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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with roasted shells → No. 176 "Fruit roasted nuts with candied fruits" → No. 176 → Consolidated recipe

Consolidated recipe No. 176 "Fruit roasted nuts with candied fruits"

No. 176
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 923.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.50 298.79 278.44 275.93 
Total8.2 91.8 1005.02 922.81 928.14 852.21 
Losses 0.5%4.61 4.26 
Output8.2 91.8 1000.00 918.20 847.96 
Losses before baking/boiling, shrinkage 0.24975%91.8 2.51 2.30 2.32 2.13 
Losses after baking/boiling, shrinkage 0.24975%91.8 2.51 2.30 2.32 2.13 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 649.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8520.03 20.00 13.01 12.99 
Total11.3 88.7 1009.81 895.96 656.07 582.10 
Losses 1.0%8.96 5.82 
Output11.3 88.7 1000.00 887.00 649.70 576.28 
Losses before baking/boiling, shrinkage 0.49976%88.7 5.05 4.48 3.28 2.91 
Baking/boiling -0.03%-0.28 -0.18 
Losses after baking/boiling, shrinkage 0.49976%88.7 5.05 4.48 3.28 2.91 
Fruit and nut mass in candy No. 176
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 643.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 550.60 55.06 354.07 35.41 
3Roasted kernels97.5 183.55 178.96 118.03 115.08 
4Candied orange or tangerine82.0 134.29 110.12 86.36 70.81 
5Essence tangerine—  0.70 —   0.45 —   
Total37.0 63.0 1419.77 893.94 913.00 574.86 
Losses 1.0%8.94 5.75 
Output11.5 88.5 1000.00 885.00 643.06 569.11 
Losses before baking/boiling, shrinkage 0.50021%63.0 7.10 4.47 4.57 2.88 
Baking/boiling 28.85%407.62 262.12 
Losses after baking/boiling, shrinkage 0.50021%88.5 5.05 4.47 3.25 2.88 
Candied orange or tangerine Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 86.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1189.27 832.49 102.70 71.89 
Losses 1.5%12.49 1.08 
Output18.0 82.0 1000.00 820.00 86.36 70.81 
Losses before baking/boiling, shrinkage 0.7501%70.0 8.92 6.24 0.77 0.54 
Baking/boiling 14.63%172.73 14.92 
Losses after baking/boiling, shrinkage 0.7501%82.0 7.62 6.24 0.66 0.54 
Consolidated recipe, k=1.005594
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 923.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85354.09 353.56 356.07 355.54 
2Apple puree [GOST]10.0 354.07 35.41 356.05 35.60 
3Chocolate glaze [Skurikhin]99.1 278.44 275.93 279.99 277.47 
4Roasted kernels97.5 118.03 115.08 118.69 115.73 
5Orange or tangerine in syrup70.0 102.70 71.89 103.28 72.29 
6Sign up99.8513.01 12.99 13.09 13.07 
7Essence tangerine—  0.45 —   0.45 —   
Total1220.79 864.86 1227.62 869.70 
Total phase loss 2.0%16.90 
Other losses 0.56%4.84 
General losses 2.5%21.74 
Output91.8 923.50 847.96 923.50 847.96 
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