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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №165 "Chocolate cream" → No. 165 → Consolidated recipe

Consolidated recipe: №165 "Chocolate cream"

No. 165
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 293.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 404.04 400.40 118.71 117.64 
Total3.4 96.6 1010.10 976.16 296.77 286.80 
Losses 1.0%9.76 2.87 
Output3.4 96.6 1000.00 966.40 283.93 
Losses before baking/boiling, shrinkage 0.49995%96.6 5.05 4.88 1.48 1.43 
Losses after baking/boiling, shrinkage 0.49995%96.6 5.05 4.88 1.48 1.43 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 178.06 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 96.01 91.69 17.10 16.33 
Total5.0 95.0 1010.56 959.60 179.94 170.87 
Losses 1.0%9.60 1.71 
Output5.0 95.0 1000.00 950.00 178.06 169.16 
Losses before baking/boiling, shrinkage 0.50008%95.0 5.05 4.80 0.90 0.85 
Baking/boiling 0.05%0.46 0.081
Losses after baking/boiling, shrinkage 0.50008%95.0 5.05 4.80 0.90 0.85 
Chocolate cream in candy No. 165
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 162.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 288.74 242.54 47.02 39.50 
Total5.1 94.9 1010.55 959.30 164.56 156.22 
Losses 1.1%10.30 1.68 
Output5.1 94.9 1000.00 949.00 162.85 154.54 
Losses before baking/boiling, shrinkage 0.53679%94.9 5.42 5.15 0.88 0.84 
Baking/boiling -0.03%-0.30 -0.049
Losses after baking/boiling, shrinkage 0.53679%94.9 5.43 5.15 0.88 0.84 
Consolidated recipe, k=1.00871
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 293.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 118.71 117.64 119.74 118.66 
2Chocolate semi-finished product99.3 117.54 116.72 118.57 117.74 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.02 39.50 47.43 39.84 
4Sheet wafers (in candy Marshmallows)95.5 17.10 16.33 17.24 16.47 
Total300.37 290.18 302.98 292.71 
Total phase loss 2.2%6.25 
Other losses 0.86%2.53 
General losses 3.0%8.78 
Output96.6 293.80 283.93 293.80 283.93 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutterno 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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Recipe on №165 "Chocolate cream" contained in handbooks:

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