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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №185 "Swan" → No. 185 → Consolidated recipe

Consolidated recipe: №185 "Swan"

No. 185
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 433.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 303.03 300.30 131.30 130.12 
Total12.2 87.8 1010.10 887.17 437.68 384.41 
Losses 1.0%8.87 3.84 
Output12.2 87.8 1000.00 878.30 380.57 
Losses before baking/boiling, shrinkage 0.49995%87.8 5.05 4.44 2.19 1.92 
Losses after baking/boiling, shrinkage 0.49995%87.8 5.05 4.44 2.19 1.92 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 306.37 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Liqueur layer78.0 410.59 320.26 125.79 98.12 
Total18.4 81.6 1026.30 837.46 314.43 256.57 
Losses 0.89%7.46 2.28 
Output17.0 83.0 1000.00 830.00 306.37 254.29 
Losses before baking/boiling, shrinkage 0.44519%81.6 4.57 3.73 1.40 1.14 
Baking/boiling 1.69%17.24 5.28 
Losses after baking/boiling, shrinkage 0.44519%83.0 4.49 3.73 1.38 1.14 
Fruit layer in candy No. 185
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 188.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 652.30 65.23 123.05 12.30 
Total41.0 59.0 1435.01 846.77 270.70 159.73 
Losses 0.8%6.77 1.28 
Output16.0 84.0 1000.00 840.00 188.64 158.46 
Losses before baking/boiling, shrinkage 0.39952%59.0 5.73 3.38 1.08 0.64 
Baking/boiling 29.75%425.25 80.22 
Losses after baking/boiling, shrinkage 0.39952%84.0 4.03 3.38 0.76 0.64 
Liqueur layer in candy No. 185
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 125.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  112.81 —   14.19 —   
3Wine "Madera"—  56.41 —   7.10 —   
4water—  52.04 —   6.55 —   
Total22.0 78.0 1011.12 788.68 127.19 99.21 
Losses 1.1%8.68 1.09 
Output22.0 78.0 1000.00 780.00 125.79 98.12 
Losses before baking/boiling, shrinkage 0.54999%78.0 5.56 4.34 0.70 0.55 
Losses after baking/boiling, shrinkage 0.54999%78.0 5.56 4.34 0.70 0.55 
Consolidated recipe, k=1.008416
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 433.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85247.01 246.64 249.09 248.71 
2Chocolate glaze [Skurikhin]99.1 131.30 130.12 132.41 131.22 
3Apricot puree10.0 123.05 12.30 124.08 12.41 
4Alcohol—  14.19 —   14.31 —   
5Wine "Madera"—  7.10 —   7.16 —   
6Sign up—  6.55 —   6.60 —   
Total529.19 389.06 533.65 392.34 
Total phase loss 2.2%8.50 
Other losses 0.83%3.27 
General losses 3.0%11.77 
Output87.8 433.30 380.57 433.30 380.57 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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