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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №180 "Golden Ring" → No. 180 → Consolidated recipe

Consolidated recipe №180 "Golden Ring"

No. 180
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 532.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 303.03 300.30 161.45 160.00 
Total9.9 90.1 1010.11 909.81 538.19 484.74 
Losses 1.0%9.11 4.85 
Output9.9 90.1 1000.00 900.70 479.89 
Losses before baking/boiling, shrinkage 0.50044%90.1 5.06 4.55 2.69 2.43 
Losses after baking/boiling, shrinkage 0.50044%90.1 5.06 4.55 2.69 2.43 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 376.73 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Layer fruit and liqueur83.0 504.80 418.98 190.17 157.84 
Total13.8 86.2 1010.16 870.27 380.56 327.86 
Losses 1.0%8.27 3.12 
Output13.8 86.2 1000.00 862.00 376.73 324.74 
Losses before baking/boiling, shrinkage 0.47517%86.2 4.80 4.14 1.81 1.56 
Baking/boiling 0.06%0.56 0.21 
Losses after baking/boiling, shrinkage 0.47517%86.2 4.80 4.14 1.81 1.56 
Creamy fondant layer in candy No. 180
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 190.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  24.85 —   4.73 —   
3Vanillin—  0.20 —   0.038—   
Total11.3 88.7 1008.34 894.79 191.97 170.36 
Losses 0.2%1.79 0.34 
Output10.7 89.3 1000.00 893.00 190.39 170.01 
Losses before baking/boiling, shrinkage 0.10024%88.7 1.01 0.90 0.19 0.17 
Baking/boiling 0.63%6.32 1.20 
Losses after baking/boiling, shrinkage 0.10024%89.3 1.00 0.90 0.19 0.17 
Layer fruit and liqueur Recipe No. 1
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Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 190.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Blackcurrant puree10.0 313.20 31.32 59.56 5.96 
3Plum puree10.0 212.20 21.22 40.36 4.04 
4Alcohol—  25.26 —   4.80 —   
5Cognac—  20.21 —   3.84 —   
6Sign up
7Citric acid (E330)91.2 0.70 0.64 0.13 0.12 
Total38.3 61.7 1359.13 839.24 258.47 159.60 
Losses 1.1%9.24 1.76 
Output17.0 83.0 1000.00 830.00 190.17 157.84 
Losses before baking/boiling, shrinkage 0.55026%61.7 7.48 4.62 1.42 0.88 
Baking/boiling 25.6%346.09 65.82 
Losses after baking/boiling, shrinkage 0.55026%83.0 5.56 4.62 1.06 0.88 
Creamy lipstick in candy the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 187.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.42 423.78 79.45 79.33 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 17.89 15.02 
4Starch syrup78.0 40.95 31.94 7.67 5.98 
5Vanillin—  0.27 —   0.051—   
Total14.9 85.1 1085.36 923.87 203.18 172.95 
Losses 1.5%13.87 2.60 
Output9.0 91.0 1000.00 910.00 187.20 170.36 
Losses before baking/boiling, shrinkage 0.75071%85.1 8.15 6.94 1.53 1.30 
Baking/boiling 6.46%69.59 13.03 
Losses after baking/boiling, shrinkage 0.75071%91.0 7.62 6.94 1.43 1.30 
Consolidated recipe, k=1.007542
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 532.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85228.61 228.26 230.33 229.99 
2Chocolate glaze [Skurikhin]99.1 161.45 160.00 162.67 161.21 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 98.13 72.62 98.87 73.16 
4Blackcurrant puree10.0 59.56 5.96 60.01 6.00 
5Plum puree10.0 40.36 4.04 40.66 4.07 
6Sign up84.0 17.89 15.02 18.02 15.14 
7Cognac—  8.57 —   8.64 —   
8Starch syrup78.0 7.67 5.98 7.72 6.02 
9Alcohol—  4.80 —   4.84 —   
10Apple pectin (E440)90.0 0.62 0.56 0.62 0.56 
11Sign up91.2 0.13 0.12 0.13 0.12 
12Vanillin—  0.089—   0.089—   
Total627.88 492.55 632.61 496.27 
Total phase loss 2.6%12.66 
Other losses 0.75%3.71 
General losses 3.3%16.38 
Output90.1 532.80 479.89 532.80 479.89 
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Recipe on №180 "Golden Ring" contained in handbooks:

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