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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 136 "Bee" → No. 136 → Consolidated recipe

Consolidated recipe: No. 136 "Bee"

No. 136
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 980.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.22 248.96 246.35 244.13 
Total4.5 95.5 1005.03 959.80 985.53 941.18 
Losses 0.5%4.80 4.71 
Output4.5 95.5 1000.00 955.00 936.47 
Losses before baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 2.47 2.36 
Losses after baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 2.47 2.36 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 739.19 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Natural honey78.0 132.74 103.54 98.12 76.53 
3Cocoa-butter [cocoa butter]100.0 118.00 118.00 87.22 87.22 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 98.32 82.59 72.68 61.05 
5Roasted hazelnut kernel97.5 68.83 67.11 50.88 49.61 
6Sign up
Total5.7 94.3 1006.41 948.67 743.92 701.24 
Losses 0.6%5.67 4.19 
Output5.7 94.3 1000.00 943.00 739.19 697.05 
Losses before baking/boiling, shrinkage 0.29889%94.3 3.01 2.84 2.22 2.10 
Baking/boiling 0.04%0.40 0.29 
Losses after baking/boiling, shrinkage 0.29889%94.3 3.01 2.84 2.22 2.10 
Praline semifinished in candy No. 136
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 434.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85304.13 303.67 132.19 131.99 
Total1.8 98.2 1012.08 993.93 439.91 432.02 
Losses 1.2%11.93 5.18 
Output1.8 98.2 1000.00 982.00 434.66 426.83 
Losses before baking/boiling, shrinkage 0.5999%98.2 6.07 5.96 2.64 2.59 
Baking/boiling -0.01%-0.063-0.028
Losses after baking/boiling, shrinkage 0.5999%98.2 6.07 5.96 2.64 2.59 
Consolidated recipe, k=1.01252
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 980.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up97.5 358.59 349.63 363.08 354.01 
2Chocolate glaze [Skurikhin]99.1 246.35 244.13 249.43 247.19 
3Powdered sugar99.85132.19 131.99 133.85 133.65 
4Natural honey78.0 98.12 76.53 99.35 77.49 
5Cocoa-butter [cocoa butter]100.0 87.22 87.22 88.32 88.32 
6Sign up84.0 72.68 61.05 73.59 61.81 
7Essence honey—  0.37 —   0.37 —   
Total995.52 950.56 1007.98 962.46 
Total phase loss 1.5%14.09 
Other losses 1.2%11.90 
General losses 2.7%25.99 
Output95.5 980.60 936.47 980.60 936.47 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutterno 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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