To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №138 "Theatrical" → No. 138 → Consolidated recipe

Consolidated recipe: №138 "Theatrical"

No. 138
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 507.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	351.76	348.59	178.62	177.02
	Total	8.1 91.9	1005.03	924.13	510.35	469.27
	Losses 0.5%			4.63		2.35
	Output	8.1 91.9	1000.00	919.50		466.92
	Losses before baking/boiling, shrinkage 0.25024%	91.9	2.52	2.31	1.28	1.17
	Losses after baking/boiling, shrinkage 0.25024%	91.9	2.52	2.31	1.28	1.17

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Housing
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 331.73 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline semifinished	98.5	322.17	317.34	106.87	105.27
3	Prepared syrup fruit	86.0	121.44	104.44	40.29	34.65
4	Cocoa-butter [cocoa butter]	100.0	74.36	74.36	24.67	24.67
5	Alcohol	—	29.28	—	9.71	—
6	Sign up
7	Lemon essence	—	0.44	—	0.15	—
8	Vanillin	—	0.30	—	0.10	—
	Total	11.9 88.1	1005.91	886.31	333.69	294.02
	Losses 0.6%			5.31		1.76
	Output	11.9 88.1	1000.00	881.00	331.73	292.25
	Losses before baking/boiling, shrinkage 0.29966%	88.1	3.01	2.66	1.00	0.88
	Baking/boiling -0.01%		-0.12		-0.039
	Losses after baking/boiling, shrinkage 0.29966%	88.1	3.01	2.66	1.00	0.88

Milk lipstick in candy No. 138
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 145.43 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	395.94	395.35	57.58	57.50
3	Starch syrup	78.0	20.55	16.03	2.99	2.33
	Total	16.4 83.6	1075.42	898.98	156.40	130.74
	Losses 1.0%			8.98		1.31
	Output	11.0 89.0	1000.00	890.00	145.43	129.43
	Losses before baking/boiling, shrinkage 0.49964%	83.6	5.37	4.49	0.78	0.65
	Baking/boiling 6.07%		65.00		9.45
	Losses after baking/boiling, shrinkage 0.49964%	89.0	5.05	4.49	0.73	0.65

Praline semifinished in candy No. 138
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 106.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted hazelnut kernel	97.5	303.67	296.08	32.45	31.64
3	Cocoa mass	97.4	269.76	262.75	28.83	28.08
	Total	1.5 98.5	1012.22	996.96	108.18	106.55
	Losses 1.2%			11.96		1.28
	Output	1.5 98.5	1000.00	985.00	106.87	105.27
	Losses before baking/boiling, shrinkage 0.59964%	98.5	6.07	5.98	0.65	0.64
	Baking/boiling 0.01%		0.081		0.009
	Losses after baking/boiling, shrinkage 0.59964%	98.5	6.07	5.98	0.65	0.64

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 40.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	30.0 70.0	1247.28	873.10	50.25	35.17
	Losses 1.5%			13.10		0.53
	Output	14.0 86.0	1000.00	860.00	40.29	34.65
	Losses before baking/boiling, shrinkage 0.74997%	70.0	9.35	6.55	0.38	0.26
	Baking/boiling 18.6%		230.31		9.28
	Losses after baking/boiling, shrinkage 0.74997%	86.0	7.61	6.55	0.31	0.26

Consolidated recipe, k=1.012094
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 507.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	178.62	177.02	180.78	179.16
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	95.83	70.91	96.99	71.77
3	Granulated sugar	99.85	57.58	57.50	58.28	58.19
4	Fruit in syrup	70.0	50.25	35.17	50.85	35.60
5	Powdered sugar	99.85	46.90	46.82	47.46	47.39
6	Sign up	97.5	32.45	31.64	32.85	32.03
7	Cocoa mass	97.4	28.83	28.08	29.18	28.42
8	Cocoa-butter [cocoa butter]	100.0	24.67	24.67	24.97	24.97
9	Alcohol	—	9.71	—	9.83	—
10	Cognac	—	6.48	—	6.55	—
11	Sign up	78.0	2.99	2.33	3.02	2.36
12	Lemon essence	—	0.15	—	0.15	—
13	Vanillin	—	0.10	—	0.10	—
	Total		534.55	474.14	541.02	479.88
	Total phase loss 1.5%			7.22
	Other losses 1.2%					5.73
	General losses 2.7%					12.96
	Output	91.9	507.80	466.92	507.80	466.92

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

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Recipe on №138 "Theatrical" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe: №138 "Theatrical"

Recipe on №138 "Theatrical" contained in handbooks:

calculations, forms, documents: