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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №132 "Night" → No. 132 → Consolidated recipe

Consolidated recipe №132 "Night"

No. 132
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 218.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.50 298.79 65.91 65.31 
Total2.4 97.6 1005.02 980.50 219.70 214.34 
Losses 0.5%4.90 1.07 
Output2.4 97.6 1000.00 975.60 213.27 
Losses before baking/boiling, shrinkage 0.24975%97.6 2.51 2.45 0.55 0.54 
Losses after baking/boiling, shrinkage 0.24975%97.6 2.51 2.45 0.55 0.54 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 153.79 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 62.14 60.59 9.56 9.32 
3Cocoa-butter [cocoa butter]100.0 17.75 17.75 2.73 2.73 
4Alcohol—  8.90 —   1.37 —   
5Essence of rum—  0.77 —   0.12 —   
Total3.1 96.9 1006.24 974.85 154.75 149.92 
Losses 0.6%5.85 0.90 
Output3.1 96.9 1000.00 969.00 153.79 149.02 
Losses before baking/boiling, shrinkage 0.30002%96.9 3.02 2.92 0.46 0.45 
Baking/boiling 0.02%0.20 0.031
Losses after baking/boiling, shrinkage 0.30002%96.9 3.02 2.92 0.46 0.45 
Praline semifinished in candy No. 132
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 140.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Dry cream96.0 242.74 233.03 34.22 32.85 
3Cocoa mass97.4 239.79 233.56 33.80 32.93 
4Roasted cashew kernels [2]97.5 67.47 65.78 9.51 9.27 
5Roasted hazelnut kernel97.5 67.47 65.78 9.51 9.27 
6Sign up
7Sheet wafers (in candy Marshmallows)95.5 19.24 18.37 2.71 2.59 
8Coconut oil100.0 13.43 13.43 1.89 1.89 
Total2.2 97.8 1012.30 989.89 142.71 139.55 
Losses 1.2%11.89 1.68 
Output2.2 97.8 1000.00 978.00 140.98 137.87 
Losses before baking/boiling, shrinkage 0.60066%97.8 6.08 5.95 0.86 0.84 
Baking/boiling 0.01%0.14 0.020
Losses after baking/boiling, shrinkage 0.60066%97.8 6.08 5.95 0.86 0.84 
Consolidated recipe, k=1.010471
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 218.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 65.91 65.31 66.60 66.00 
2Powdered sugar99.8546.17 46.10 46.65 46.58 
3Dry cream96.0 34.22 32.85 34.58 33.20 
4Cocoa mass97.4 33.80 32.93 34.16 33.27 
5Roasted hazelnut kernel97.5 19.07 18.59 19.27 18.79 
6Sign up97.5 9.51 9.27 9.61 9.37 
7Cocoa powder [Skurikhin]95.0 4.89 4.64 4.94 4.69 
8Cocoa-butter [cocoa butter]100.0 2.73 2.73 2.76 2.76 
9Sheet wafers (in candy Marshmallows)95.5 2.71 2.59 2.74 2.62 
10Coconut oil100.0 1.89 1.89 1.91 1.91 
11Sign up—  1.37 —   1.38 —   
12Essence of rum—  0.12 —   0.12 —   
Total222.39 216.91 224.72 219.18 
Total phase loss 1.7%3.65 
Other losses 1.0%2.27 
General losses 2.7%5.92 
Output97.6 218.60 213.27 218.60 213.27 
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