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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №140 "Miracle" → No. 140 → Consolidated recipe

Consolidated recipe: №140 "Miracle"

No. 140
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 166.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 271.38 268.94 45.24 44.83 
Total2.2 97.8 1005.06 982.81 167.54 163.83 
Losses 0.5%4.95 0.82 
Output2.2 97.8 1000.00 977.86 163.01 
Losses before baking/boiling, shrinkage 0.25173%97.8 2.53 2.47 0.42 0.41 
Losses after baking/boiling, shrinkage 0.25173%97.8 2.53 2.47 0.42 0.41 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 122.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted cashew kernels [2]97.5 303.35 295.77 37.10 36.17 
3Cornflakes95.0 152.57 144.94 18.66 17.73 
4Cocoa-butter [cocoa butter]100.0 76.86 76.86 9.40 9.40 
5Whole milk powder the weight ratio of fat 26%96.0 50.17 48.16 6.14 5.89 
6Sign up
7Cocoa powder [Skurikhin]95.0 25.18 23.92 3.08 2.93 
8Cognac—  4.07 —   0.50 —   
9Essence of rum—  0.38 —   0.046—   
10Vanillin—  0.15 —   0.018—   
Total2.7 97.3 1018.60 990.85 124.58 121.19 
Losses 1.8%17.85 2.18 
Output2.7 97.3 1000.00 973.00 122.30 119.00 
Losses before baking/boiling, shrinkage 0.90078%97.3 9.18 8.93 1.12 1.09 
Baking/boiling 0.02%0.25 0.031
Losses after baking/boiling, shrinkage 0.90078%97.3 9.17 8.93 1.12 1.09 
Consolidated recipe, k=1.009128
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 166.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8546.51 46.44 46.93 46.86 
2Chocolate glaze [Skurikhin]99.1 45.24 44.83 45.65 45.24 
3Roasted cashew kernels [2]97.5 37.10 36.17 37.44 36.50 
4Cornflakes95.0 18.66 17.73 18.83 17.89 
5Cocoa-butter [cocoa butter]100.0 9.40 9.40 9.49 9.49 
6Sign up96.0 6.14 5.89 6.19 5.94 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.13 2.63 3.16 2.66 
8Cocoa powder [Skurikhin]95.0 3.08 2.93 3.11 2.95 
9Cognac—  0.50 —   0.50 —   
10Essence of rum—  0.046—   0.047—   
11Sign up—  0.018—   0.019—   
Total169.82 166.02 171.37 167.53 
Total phase loss 1.8%3.01 
Other losses 0.9%1.52 
General losses 2.7%4.52 
Output97.8 166.70 163.01 166.70 163.01 
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.Yesroasted cashew kernelsno 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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