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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → №173 "Meteorite" → No. 173 → Consolidated recipe

Consolidated recipe №173 "Meteorite"

No. 173
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 590.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 250.70 248.44 148.11 146.78 
Total3.2 96.8 1005.10 972.67 593.81 574.65 
Losses 0.51%4.94 2.92 
Output3.2 96.8 1000.00 967.73 571.74 
Losses before baking/boiling, shrinkage 0.25371%96.8 2.55 2.47 1.51 1.46 
Losses after baking/boiling, shrinkage 0.25371%96.8 2.55 2.47 1.51 1.46 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 445.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Natural honey78.0 319.77 249.42 142.52 111.17 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.90 8.32 4.41 3.71 
4Vanillin—  0.30 —   0.13 —   
Total8.4 91.6 1075.49 984.62 479.35 438.84 
Losses 2.5%24.62 10.97 
Output4.0 96.0 1000.00 960.00 445.70 427.87 
Losses before baking/boiling, shrinkage 1.25016%91.6 13.45 12.31 5.99 5.49 
Baking/boiling 4.63%49.22 21.94 
Losses after baking/boiling, shrinkage 1.25016%96.0 12.82 12.31 5.71 5.49 
Consolidated recipe, k=1.005442
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 590.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up97.5 332.28 323.97 334.09 325.73 
2Chocolate glaze [Skurikhin]99.1 148.11 146.78 148.92 147.58 
3Natural honey78.0 142.52 111.17 143.30 111.77 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.41 3.71 4.44 3.73 
5Vanillin—  0.13 —   0.13 —   
Total627.46 585.62 630.87 588.81 
Total phase loss 2.4%13.89 
Other losses 0.54%3.19 
General losses 2.9%17.08 
Output96.8 590.80 571.74 590.80 571.74 
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Recipe on №173 "Meteorite" contained in handbooks:

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