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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №129 "Forest Song" → No. 129 → Consolidated recipe

Consolidated recipe: №129 "Forest Song"

No. 129
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 775.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	353.54	350.36	274.17	271.70
	Total	9.0 91.0	1010.10	919.60	783.33	713.15
	Losses 1.0%			9.20		7.13
	Output	9.0 91.0	1000.00	910.40		706.02
	Losses before baking/boiling, shrinkage 0.49995%	91.0	5.05	4.60	3.92	3.57
	Losses after baking/boiling, shrinkage 0.49995%	91.0	5.05	4.60	3.92	3.57

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 509.16 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline semifinished	98.7	278.10	274.48	141.60	139.76
3	Prepared syrup fruit	86.0	123.77	106.44	63.02	54.20
4	Roasted almond kernel	97.5	78.69	76.72	40.07	39.06
5	Cocoa-butter [cocoa butter]	100.0	69.37	69.37	35.32	35.32
6	Sign up
7	Lemon essence	—	0.45	—	0.23	—
8	Vanillin	—	0.30	—	0.15	—
	Total	13.3 86.7	1005.83	872.24	512.13	444.11
	Losses 0.6%			5.24		2.67
	Output	13.3 86.7	1000.00	867.00	509.16	441.44
	Losses before baking/boiling, shrinkage 0.3003%	86.7	3.02	2.62	1.54	1.33
	Baking/boiling -0.02%		-0.21		-0.11
	Losses after baking/boiling, shrinkage 0.3003%	86.7	3.02	2.62	1.54	1.33

Boiled milk with sugar in candy No. 129
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 206.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	386.69	386.11	79.96	79.84
	Total	16.3 83.7	1031.05	862.94	213.21	178.45
	Losses 1.5%			12.94		2.68
	Output	15.0 85.0	1000.00	850.00	206.79	175.77
	Losses before baking/boiling, shrinkage 0.74955%	83.7	7.73	6.47	1.60	1.34
	Baking/boiling 1.54%		15.71		3.25
	Losses after baking/boiling, shrinkage 0.74955%	85.0	7.61	6.47	1.57	1.34

Praline semifinished in candy No. 129
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 141.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted hazelnut kernel	97.5	344.27	335.66	48.75	47.53
3	Cocoa mass	97.4	141.17	137.50	19.99	19.47
4	Cocoa-butter [cocoa butter]	100.0	20.26	20.26	2.87	2.87
	Total	1.3 98.7	1012.03	998.99	143.30	141.46
	Losses 1.2%			11.99		1.70
	Output	1.3 98.7	1000.00	987.00	141.60	139.76
	Losses before baking/boiling, shrinkage 0.60027%	98.7	6.07	6.00	0.86	0.85
	Baking/boiling -0.01%		-0.12		-0.017
	Losses after baking/boiling, shrinkage 0.60027%	98.7	6.08	6.00	0.86	0.85

Prepared syrup fruit in candy No. 129,138
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 63.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	30.0 70.0	1247.28	873.10	78.60	55.02
	Losses 1.5%			13.10		0.83
	Output	14.0 86.0	1000.00	860.00	63.02	54.20
	Losses before baking/boiling, shrinkage 0.74997%	70.0	9.35	6.55	0.59	0.41
	Baking/boiling 18.6%		230.31		14.51
	Losses after baking/boiling, shrinkage 0.74997%	86.0	7.61	6.55	0.48	0.41

Consolidated recipe, k=1.006373
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 775.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	274.17	271.70	275.92	273.43
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	133.25	98.60	134.10	99.23
3	Granulated sugar	99.85	79.96	79.84	80.47	80.35
4	Fruit in syrup	70.0	78.60	55.02	79.10	55.37
5	Powdered sugar	99.85	71.70	71.59	72.15	72.04
6	Sign up	97.5	48.75	47.53	49.06	47.83
7	Roasted almond kernel	97.5	40.07	39.06	40.32	39.31
8	Cocoa-butter [cocoa butter]	100.0	38.19	38.19	38.43	38.43
9	Alcohol	—	24.95	—	25.11	—
10	Cocoa mass	97.4	19.99	19.47	20.12	19.59
11	Sign up	—	0.23	—	0.23	—
12	Vanillin	—	0.15	—	0.15	—
	Total		810.01	721.01	815.17	725.61
	Total phase loss 2.1%			15.00
	Other losses 0.63%					4.59
	General losses 2.7%					19.59
	Output	91.0	775.50	706.02	775.50	706.02

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
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).	Yes	whole condensed milk with sugar the weight ratio of fat 8.5%	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 №129 "Forest Song" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe: №129 "Forest Song"

Recipe on №129 "Forest Song" contained in handbooks:

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