11 24.45 
6Sign up100.0 13.91 13.91 14.07 14.07 
7Vanilla essence—  0.30 —   0.30 —   
Total793.59 780.13 802.83 789.21 
Total phase loss 1.8%13.81 
Other losses 1.2%9.08 
General losses 2.9%22.89 
Output98.3 779.60 766.32 779.60 766.32 
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