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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 241.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	301.50	298.79	72.81	72.16
	Total	4.3 95.7	1005.02	962.21	242.71	232.37
	Losses 0.5%			4.81		1.16
	Output	4.3 95.7	1000.00	957.40		231.21
	Losses before baking/boiling, shrinkage 0.24975%	95.7	2.51	2.40	0.61	0.58
	Losses after baking/boiling, shrinkage 0.24975%	95.7	2.51	2.40	0.61	0.58

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 169.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Layer coffee-cream	85.0	337.89	287.21	57.41	48.80
	Total	5.7 94.3	1015.49	957.35	172.53	162.65
	Losses 1.5%			14.35		2.44
	Output	5.7 94.3	1000.00	943.00	169.90	160.22
	Losses before baking/boiling, shrinkage 0.74961%	94.3	7.61	7.18	1.29	1.22
	Baking/boiling 0.03%		0.27		0.045
	Losses after baking/boiling, shrinkage 0.74961%	94.3	7.61	7.18	1.29	1.22

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 115.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	19.64	19.64	2.26	2.26
3	Vanilla essence	—	0.62	—	0.071	—
	Total	1.1 98.9	1002.40	990.98	115.40	114.09
	Losses 0.2%			1.98		0.23
	Output	1.1 98.9	1000.00	989.00	115.12	113.86
	Losses before baking/boiling, shrinkage 0.09972%	98.9	1.00	0.99	0.12	0.11
	Baking/boiling 0.04%		0.40		0.046
	Losses after baking/boiling, shrinkage 0.09972%	98.9	1.00	0.99	0.12	0.11

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 57.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	445.30	374.05	25.56	21.47
3	water	—	78.40	—	4.50	—
4	P / f coffee paste	95.2	37.66	35.85	2.16	2.06
	Total	15.0 85.0	1014.21	862.08	58.22	49.49
	Losses 1.4%			12.08		0.69
	Output	15.0 85.0	1000.00	850.00	57.41	48.80
	Losses before baking/boiling, shrinkage 0.70035%	85.0	7.10	6.04	0.41	0.35
	Losses after baking/boiling, shrinkage 0.70035%	85.0	7.10	6.04	0.41	0.35

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 113.07 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted hazelnut kernel	97.5	204.53	199.42	23.13	22.55
3	Cocoa mass	97.4	183.33	178.56	20.73	20.19
4	Cocoa-butter [cocoa butter]	100.0	71.59	71.59	8.09	8.09
	Total	1.1 98.9	1011.72	1001.01	114.39	113.18
	Losses 1.2%			12.01		1.36
	Output	1.1 98.9	1000.00	989.00	113.07	111.82
	Losses before baking/boiling, shrinkage 0.59998%	98.9	6.07	6.01	0.69	0.68
	Baking/boiling -0.04%		-0.42		-0.048
	Losses after baking/boiling, shrinkage 0.59998%	98.9	6.07	6.01	0.69	0.68

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 2.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	203.05	170.56	0.44	0.37
	Total	4.8 95.2	1015.23	966.50	2.19	2.09
	Losses 1.5%			14.50		0.031
	Output	4.8 95.2	1000.00	952.00	2.16	2.06
	Losses before baking/boiling, shrinkage 0.75005%	95.2	7.61	7.25	0.016	0.016
	Baking/boiling 0.0%		0.001		0.00
	Losses after baking/boiling, shrinkage 0.75005%	95.2	7.61	7.25	0.016	0.016

Consolidated recipe, k=1.015707
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 241.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	72.81	72.16	73.96	73.29
2	Powdered sugar	99.85	62.44	62.35	63.42	63.33
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	26.00	21.84	26.41	22.19
4	Granulated sugar	99.85	26.00	25.96	26.41	26.37
5	Roasted hazelnut kernel	97.5	23.13	22.55	23.49	22.90
6	Sign up	97.4	20.73	20.19	21.05	20.51
7	Cocoa-butter [cocoa butter]	100.0	10.36	10.36	10.52	10.52
8	water	—	4.50	—	4.57	—
9	Ground coffee	98.0	1.76	1.72	1.78	1.75
10	Vanilla essence	—	0.071	—	0.072	—
	Total		247.79	237.12	251.69	240.85
	Total phase loss 2.5%			5.91
	Other losses 1.5%					3.72
	General losses 4.0%					9.63
	Output	95.7	241.50	231.21	241.50	231.21

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Recipe on №179 "Firebird" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe №179 "Firebird"

Recipe on №179 "Firebird" contained in handbooks:

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