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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №128 "Red Poppy" → No. 128 → Consolidated recipe

Consolidated recipe: №128 "Red Poppy"

No. 128
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 487.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	301.51	298.80	146.90	145.57
	Total	1.4 98.6	1005.03	991.06	489.65	482.84
	Losses 0.5%			4.96		2.42
	Output	1.4 98.6	1000.00	986.10		480.43
	Losses before baking/boiling, shrinkage 0.25024%	98.6	2.52	2.48	1.23	1.21
	Losses after baking/boiling, shrinkage 0.25024%	98.6	2.52	2.48	1.23	1.21

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 342.75 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Caramel mass (in candy)	98.0	139.57	136.78	47.84	46.88
3	Cocoa-butter [cocoa butter]	100.0	48.11	48.11	16.49	16.49
4	Coconut oil	100.0	16.03	16.03	5.49	5.49
	Total	1.6 98.4	1005.55	989.93	344.66	339.30
	Losses 0.6%			5.93		2.03
	Output	1.6 98.4	1000.00	984.00	342.75	337.27
	Losses before baking/boiling, shrinkage 0.29947%	98.4	3.01	2.96	1.03	1.02
	Baking/boiling -0.05%		-0.47		-0.16
	Losses after baking/boiling, shrinkage 0.29947%	98.4	3.01	2.96	1.03	1.02

Praline semifinished in candy No. 128
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 274.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sheet wafers (in candy Marshmallows)	95.5	158.80	151.65	43.64	41.68
3	Cocoa mass	97.4	138.19	134.60	37.98	36.99
4	Roasted almond kernel	97.5	101.76	99.22	27.97	27.27
5	Roasted hazelnut kernel	97.5	101.76	99.22	27.97	27.27
6	Sign up
7	Vanillin	—	0.19	—	0.052	—
	Total	1.6 98.4	1018.77	1002.03	279.99	275.39
	Losses 1.8%			18.03		4.96
	Output	1.6 98.4	1000.00	984.00	274.83	270.44
	Losses before baking/boiling, shrinkage 0.89975%	98.4	9.17	9.02	2.52	2.48
	Baking/boiling 0.04%		0.44		0.12
	Losses after baking/boiling, shrinkage 0.89975%	98.4	9.16	9.02	2.52	2.48

Caramel mass (in candy) in candy No. 128
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	356.10	277.76	17.04	13.29
	Total	7.4 92.6	1068.31	988.90	51.11	47.31
	Losses 0.9%			8.90		0.43
	Output	2.0 98.0	1000.00	980.00	47.84	46.88
	Losses before baking/boiling, shrinkage 0.44998%	92.6	4.81	4.45	0.23	0.21
	Baking/boiling 5.54%		58.96		2.82
	Losses after baking/boiling, shrinkage 0.44998%	98.0	4.54	4.45	0.22	0.21

Consolidated recipe, k=1.007142
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 487.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	146.90	145.57	147.94	146.61
2	Powdered sugar	99.85	132.21	132.01	133.16	132.96
3	Sheet wafers (in candy Marshmallows)	95.5	43.64	41.68	43.96	41.98
4	Cocoa mass	97.4	37.98	36.99	38.25	37.26
5	Granulated sugar	99.85	34.07	34.02	34.31	34.26
6	Sign up	97.5	27.97	27.27	28.17	27.46
7	Roasted hazelnut kernel	97.5	27.97	27.27	28.17	27.46
8	Cocoa-butter [cocoa butter]	100.0	26.66	26.66	26.85	26.85
9	Starch syrup	78.0	17.04	13.29	17.16	13.38
10	Coconut oil	100.0	5.49	5.49	5.53	5.53
11	Sign up	—	0.052	—	0.053	—
	Total		499.98	490.26	503.55	493.76
	Total phase loss 2.0%			9.83
	Other losses 0.71%					3.50
	General losses 2.7%					13.33
	Output	98.6	487.20	480.43	487.20	480.43

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

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Recipe on №128 "Red Poppy" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe: №128 "Red Poppy"

Recipe on №128 "Red Poppy" contained in handbooks:

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