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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → No. 178 "Carnation" → No. 178 → Consolidated recipe

Consolidated recipe No. 178 "Carnation"

No. 178
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 912.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.31 249.05 229.27 227.21 
Total9.1 90.9 1005.07 913.86 916.93 833.72 
Losses 0.5%4.61 4.21 
Output9.1 90.9 1000.00 909.25 829.51 
Losses before baking/boiling, shrinkage 0.25222%90.9 2.54 2.30 2.31 2.10 
Losses after baking/boiling, shrinkage 0.25222%90.9 2.54 2.30 2.31 2.10 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 687.66 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit layer84.0 402.82 338.37 277.00 232.68 
Total12.3 87.7 1012.41 888.22 696.19 610.79 
Losses 0.7%6.22 4.28 
Output11.8 88.2 1000.00 882.00 687.66 606.51 
Losses before baking/boiling, shrinkage 0.35008%87.7 3.54 3.11 2.44 2.14 
Baking/boiling 0.53%5.34 3.67 
Losses after baking/boiling, shrinkage 0.35008%88.2 3.53 3.11 2.42 2.14 
Milk fondant layer in candy No. 178
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 419.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  13.35 —   5.60 —   
Total10.2 89.8 1006.55 903.81 421.93 378.87 
Losses 0.2%1.81 0.76 
Output9.8 90.2 1000.00 902.00 419.19 378.11 
Losses before baking/boiling, shrinkage 0.10024%89.8 1.01 0.91 0.42 0.38 
Baking/boiling 0.45%4.54 1.90 
Losses after baking/boiling, shrinkage 0.10024%90.2 1.00 0.91 0.42 0.38 
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 416.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 126.30 93.46 
3Starch syrup78.0 91.00 70.98 37.89 29.55 
Total9.8 90.2 1019.02 919.19 424.26 382.69 
Losses 1.0%9.19 3.83 
Output9.0 91.0 1000.00 910.00 416.34 378.87 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 2.12 1.91 
Baking/boiling 0.88%8.87 3.69 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 2.10 1.91 
Fruit layer in candy No. 178
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 277 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 290.00 29.00 80.33 8.03 
3Plum puree10.0 222.30 22.23 61.58 6.16 
4Strawberry puree10.0 155.90 15.59 43.18 4.32 
5Starch syrup78.0 38.67 30.16 10.71 8.36 
6Sign up
Total41.9 58.1 1457.84 846.77 403.82 234.56 
Losses 0.8%6.77 1.87 
Output16.0 84.0 1000.00 840.00 277.00 232.68 
Losses before baking/boiling, shrinkage 0.3995%58.1 5.82 3.38 1.61 0.94 
Baking/boiling 30.85%447.99 124.09 
Losses after baking/boiling, shrinkage 0.3995%84.0 4.03 3.38 1.12 0.94 
Consolidated recipe, k=1.00646
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 912.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85467.90 467.20 470.92 470.22 
2Chocolate glaze [Skurikhin]99.1 229.27 227.21 230.75 228.67 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 126.30 93.46 127.11 94.06 
4Apple puree [GOST]10.0 80.33 8.03 80.85 8.08 
5Plum puree10.0 61.58 6.16 61.98 6.20 
6Sign up78.0 48.60 37.91 48.91 38.15 
7Strawberry puree10.0 43.18 4.32 43.46 4.35 
8Alcohol—  5.60 —   5.63 —   
9Citric acid (E330)91.2 0.19 0.18 0.20 0.18 
Total1062.95 844.46 1069.81 849.91 
Total phase loss 1.8%14.94 
Other losses 0.64%5.46 
General losses 2.4%20.40 
Output90.9 912.30 829.51 912.30 829.51 
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