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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №156 "Malchish-Kibalchish" → No. 156 → Consolidated recipe

Consolidated recipe №156 "Malchish-Kibalchish"

No. 156
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 667.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 321.58 318.69 214.69 212.75 
Total1.9 98.1 1005.02 985.72 670.95 658.07 
Losses 0.5%4.92 3.29 
Output1.9 98.1 1000.00 980.80 654.78 
Losses before baking/boiling, shrinkage 0.24975%98.1 2.51 2.46 1.68 1.64 
Losses after baking/boiling, shrinkage 0.24975%98.1 2.51 2.46 1.68 1.64 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 456.26 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 123.77 118.20 56.47 53.93 
Total2.7 97.3 1012.77 985.86 462.09 449.81 
Losses 1.0%9.86 4.50 
Output2.4 97.6 1000.00 976.00 456.26 445.31 
Losses before baking/boiling, shrinkage 0.50029%97.3 5.07 4.93 2.31 2.25 
Baking/boiling 0.26%2.65 1.21 
Losses after baking/boiling, shrinkage 0.50029%97.6 5.05 4.93 2.31 2.25 
Praline semifinished in candy No. 156
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 405.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted cashew kernels [2]97.5 293.31 285.98 118.97 116.00 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 70.81 59.48 28.72 24.13 
4Cocoa-butter [cocoa butter]100.0 70.80 70.80 28.72 28.72 
5Whole milk powder the weight ratio of fat 26%96.0 70.79 67.96 28.71 27.57 
6Sign up
7Vanillin—  0.43 —   0.17 —   
Total2.4 97.6 1011.76 987.84 410.39 400.69 
Losses 1.2%11.84 4.80 
Output2.4 97.6 1000.00 976.00 405.62 395.88 
Losses before baking/boiling, shrinkage 0.59935%97.6 6.06 5.92 2.46 2.40 
Baking/boiling -0.04%-0.37 -0.15 
Losses after baking/boiling, shrinkage 0.59935%97.6 6.07 5.92 2.46 2.40 
Consolidated recipe, k=1.011478
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 667.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 214.69 212.75 217.15 215.20 
2Granulated sugar99.85184.62 184.34 186.74 186.46 
3Roasted cashew kernels [2]97.5 118.97 116.00 120.34 117.33 
4Sheet wafers (in candy Marshmallows)95.5 56.47 53.93 57.12 54.55 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 28.72 24.13 29.05 24.40 
6Sign up100.0 28.72 28.72 29.05 29.05 
7Whole milk powder the weight ratio of fat 26%96.0 28.71 27.57 29.04 27.88 
8Cocoa mass97.4 20.47 19.94 20.70 20.16 
9Vanillin—  0.17 —   0.18 —   
Total681.55 667.37 689.37 675.03 
Total phase loss 1.9%12.59 
Other losses 1.1%7.66 
General losses 3.0%20.25 
Output98.1 667.60 654.78 667.60 654.78 
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