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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → №169 "Chocolate-covered roasted nuts" → No. 169 → Consolidated recipe

Consolidated recipe №169 "Chocolate-covered roasted nuts"

No. 169
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.51 298.80 5.19 5.14 
Total1.0 99.031005.03 995.28 17.29 17.12 
Losses 0.5%4.98 0.086
Output1.0 99.031000.00 990.30 17.03 
Losses before baking/boiling, shrinkage 0.25024%99.032.52 2.49 0.0430.043
Losses after baking/boiling, shrinkage 0.25024%99.032.52 2.49 0.0430.043
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 337.84 329.39 4.09 3.99 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 13.52 11.36 0.16 0.14 
4Vanillin—  0.27 —   0.003—   
Total1.2 98.8 1027.30 1015.41 12.43 12.29 
Losses 2.5%25.41 0.31 
Output1.0 99.0 1000.00 990.00 12.10 11.98 
Losses before baking/boiling, shrinkage 1.25109%98.8 12.85 12.70 0.16 0.15 
Baking/boiling 0.16%1.62 0.020
Losses after baking/boiling, shrinkage 1.25109%99.0 12.83 12.70 0.16 0.15 
Consolidated recipe, k=1.005598
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 17.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.858.18 8.16 8.22 8.21 
2Chocolate glaze [Skurikhin]99.1 5.19 5.14 5.22 5.17 
3Roasted hazelnut kernel97.5 4.09 3.99 4.11 4.01 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 0.16 0.14 0.16 0.14 
5Vanillin—  0.003—   0.003—   
Total17.62 17.43 17.72 17.52 
Total phase loss 2.3%0.39 
Other losses 0.56%0.10 
General losses 2.8%0.49 
Output99.0317.20 17.03 17.20 17.03 
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