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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №164 "Tuzik" → No. 164 → Consolidated recipe

Consolidated recipe: №164 "Tuzik"

No. 164
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 196.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 404.04 400.40 79.43 78.72 
Total1.2 98.8 1010.10 997.98 198.59 196.20 
Losses 1.0%9.98 1.96 
Output1.2 98.8 1000.00 988.00 194.24 
Losses before baking/boiling, shrinkage 0.49995%98.8 5.05 4.99 0.99 0.98 
Losses after baking/boiling, shrinkage 0.49995%98.8 5.05 4.99 0.99 0.98 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 119.15 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 121.24 115.78 14.45 13.80 
Total1.4 98.6 1010.31 995.96 120.38 118.67 
Losses 1.0%9.96 1.19 
Output1.4 98.6 1000.00 986.00 119.15 117.48 
Losses before baking/boiling, shrinkage 0.50019%98.6 5.05 4.98 0.60 0.59 
Baking/boiling 0.02%0.20 0.024
Losses after baking/boiling, shrinkage 0.50019%98.6 5.05 4.98 0.60 0.59 
Praline semifinished in candy No. 164
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 105.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 153.90 149.90 16.30 15.88 
3Roasted almond kernel97.5 113.34 110.51 12.01 11.71 
4Roasted hazelnut kernel97.5 113.34 110.51 12.01 11.71 
5Coconut oil100.0 54.94 54.94 5.82 5.82 
6Sign up
7Vanillin—  0.11 —   0.012—   
Total1.0 99.0 1012.59 1002.01 107.27 106.15 
Losses 1.2%12.01 1.27 
Output1.0 99.0 1000.00 990.00 105.93 104.87 
Losses before baking/boiling, shrinkage 0.5992%99.0 6.07 6.00 0.64 0.64 
Baking/boiling 0.05%0.46 0.049
Losses after baking/boiling, shrinkage 0.5992%99.0 6.06 6.00 0.64 0.64 
Consolidated recipe, k=1.007985
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 196.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 79.43 78.72 80.07 79.35 
2Powdered sugar99.8556.75 56.67 57.21 57.12 
3Cocoa mass97.4 16.30 15.88 16.43 16.01 
4Sheet wafers (in candy Marshmallows)95.5 14.45 13.80 14.56 13.91 
5Roasted almond kernel97.5 12.01 11.71 12.10 11.80 
6Sign up97.5 12.01 11.71 12.10 11.80 
7Coconut oil100.0 5.82 5.82 5.87 5.87 
8Cocoa-butter [cocoa butter]100.0 4.37 4.37 4.40 4.40 
9Vanillin—  0.012—   0.012—   
Total201.15 198.66 202.75 200.25 
Total phase loss 2.2%4.42 
Other losses 0.79%1.59 
General losses 3.0%6.01 
Output98.8 196.60 194.24 196.60 194.24 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
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).no datano data
Nut sand products thereof.no datano 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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