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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 126 "Coffee aroma" → No. 126 → Consolidated recipe

Consolidated recipe: No. 126 "Coffee aroma"

No. 126
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 515.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.26 249.00 129.60 128.43 
Total0.93 99.071005.03 995.67 518.39 513.57 
Losses 0.5%4.98 2.57 
Output0.93 99.071000.00 990.68 510.99 
Losses before baking/boiling, shrinkage 0.25024%99.072.52 2.49 1.30 1.29 
Losses after baking/boiling, shrinkage 0.25024%99.072.52 2.49 1.30 1.29 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 388.79 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 159.65 159.65 62.07 62.07 
3Whole milk powder the weight ratio of fat 26%96.0 140.16 134.55 54.49 52.31 
4Confectionery fat99.7 84.77 84.52 32.96 32.86 
5Cocoa mass97.4 52.81 51.44 20.53 20.00 
6Sign up
7Vanilla essence—  1.00 —   0.39 —   
Total0.94 99.061018.35 1008.76 395.93 392.20 
Losses 1.8%18.18 7.07 
Output0.94 99.061000.00 990.58 388.79 385.13 
Losses before baking/boiling, shrinkage 0.90097%99.069.18 9.09 3.57 3.53 
Losses after baking/boiling, shrinkage 0.90097%99.069.18 9.09 3.57 3.53 
Consolidated recipe, k=1.008724
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 515.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85215.17 214.85 217.05 216.73 
2Chocolate glaze [Skurikhin]99.1 129.60 128.43 130.73 129.55 
3Cocoa-butter [cocoa butter]100.0 62.07 62.07 62.61 62.61 
4Whole milk powder the weight ratio of fat 26%96.0 54.49 52.31 54.97 52.77 
5Confectionery fat99.7 32.96 32.86 33.25 33.15 
6Sign up97.4 20.53 20.00 20.71 20.17 
7Ground coffee98.0 10.31 10.10 10.40 10.19 
8Vanilla essence—  0.39 —   0.39 —   
Total525.53 520.63 530.11 525.17 
Total phase loss 1.9%9.64 
Other losses 0.86%4.54 
General losses 2.7%14.18 
Output99.07515.80 510.99 515.80 510.99 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
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.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. 126 "Coffee aroma" contained in handbooks:

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