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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №167 "Youth" → No. 167 → Consolidated recipe

Consolidated recipe №167 "Youth"

No. 167
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 157.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 351.70 348.53 55.25 54.75 
Total2.1 97.9 1004.97 983.51 157.88 154.51 
Losses 0.49%4.86 0.76 
Output2.1 97.9 1000.00 978.65 153.75 
Losses before baking/boiling, shrinkage 0.24727%97.9 2.48 2.43 0.39 0.38 
Losses after baking/boiling, shrinkage 0.24727%97.9 2.48 2.43 0.39 0.38 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.63 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 106.72 101.92 10.95 10.46 
Total2.8 97.2 1010.11 981.82 103.67 100.76 
Losses 1.0%9.82 1.01 
Output2.8 97.2 1000.00 972.00 102.63 99.76 
Losses before baking/boiling, shrinkage 0.50006%97.2 5.05 4.91 0.52 0.50 
Baking/boiling 0.0%0.0080.001
Losses after baking/boiling, shrinkage 0.50006%97.2 5.05 4.91 0.52 0.50 
Praline semifinished in candy No. 167
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 92.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85355.81 355.28 32.99 32.94 
3Cornflakes95.0 112.39 106.77 10.42 9.90 
4Whole milk powder the weight ratio of fat 26%96.0 103.35 99.22 9.58 9.20 
5Cocoa-butter [cocoa butter]100.0 45.95 45.95 4.26 4.26 
6Sign up
7Essence orange—  0.37 —   0.034—   
Total2.4 97.6 1012.21 988.40 93.85 91.64 
Losses 1.5%14.40 1.34 
Output2.6 97.4 1000.00 974.00 92.71 90.30 
Losses before baking/boiling, shrinkage 0.72853%97.6 7.37 7.20 0.68 0.67 
Baking/boiling -0.25%-2.56 -0.24 
Losses after baking/boiling, shrinkage 0.72853%97.4 7.39 7.20 0.69 0.67 
Consolidated recipe, k=1.010506
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 157.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 55.25 54.75 55.83 55.33 
2Roasted kernels97.5 34.30 33.44 34.66 33.79 
3Powdered sugar99.8532.99 32.94 33.34 33.29 
4Sheet wafers (in candy Marshmallows)95.5 10.95 10.46 11.07 10.57 
5Cornflakes95.0 10.42 9.90 10.53 10.00 
6Sign up96.0 9.58 9.20 9.68 9.30 
7Cocoa-butter [cocoa butter]100.0 4.26 4.26 4.30 4.30 
8Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.26 1.90 2.29 1.92 
9Essence orange—  0.034—   0.035—   
Total160.05 156.85 161.73 158.50 
Total phase loss 2.0%3.11 
Other losses 1.0%1.65 
General losses 3.0%4.76 
Output97.9 157.10 153.75 157.10 153.75 
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