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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №141 "Joke" → No. 141 → Consolidated recipe

Consolidated recipe №141 "Joke"

No. 141
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 777.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	301.54	298.83	234.57	232.46
	Total	2.9 97.1	1005.13	975.68	781.89	758.98
	Losses 0.51%			4.98		3.87
	Output	2.9 97.1	1000.00	970.70		755.11
	Losses before baking/boiling, shrinkage 0.25519%	97.1	2.56	2.49	2.00	1.94
	Losses after baking/boiling, shrinkage 0.25519%	97.1	2.56	2.49	2.00	1.94

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 547.32 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted hazelnut kernel	97.5	79.14	77.16	43.32	42.23
3	Cocoa-butter [cocoa butter]	100.0	53.93	53.93	29.52	29.52
4	Cognac	—	24.89	—	13.62	—
5	Citric acid (E330)	91.2	1.69	1.54	0.92	0.84
	Total	3.8 96.2	1005.83	967.81	550.51	529.71
	Losses 0.6%			5.81		3.18
	Output	3.8 96.2	1000.00	962.00	547.32	526.52
	Losses before baking/boiling, shrinkage 0.30029%	96.2	3.02	2.91	1.65	1.59
	Baking/boiling -0.02%		-0.21		-0.12
	Losses after baking/boiling, shrinkage 0.30029%	96.2	3.02	2.91	1.65	1.59

Praline semifinished in candy No. 141
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 463.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	133.60	130.13	61.87	60.27
3	Roasted kernels	97.5	123.89	120.79	57.38	55.94
4	Cocoa-butter [cocoa butter]	100.0	92.77	92.77	42.96	42.96
5	Sheet wafers (in candy Marshmallows)	95.5	64.56	61.65	29.90	28.55
6	Sign up
7	Confectionery fat	99.7	52.93	52.77	24.51	24.44
8	Whole milk powder the weight ratio of fat 26%	96.0	7.66	7.35	3.55	3.41
9	Dried raisins	82.0	1.52	1.25	0.70	0.58
10	Vanilla essence	—	0.96	—	0.44	—
11	Sign up
	Total	1.3 98.7	1012.26	998.97	468.81	462.66
	Losses 1.2%			11.97		5.55
	Output	1.3 98.7	1000.00	987.00	463.13	457.11
	Losses before baking/boiling, shrinkage 0.59931%	98.7	6.07	5.99	2.81	2.77
	Baking/boiling 0.01%		0.13		0.059
	Losses after baking/boiling, shrinkage 0.59931%	98.7	6.07	5.99	2.81	2.77

Consolidated recipe, k=1.010881
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 777.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	234.57	232.46	237.12	234.99
2	Powdered sugar	99.85	222.13	221.80	224.55	224.21
3	Cocoa-butter [cocoa butter]	100.0	72.48	72.48	73.27	73.27
4	Cocoa mass	97.4	61.87	60.27	62.55	60.92
5	Roasted kernels	97.5	57.38	55.94	58.00	56.55
6	Sign up	97.5	43.32	42.23	43.79	42.69
7	Sheet wafers (in candy Marshmallows)	95.5	29.90	28.55	30.23	28.87
8	Roasted peanut kernels	97.5	25.18	24.55	25.45	24.82
9	Confectionery fat	99.7	24.51	24.44	24.78	24.71
10	Cognac	—	13.62	—	13.77	—
11	Sign up	96.0	3.55	3.41	3.59	3.44
12	Citric acid (E330)	91.2	1.10	1.00	1.11	1.01
13	Dried raisins	82.0	0.70	0.58	0.71	0.58
14	Vanilla essence	—	0.44	—	0.45	—
	Total		790.76	767.71	799.36	776.06
	Total phase loss 1.6%			12.60
	Other losses 1.1%					8.35
	General losses 2.7%					20.95
	Output	97.1	777.90	755.11	777.90	755.11

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Recipe on №141 "Joke" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe №141 "Joke"

Recipe on №141 "Joke" contained in handbooks:

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