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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №166 "Jubilee" → No. 166 → Consolidated recipe

Consolidated recipe №166 "Jubilee"

No. 166
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 178.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 434.34 430.43 77.44 76.75 
Total7.0 93.0 1010.10 939.40 180.10 167.50 
Losses 1.0%9.39 1.67 
Output7.0 93.0 1000.00 930.01 165.82 
Losses before baking/boiling, shrinkage 0.49995%93.0 5.05 4.70 0.90 0.84 
Losses after baking/boiling, shrinkage 0.49995%93.0 5.05 4.70 0.90 0.84 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.66 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 61.08 58.33 6.27 5.99 
Total11.6 88.4 1010.57 892.93 103.74 91.67 
Losses 1.0%8.93 0.92 
Output11.6 88.4 1000.00 884.00 102.66 90.75 
Losses before baking/boiling, shrinkage 0.50021%88.4 5.05 4.47 0.52 0.46 
Baking/boiling 0.05%0.46 0.047
Losses after baking/boiling, shrinkage 0.50021%88.4 5.05 4.47 0.52 0.46 
Cream (in candy) in candy No. 166
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 83.67 83.67 8.16 8.16 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 49.80 41.83 4.85 4.08 
4Pouring "Casserole"40.0 27.88 11.15 2.72 1.09 
5Alcohol—  13.94 —   1.36 —   
Total12.1 87.9 1011.99 889.68 98.64 86.72 
Losses 1.2%10.68 1.04 
Output12.1 87.9 1000.00 879.00 97.47 85.68 
Losses before baking/boiling, shrinkage 0.60044%87.9 6.08 5.34 0.59 0.52 
Baking/boiling -0.02%-0.16 -0.016
Losses after baking/boiling, shrinkage 0.60044%87.9 6.08 5.34 0.59 0.52 
Creamy brulee lipstick in candy No. 166
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 81.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 380.54 281.60 31.04 22.97 
3Starch syrup78.0 76.12 59.37 6.21 4.84 
Total11.3 88.7 1027.48 910.94 83.80 74.29 
Losses 1.2%10.94 0.89 
Output10.0 90.0 1000.00 900.00 81.56 73.40 
Losses before baking/boiling, shrinkage 0.60031%88.7 6.17 5.47 0.50 0.45 
Baking/boiling 1.49%15.24 1.24 
Losses after baking/boiling, shrinkage 0.60031%90.0 6.08 5.47 0.50 0.45 
Consolidated recipe, k=1.003541
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 178.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 77.44 76.75 77.72 77.02 
2Granulated sugar99.8546.55 46.48 46.72 46.65 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 31.04 22.97 31.15 23.05 
4Cocoa-butter [cocoa butter]100.0 8.16 8.16 8.18 8.18 
5Sheet wafers (in candy Marshmallows)95.5 6.27 5.99 6.29 6.01 
6Sign up78.0 6.21 4.84 6.23 4.86 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.85 4.08 4.87 4.09 
8Pouring "Casserole"40.0 2.72 1.09 2.73 1.09 
9Alcohol—  1.36 —   1.36 —   
Total184.60 170.35 185.25 170.95 
Total phase loss 2.7%4.53 
Other losses 0.35%0.60 
General losses 3.0%5.13 
Output93.0 178.30 165.82 178.30 165.82 
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