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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №183 "Chicken-Ryaba" → No. 183 → Consolidated recipe

Consolidated recipe: №183 "Chicken-Ryaba"

No. 183
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 226.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	404.04	400.40	91.47	90.65
	Total	7.8 92.2	1010.10	931.31	228.69	210.85
	Losses 1.0%			9.31		2.11
	Output	7.8 92.2	1000.00	922.00		208.74
	Losses before baking/boiling, shrinkage 0.49995%	92.2	5.05	4.66	1.14	1.05
	Losses after baking/boiling, shrinkage 0.49995%	92.2	5.05	4.66	1.14	1.05

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 137.21 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Marzipan cream (in candy)	87.6	319.18	279.60	43.80	38.36
	Total	12.4 87.6	1010.10	884.85	138.60	121.41
	Losses 1.0%			8.85		1.21
	Output	12.4 87.6	1000.00	876.00	137.21	120.20
	Losses before baking/boiling, shrinkage 0.49995%	87.6	5.05	4.42	0.69	0.61
	Losses after baking/boiling, shrinkage 0.49995%	87.6	5.05	4.42	0.69	0.61

Creamy cream (in candy) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 94.8 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	193.81	162.80	18.37	15.43
3	Cocoa-butter [cocoa butter]	100.0	96.90	96.90	9.19	9.19
4	Liqueur "Yuzhny"	40.0	24.20	9.68	2.29	0.92
5	Cognac	—	19.20	—	1.82	—
6	Sign up
	Total	12.4 87.6	1012.70	886.64	96.01	84.06
	Losses 1.2%			10.64		1.01
	Output	12.4 87.6	1000.00	876.00	94.80	83.05
	Losses before baking/boiling, shrinkage 0.60016%	87.6	6.08	5.32	0.58	0.50
	Baking/boiling 0.05%		0.55		0.052
	Losses after baking/boiling, shrinkage 0.60016%	87.6	6.07	5.32	0.58	0.50

Marzipan cream (in candy) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 43.8 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried almond kernel	96.0	184.04	176.68	8.06	7.74
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	58.13	48.83	2.55	2.14
4	Alcohol	—	36.51	—	1.60	—
5	Yellow paint	—	2.31	—	0.10	—
6	Sign up
	Total	12.1 87.9	1008.49	886.64	44.17	38.83
	Losses 1.2%			10.64		0.47
	Output	12.4 87.6	1000.00	876.00	43.80	38.36
	Losses before baking/boiling, shrinkage 0.60006%	87.9	6.05	5.32	0.27	0.23
	Baking/boiling -0.36%		-3.64		-0.16
	Losses after baking/boiling, shrinkage 0.60006%	87.6	6.07	5.32	0.27	0.23

Sugar lipstick basic recipe (in candy)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 96.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	244.35	—	23.49	—
3	Starch syrup	78.0	104.63	81.61	10.06	7.84
	Total	22.6 77.4	1185.97	917.35	114.00	88.18
	Losses 0.8%			7.35		0.71
	Output	9.0 91.0	1000.00	910.00	96.12	87.47
	Losses before baking/boiling, shrinkage 0.40039%	77.4	4.75	3.67	0.46	0.35
	Baking/boiling 15.0%		177.18		17.03
	Losses after baking/boiling, shrinkage 0.40039%	91.0	4.04	3.67	0.39	0.35

Consolidated recipe, k=1.014909
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 226.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	91.47	90.65	92.84	92.00
2	Granulated sugar	99.85	80.45	80.33	81.65	81.53
3	water	—	23.49	—	23.84	—
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.92	17.57	21.23	17.83
5	Starch syrup	78.0	10.06	7.84	10.21	7.96
6	Sign up	100.0	9.19	9.19	9.32	9.32
7	Dried almond kernel	96.0	8.06	7.74	8.18	7.85
8	Liqueur "Yuzhny"	40.0	2.29	0.92	2.33	0.93
9	Cognac	—	1.82	—	1.85	—
10	Alcohol	—	1.60	—	1.62	—
11	Sign up	—	0.10	—	0.10	—
12	Fragrant essence	—	0.043	—	0.044	—
13	Vanillin	—	0.027	—	0.027	—
	Total		249.52	214.24	253.24	217.44
	Total phase loss 2.6%			5.50
	Other losses 1.5%					3.19
	General losses 4.0%					8.70
	Output	92.2	226.40	208.74	226.40	208.74

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
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).	Yes	butter	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 №183 "Chicken-Ryaba" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: №183 "Chicken-Ryaba"

Recipe on №183 "Chicken-Ryaba" contained in handbooks:

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