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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №179 "Firebird" → No. 179 → Consolidated recipe

Consolidated recipe: №179 "Firebird"

No. 179
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 206.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 301.50 298.79 62.14 61.58 
Total4.3 95.7 1005.02 962.21 207.13 198.31 
Losses 0.5%4.81 0.99 
Output4.3 95.7 1000.00 957.40 197.32 
Losses before baking/boiling, shrinkage 0.24975%95.7 2.51 2.40 0.52 0.50 
Losses after baking/boiling, shrinkage 0.24975%95.7 2.51 2.40 0.52 0.50 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 145 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Layer coffee-cream85.0 337.89 287.21 48.99 41.64 
Total5.7 94.3 1015.49 957.35 147.24 138.81 
Losses 1.5%14.35 2.08 
Output5.7 94.3 1000.00 943.00 145.00 136.73 
Losses before baking/boiling, shrinkage 0.74961%94.3 7.61 7.18 1.10 1.04 
Baking/boiling 0.03%0.27 0.039
Losses after baking/boiling, shrinkage 0.74961%94.3 7.61 7.18 1.10 1.04 
Praline layer in candy No. 179
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 98.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 19.64 19.64 1.93 1.93 
3Vanilla essence—  0.62 —   0.061—   
Total1.1 98.9 1002.40 990.98 98.48 97.36 
Losses 0.2%1.98 0.19 
Output1.1 98.9 1000.00 989.00 98.25 97.17 
Losses before baking/boiling, shrinkage 0.09972%98.9 1.00 0.99 0.10 0.10 
Baking/boiling 0.04%0.40 0.039
Losses after baking/boiling, shrinkage 0.09972%98.9 1.00 0.99 0.10 0.10 
Layer coffee-cream in candy No. 179
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 48.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 445.30 374.05 21.82 18.33 
3water—  78.40 —   3.84 —   
4P / f coffee paste95.2 37.66 35.85 1.85 1.76 
Total15.0 85.0 1014.21 862.08 49.69 42.24 
Losses 1.4%12.08 0.59 
Output15.0 85.0 1000.00 850.00 48.99 41.64 
Losses before baking/boiling, shrinkage 0.70035%85.0 7.10 6.04 0.35 0.30 
Losses after baking/boiling, shrinkage 0.70035%85.0 7.10 6.04 0.35 0.30 
Praline semifinished in candy No. 179
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 96.49 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 204.53 199.42 19.74 19.24 
3Cocoa mass97.4 183.33 178.56 17.69 17.23 
4Cocoa-butter [cocoa butter]100.0 71.59 71.59 6.91 6.91 
Total1.1 98.9 1011.72 1001.01 97.63 96.59 
Losses 1.2%12.01 1.16 
Output1.1 98.9 1000.00 989.00 96.49 95.43 
Losses before baking/boiling, shrinkage 0.59998%98.9 6.07 6.01 0.59 0.58 
Baking/boiling -0.04%-0.42 -0.041
Losses after baking/boiling, shrinkage 0.59998%98.9 6.07 6.01 0.59 0.58 
p / f coffee paste in iris # 18 candy No. 41,179,281
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 1.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 203.05 170.56 0.37 0.31 
Total4.8 95.2 1015.23 966.50 1.87 1.78 
Losses 1.5%14.50 0.027
Output4.8 95.2 1000.00 952.00 1.85 1.76 
Losses before baking/boiling, shrinkage 0.75005%95.2 7.61 7.25 0.0140.013
Baking/boiling 0.0%0.0010.00 
Losses after baking/boiling, shrinkage 0.75005%95.2 7.61 7.25 0.0140.013
Consolidated recipe, k=1.015707
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 206.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 62.14 61.58 63.12 62.55 
2Powdered sugar99.8553.29 53.21 54.13 54.05 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.19 18.64 22.54 18.93 
4Granulated sugar99.8522.19 22.15 22.53 22.50 
5Roasted hazelnut kernel97.5 19.74 19.24 20.05 19.54 
6Sign up97.4 17.69 17.23 17.97 17.50 
7Cocoa-butter [cocoa butter]100.0 8.84 8.84 8.98 8.98 
8water—  3.84 —   3.90 —   
9Ground coffee98.0 1.50 1.47 1.52 1.49 
10Vanilla essence—  0.061—   0.062—   
Total211.47 202.36 214.79 205.54 
Total phase loss 2.5%5.04 
Other losses 1.5%3.18 
General losses 4.0%8.22 
Output95.7 206.10 197.32 206.10 197.32 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №179 "Firebird" contained in handbooks:

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