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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №184 "Gourmet" → No. 184 → Consolidated recipe

Consolidated recipe №184 "Gourmet"

No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 702.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 282.84 280.29 198.75 196.96 
Total10.5 89.5 1010.07 903.53 709.78 634.91 
Losses 1.0%9.01 6.33 
Output10.5 89.5 1000.00 894.52 628.58 
Losses before baking/boiling, shrinkage 0.49848%89.5 5.04 4.50 3.54 3.16 
Losses after baking/boiling, shrinkage 0.49848%89.5 5.04 4.50 3.54 3.16 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 511.02 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Liqueur layer78.0 458.36 357.52 234.23 182.70 
Total14.8 85.2 1016.14 865.66 519.27 442.37 
Losses 1.0%8.66 4.42 
Output14.3 85.7 1000.00 857.00 511.02 437.95 
Losses before baking/boiling, shrinkage 0.5001%85.2 5.08 4.33 2.60 2.21 
Baking/boiling 0.59%6.01 3.07 
Losses after baking/boiling, shrinkage 0.5001%85.7 5.05 4.33 2.58 2.21 
Milk fondant layer in candy No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 285.04 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 44.21 37.14 12.60 10.59 
Total9.3 90.7 1006.49 912.81 286.89 260.19 
Losses 0.2%1.81 0.52 
Output8.9 91.1 1000.00 911.00 285.04 259.67 
Losses before baking/boiling, shrinkage 0.09921%90.7 1.00 0.91 0.28 0.26 
Baking/boiling 0.45%4.50 1.28 
Losses after baking/boiling, shrinkage 0.09921%91.1 0.99 0.91 0.28 0.26 
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 274.29 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 83.21 61.57 
3Starch syrup78.0 91.00 70.98 24.96 19.47 
Total9.8 90.2 1019.02 919.19 279.50 252.12 
Losses 1.0%9.19 2.52 
Output9.0 91.0 1000.00 910.00 274.29 249.60 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 1.40 1.26 
Baking/boiling 0.88%8.87 2.43 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 1.39 1.26 
Liqueur layer in candy No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 234.23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  144.14 —   33.76 —   
3Wine "Madera"—  57.11 —   13.38 —   
4water—  22.73 —   5.32 —   
Total22.0 78.0 1023.54 798.36 239.75 187.00 
Losses 2.3%18.36 4.30 
Output22.0 78.0 1000.00 780.00 234.23 182.70 
Losses before baking/boiling, shrinkage 1.1499%78.0 11.77 9.18 2.76 2.15 
Losses after baking/boiling, shrinkage 1.1499%78.0 11.77 9.18 2.76 2.15 
Consolidated recipe, k=1.005193
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 702.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85358.62 358.08 360.49 359.94 
2Chocolate glaze [Skurikhin]99.1 198.75 196.96 199.78 197.99 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 83.21 61.57 83.64 61.89 
4Alcohol—  33.76 —   33.94 —   
5Starch syrup78.0 24.96 19.47 25.09 19.57 
6Sign up—  13.38 —   13.45 —   
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 12.60 10.59 12.67 10.64 
8water—  5.32 —   5.35 —   
Total730.60 646.67 734.40 650.03 
Total phase loss 2.8%18.09 
Other losses 0.52%3.36 
General losses 3.3%21.45 
Output89.5 702.70 628.58 702.70 628.58 
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