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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → No. 182 "To the Stars" → No. 182 → Consolidated recipe

Consolidated recipe: No. 182 "To the Stars"

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 514.25 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	A layer of jelly-liqueur mass	75.0	503.52	377.64	258.94	194.20
	Total	23.5 76.5	1007.05	770.48	517.88	396.22
	Losses -7.7%			-59.52		-30.61
	Output	17.0 83.0	1000.00	830.00	514.25	426.83
	Losses before baking/boiling, shrinkage -3.86266%	76.5	-38.90	-29.76	-20.00	-15.30
	Baking/boiling 7.82%		81.81		42.07
	Losses after baking/boiling, shrinkage -3.86266%	83.0	-35.86	-29.76	-18.44	-15.30

No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 727.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	303.03	300.30	220.39	218.41
	Total	12.2 87.8	1010.10	887.17	734.65	645.24
	Losses 1.0%			8.87		6.45
	Output	12.2 87.8	1000.00	878.30		638.79
	Losses before baking/boiling, shrinkage 0.49995%	87.8	5.05	4.44	3.67	3.23
	Losses after baking/boiling, shrinkage 0.49995%	87.8	5.05	4.44	3.67	3.23

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Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 258.94 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze [530]	99.0	271.46	268.75	70.29	69.59
	Total	22.0 78.0	1005.14	784.18	260.27	203.06
	Losses 0.51%			4.01		1.04
	Output	22.0 78.0	1000.00	780.17	258.94	202.02
	Losses after baking/boiling, shrinkage 0.51095%	78.0	5.14	4.01	1.33	1.04

A layer of jelly-liqueur mass Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 258.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Agar syrup (candy)	79.0	165.08	130.41	42.75	33.77
3	Plum puree	10.0	164.80	16.48	42.67	4.27
4	Alcohol	—	41.25	—	10.68	—
5	Cherry punch	40.0	41.20	16.48	10.67	4.27
6	Sign up
7	Cognac	—	8.19	—	2.12	—
	Total	27.2 72.8	1038.78	756.05	268.98	195.77
	Losses 0.8%			6.05		1.57
	Output	25.0 75.0	1000.00	750.00	258.94	194.20
	Losses before baking/boiling, shrinkage 0.39995%	72.8	4.15	3.02	1.08	0.78
	Baking/boiling 2.96%		30.59		7.92
	Losses after baking/boiling, shrinkage 0.39995%	75.0	4.03	3.02	1.04	0.78

016. Body Orange in Jelly Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 189.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	340.14	—	64.62	—
3	Starch syrup, caramel acid [G 40.3.1 Cargil]	78.0	255.10	198.98	48.46	37.80
4	Citric acid (E330)	98.0	14.88	14.58	2.83	2.77
5	Agar [900] (E406)	85.0	10.20	8.67	1.94	1.65
6	Sign up
7	Corn starch	87.0	5.10	4.44	0.97	0.84
8	Flavoring [natural] (orange)	—	1.91	—	0.36	—
9	Integrated Nutritional Supplement colour complex food additive-dye (beta-carotene E160a)	—	0.64	—	0.12	—
	Total	35.0 65.0	1148.38	746.27	218.17	141.78
	Losses 5.9%			43.74		8.31
	Output	29.7 70.3	1000.00	702.53	189.98	133.47
	Shrinkage 7.5%		86.13		16.36
	Losses after baking/boiling, shrinkage 5.86069%	70.3	62.26	43.74	11.83	8.31

Agar syrup (candy) in candy No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 42.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	281.10	219.26	12.02	9.37
3	water	—	193.37	—	8.27	—
4	Agar (E406)	85.0	15.74	13.38	0.67	0.57
	Total	24.6 75.4	1052.39	793.97	44.98	33.94
	Losses 0.5%			3.97		0.17
	Output	21.0 79.0	1000.00	790.00	42.75	33.77
	Losses before baking/boiling, shrinkage 0.25024%	75.4	2.63	1.99	0.11	0.085
	Baking/boiling 4.5%		47.24		2.02
	Losses after baking/boiling, shrinkage 0.25024%	79.0	2.52	1.99	0.11	0.085

Consolidated recipe, k=1.050305
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 727.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	220.39	218.41	231.48	229.40
2	Granulated sugar	99.85	173.45	173.19	182.18	181.90
3	White crystalline sugar Extra	99.9	96.93	96.83	101.80	101.70
4	Water	—	72.88	—	76.55	—
5	Glaze [530]	99.0	70.29	69.59	73.83	73.09
6	Sign up	78.0	48.46	37.80	50.90	39.70
7	Plum puree	10.0	42.67	4.27	44.82	4.48
8	Starch syrup	78.0	12.02	9.37	12.62	9.84
9	Alcohol	—	10.68	—	11.22	—
10	Cherry punch	40.0	10.67	4.27	11.20	4.48
11	Sign up	40.0	10.67	4.27	11.20	4.48
12	Citric acid (E330)	98.0	2.83	2.77	2.97	2.91
13	Cognac	—	2.12	—	2.23	—
14	Agar [900] (E406)	85.0	1.94	1.65	2.04	1.73
15	Freeze-dried orange	97.0	1.94	1.88	2.04	1.98
16	Sign up	87.0	0.97	0.84	1.02	0.89
17	Agar (E406)	85.0	0.67	0.57	0.71	0.60
18	Flavoring [natural] (orange)	—	0.36	—	0.38	—
19	Integrated Nutritional Supplement colour complex food additive-dye (beta-carotene E160a)	—	0.12	—	0.13	—
	Total		780.07	625.71	819.31	657.19
	Total phase loss -2.1%			-13.08
	Other losses 4.8%					31.48
	General losses 2.8%					18.40
	Output	87.8	727.30	638.79	727.30	638.79

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
Cereals containing gluten.	no data	no data
Crustaceans and products thereof.	no data	no data
Eggs and products thereof.	no data	no data
Fish and products thereof.	no data	no data
Peanuts and products thereof.	no data	no data
Soybeans and products thereof.	no data	no data
Milk and products thereof (including lactose).	no data	no data
Nut sand products thereof.	no data	no data
Celery and products thereof.	no data	no data
Mustard and products thereof.	no data	no data
Sesame seeds and products thereof.	no data	no data
Sulphur dioxide and sulphites.	no data	no data
Lupin and products thereof.	no data	no data
Molluscs and products thereof.	no data	no data
Aspartame and aspartame-acesulfame salt.	no data	no data

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Recipe on No. 182 "To the Stars" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: No. 182 "To the Stars"

Recipe on No. 182 "To the Stars" contained in handbooks:

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