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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №142 "Southern" → No. 142 → Consolidated recipe

Consolidated recipe №142 "Southern"

No. 142
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 158.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	271.39	268.95	42.91	42.52
	Total	1.6 98.4	1005.10	989.45	158.91	156.43
	Losses 0.51%			5.02		0.79
	Output	1.6 98.4	1000.00	984.43		155.64
	Losses before baking/boiling, shrinkage 0.25371%	98.4	2.55	2.51	0.40	0.40
	Losses after baking/boiling, shrinkage 0.25371%	98.4	2.55	2.51	0.40	0.40

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 116 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	10.00	—	1.16	—
	Total	1.8 98.2	1005.90	987.93	116.68	114.60
	Losses 0.6%			5.93		0.69
	Output	1.8 98.2	1000.00	982.00	116.00	113.91
	Losses before baking/boiling, shrinkage 0.30026%	98.2	3.02	2.97	0.35	0.34
	Baking/boiling -0.01%		-0.14		-0.016
	Losses after baking/boiling, shrinkage 0.30026%	98.2	3.02	2.97	0.35	0.34

Praline semifinished in candy No. 142
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 115.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted cashew kernels [2]	97.5	282.74	275.67	32.66	31.85
3	Cocoa-butter [cocoa butter]	100.0	85.78	85.78	9.91	9.91
4	Coconut oil	100.0	58.08	58.08	6.71	6.71
5	Cinnamon	100.0	12.23	12.23	1.41	1.41
6	Sign up
	Total	0.8 99.2	1012.18	1004.05	116.93	115.99
	Losses 1.2%			12.05		1.39
	Output	0.8 99.2	1000.00	992.00	115.52	114.60
	Losses before baking/boiling, shrinkage 0.60016%	99.2	6.07	6.03	0.70	0.70
	Baking/boiling 0.0%		0.031		0.004
	Losses after baking/boiling, shrinkage 0.60016%	99.2	6.07	6.03	0.70	0.70

Consolidated recipe, k=1.009114
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 158.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	65.29	65.20	65.89	65.79
2	Chocolate glaze [Skurikhin]	99.1	42.91	42.52	43.30	42.91
3	Roasted cashew kernels [2]	97.5	32.66	31.85	32.96	32.14
4	Cocoa-butter [cocoa butter]	100.0	9.91	9.91	10.00	10.00
5	Coconut oil	100.0	6.71	6.71	6.77	6.77
6	Sign up	100.0	1.41	1.41	1.43	1.43
7	Cognac	—	1.16	—	1.17	—
8	Cocoa mass	97.4	0.94	0.92	0.95	0.93
	Total		161.00	158.51	162.47	159.96
	Total phase loss 1.8%			2.87
	Other losses 0.9%					1.44
	General losses 2.7%					4.32
	Output	98.4	158.10	155.64	158.10	155.64

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Recipe on №142 "Southern" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe №142 "Southern"

Recipe on №142 "Southern" contained in handbooks:

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