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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №123 "Zolotaya Niva" → No. 123 → Consolidated recipe

Consolidated recipe №123 "Zolotaya Niva"

No. 123
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 184 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 385.80 382.33 70.99 70.35 
3Waffle crumb95.5 50.82 48.53 9.35 8.93 
Total2.1 97.9 1015.28 993.90 186.81 182.88 
Losses 1.5%14.96 2.75 
Output2.1 97.9 1000.00 978.94 180.12 
Losses before baking/boiling, shrinkage 0.7525%97.9 7.64 7.48 1.41 1.38 
Losses after baking/boiling, shrinkage 0.7525%97.9 7.64 7.48 1.41 1.38 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 106.47 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Burnt milk with sugar99.0 363.29 359.66 38.68 38.29 
3Granulated sugar99.8590.87 90.73 9.68 9.66 
4Cocoa-butter [cocoa butter]100.0 63.57 63.57 6.77 6.77 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 36.32 30.51 3.87 3.25 
6Sign up
7Citrus essence—  0.32 —   0.034—   
8Vanillin—  0.090—   0.010—   
Total2.6 97.4 1017.63 990.84 108.35 105.50 
Losses 1.8%17.84 1.90 
Output2.7 97.3 1000.00 973.00 106.47 103.60 
Losses before baking/boiling, shrinkage 0.90021%97.4 9.16 8.92 0.98 0.95 
Baking/boiling -0.07%-0.70 -0.074
Losses after baking/boiling, shrinkage 0.90021%97.3 9.17 8.92 0.98 0.95 
Burnt milk with sugar in candy No. 104,123,131
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 38.68 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85525.64 524.85 20.33 20.30 
Total14.4 85.6 1174.60 1005.08 45.43 38.88 
Losses 1.5%15.08 0.58 
Output1.0 99.0 1000.00 990.00 38.68 38.29 
Losses before baking/boiling, shrinkage 0.75028%85.6 8.81 7.54 0.34 0.29 
Baking/boiling 13.57%158.17 6.12 
Losses after baking/boiling, shrinkage 0.75028%99.0 7.62 7.54 0.29 0.29 
Waffle crumb in candy No. 221,88,123,124,127
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total4.5 95.5 1005.03 959.80 9.40 8.98 
Losses 0.5%4.80 0.045
Output4.5 95.5 1000.00 955.00 9.35 8.93 
Losses before baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 0.0240.022
Losses after baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 0.0240.022
Consolidated recipe, k=1.012002
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 184 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 70.99 70.35 71.84 71.19 
2Roasted almond kernel97.5 48.35 47.14 48.93 47.71 
3Granulated sugar99.8530.01 29.96 30.37 30.32 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 25.10 18.58 25.40 18.80 
5Sheet wafers (in candy Marshmallows)95.5 9.40 8.98 9.51 9.08 
6Sign up100.0 6.77 6.77 6.85 6.85 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.87 3.25 3.91 3.29 
8Liqueur "Yuzhny"40.0 0.97 0.39 0.98 0.39 
9Citrus essence—  0.034—   0.034—   
10Vanillin—  0.010—   0.010—   
Total195.49 185.40 197.84 187.63 
Total phase loss 2.8%5.28 
Other losses 1.2%2.23 
General losses 4.0%7.51 
Output97.9 184.00 180.12 184.00 180.12 
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