KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → No. 174 "Prometheus" → No. 174 → Consolidated recipe

Consolidated recipe No. 174 "Prometheus"

No. 174
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 309.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 268.14 265.73 82.91 82.16 
Total3.2 96.8 1005.05 973.16 310.76 300.90 
Losses 0.5%4.89 1.51 
Output3.2 96.8 1000.00 968.27 299.39 
Losses before baking/boiling, shrinkage 0.25123%96.8 2.52 2.44 0.78 0.76 
Losses after baking/boiling, shrinkage 0.25123%96.8 2.52 2.44 0.78 0.76 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 227.85 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85202.21 201.91 46.07 46.00 
3Starch syrup78.0 80.05 62.44 18.24 14.23 
4Margarine84.0 10.04 8.43 2.29 1.92 
5Essence honey—  0.25 —   0.057—   
Total3.7 96.3 1022.64 984.62 233.01 224.35 
Losses 2.5%24.62 5.61 
Output4.0 96.0 1000.00 960.00 227.85 218.74 
Losses before baking/boiling, shrinkage 1.25008%96.3 12.78 12.31 2.91 2.80 
Baking/boiling -0.29%-2.97 -0.68 
Losses after baking/boiling, shrinkage 1.25008%96.0 12.82 12.31 2.92 2.80 
Consolidated recipe, k=1.002841
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 309.2 kg finished product
in kind
in solids
in kind
in solids
1Sign up97.5 166.35 162.19 166.83 162.65 
2Chocolate glaze [Skurikhin]99.1 82.91 82.16 83.14 82.40 
3Granulated sugar99.8546.07 46.00 46.20 46.14 
4Starch syrup78.0 18.24 14.23 18.29 14.27 
5Margarine84.0 2.29 1.92 2.29 1.93 
6Sign up—  0.057—   0.057—   
Total315.92 306.51 316.82 307.38 
Total phase loss 2.3%7.12 
Other losses 0.28%0.87 
General losses 2.6%7.99 
Output96.8 309.20 299.39 309.20 299.39 
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Recipe on No. 174 "Prometheus" contained in handbooks:

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