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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №163 "Sadko" → No. 163 → Consolidated recipe

Consolidated recipe №163 "Sadko"

No. 163
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 573.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 434.31 430.40 249.16 246.92 
Total5.7 94.3 1010.05 952.02 579.47 546.17 
Losses 1.0%9.47 5.43 
Output5.7 94.3 1000.00 942.55 540.74 
Losses before baking/boiling, shrinkage 0.4975%94.3 5.02 4.74 2.88 2.72 
Losses after baking/boiling, shrinkage 0.4975%94.3 5.02 4.74 2.88 2.72 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 330.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 89.69 85.65 29.62 28.29 
Total9.4 90.6 1010.33 915.15 333.71 302.28 
Losses 1.0%9.15 3.02 
Output9.4 90.6 1000.00 906.00 330.30 299.25 
Losses before baking/boiling, shrinkage 0.49995%90.6 5.05 4.58 1.67 1.51 
Baking/boiling 0.02%0.23 0.076
Losses after baking/boiling, shrinkage 0.49995%90.6 5.05 4.58 1.67 1.51 
Creamy chocolate fondant mass in candy No. 163
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 304.09 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 85.94 81.64 26.13 24.83 
3Chocolate semi-finished product99.3 39.52 39.24 12.02 11.93 
4Alcohol—  15.34 —   4.66 —   
5Cognac—  6.14 —   1.87 —   
Total10.3 89.7 1006.26 902.87 305.99 274.55 
Losses 0.21%1.87 0.57 
Output9.9 90.1 1000.00 901.00 304.09 273.98 
Losses before baking/boiling, shrinkage 0.10342%89.7 1.04 0.93 0.32 0.28 
Baking/boiling 0.42%4.18 1.27 
Losses after baking/boiling, shrinkage 0.10342%90.1 1.04 0.93 0.32 0.28 
Creamy lipstick in candy the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 261.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.42 423.78 110.91 110.74 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 24.97 20.97 
4Starch syrup78.0 40.95 31.94 10.70 8.35 
5Vanillin—  0.27 —   0.071—   
Total14.9 85.1 1085.36 923.87 283.62 241.42 
Losses 1.5%13.87 3.62 
Output9.0 91.0 1000.00 910.00 261.31 237.79 
Losses before baking/boiling, shrinkage 0.75071%85.1 8.15 6.94 2.13 1.81 
Baking/boiling 6.46%69.59 18.18 
Losses after baking/boiling, shrinkage 0.75071%91.0 7.62 6.94 1.99 1.81 
Consolidated recipe, k=1.007363
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 573.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 249.16 246.92 251.00 248.74 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 136.97 101.36 137.98 102.11 
3Granulated sugar99.85110.91 110.74 111.72 111.55 
4Sheet wafers (in candy Marshmallows)95.5 29.62 28.29 29.84 28.50 
5Cocoa powder [Skurikhin]95.0 26.13 24.83 26.33 25.01 
6Sign up84.0 24.97 20.97 25.15 21.13 
7Chocolate semi-finished product99.3 12.02 11.93 12.11 12.02 
8Starch syrup78.0 10.70 8.35 10.78 8.41 
9Alcohol—  4.66 —   4.70 —   
10Cognac—  1.87 —   1.88 —   
11Sign up—  0.071—   0.071—   
Total607.09 553.39 611.56 557.46 
Total phase loss 2.3%12.65 
Other losses 0.73%4.07 
General losses 3.0%16.72 
Output94.3 573.70 540.74 573.70 540.74 
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