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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №186 "Raspberry" → No. 186 → Consolidated recipe

Consolidated recipe: №186 "Raspberry"

No. 186
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 425.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	241.17	239.00	102.55	101.62
	Total	10.0 90.0	1005.03	904.32	427.34	384.52
	Losses 0.5%			4.53		1.92
	Output	10.0 90.0	1000.00	899.80		382.59
	Losses before baking/boiling, shrinkage 0.25024%	90.0	2.52	2.26	1.07	0.96
	Losses after baking/boiling, shrinkage 0.25024%	90.0	2.52	2.26	1.07	0.96

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 324.79 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fruit layer	85.0	503.53	428.00	163.54	139.01
	Total	12.9 87.1	1007.61	877.14	327.26	284.89
	Losses 0.7%			6.14		1.99
	Output	12.9 87.1	1000.00	871.00	324.79	282.89
	Losses before baking/boiling, shrinkage 0.34976%	87.1	3.52	3.07	1.14	1.00
	Baking/boiling 0.06%		0.56		0.18
	Losses after baking/boiling, shrinkage 0.34976%	87.1	3.52	3.07	1.14	1.00

Fondant layer in candy No. 186
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 163.72 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raspberry podvarka (boiled)	80.0	131.72	105.38	21.57	17.25
3	Vanilla essence	—	1.38	—	0.23	—
	Total	11.4 88.6	1008.00	892.79	165.03	146.17
	Losses 0.2%			1.79		0.29
	Output	10.9 89.1	1000.00	891.00	163.72	145.88
	Losses before baking/boiling, shrinkage 0.10002%	88.6	1.01	0.89	0.17	0.15
	Baking/boiling 0.59%		5.99		0.98
	Losses after baking/boiling, shrinkage 0.10002%	89.1	1.00	0.89	0.16	0.15

Fruit layer in candy No. 186
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 163.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Raspberry podvarka (boiled)	80.0	314.11	251.29	51.37	41.10
3	Citric acid (E330)	91.2	1.81	1.65	0.30	0.27
4	Essence raspberry	—	0.61	—	0.10	—
	Total	16.6 83.4	1020.95	851.70	166.97	139.29
	Losses 0.2%			1.70		0.28
	Output	15.0 85.0	1000.00	850.00	163.54	139.01
	Losses before baking/boiling, shrinkage 0.09955%	83.4	1.02	0.85	0.17	0.14
	Baking/boiling 1.86%		18.94		3.10
	Losses after baking/boiling, shrinkage 0.09955%	85.0	1.00	0.85	0.16	0.14

Creamy brulee lipstick in candy No. 18,24,27,186,187
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 143.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	300.61	222.45	43.06	31.86
3	Starch syrup	78.0	90.19	70.35	12.92	10.08
	Total	9.8 90.2	1009.86	910.93	144.65	130.48
	Losses 1.2%			10.93		1.57
	Output	10.0 90.0	1000.00	900.00	143.24	128.92
	Losses before baking/boiling, shrinkage 0.59999%	90.2	6.06	5.47	0.87	0.78
	Baking/boiling -0.23%		-2.27		-0.33
	Losses after baking/boiling, shrinkage 0.59999%	90.0	6.07	5.47	0.87	0.78

Fruit mass in candy No. 186
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 115.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	360.80	36.08	41.57	4.16
3	Apricot puree	10.0	360.80	36.08	41.57	4.16
	Total	43.2 56.8	1507.47	856.85	173.67	98.71
	Losses 0.8%			6.85		0.79
	Output	15.0 85.0	1000.00	850.00	115.20	97.92
	Losses before baking/boiling, shrinkage 0.39979%	56.8	6.03	3.43	0.69	0.39
	Baking/boiling 33.13%		497.41		57.30
	Losses after baking/boiling, shrinkage 0.39979%	85.0	4.03	3.43	0.46	0.39

Raspberry podvarka (boiled) Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 72.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	31.0 69.0	1169.96	807.27	85.33	58.88
	Losses 0.9%			7.27		0.53
	Output	20.0 80.0	1000.00	800.00	72.94	58.35
	Losses before baking/boiling, shrinkage 0.45043%	69.0	5.27	3.64	0.38	0.27
	Baking/boiling 13.75%		160.14		11.68
	Losses after baking/boiling, shrinkage 0.45043%	80.0	4.55	3.64	0.33	0.27

Consolidated recipe, k=1.006251
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 425.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	179.21	178.94	180.33	180.06
2	Chocolate glaze [Skurikhin]	99.1	102.55	101.62	103.19	102.26
3	Raspberry podvarka	69.0	85.33	58.88	85.87	59.25
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	43.06	31.86	43.33	32.06
5	Apple puree [GOST]	10.0	41.57	4.16	41.83	4.18
6	Sign up	10.0	41.57	4.16	41.83	4.18
7	Starch syrup	78.0	12.92	10.08	13.00	10.14
8	Citric acid (E330)	91.2	0.30	0.27	0.30	0.27
9	Vanilla essence	—	0.23	—	0.23	—
10	Essence raspberry	—	0.10	—	0.10	—
	Total		506.82	389.97	509.99	392.40
	Total phase loss 1.9%			7.37
	Other losses 0.62%					2.44
	General losses 2.5%					9.81
	Output	90.0	425.20	382.59	425.20	382.59

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	whole condensed milk with sugar the weight ratio of fat 8.5%	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 №186 "Raspberry" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: №186 "Raspberry"

Recipe on №186 "Raspberry" contained in handbooks:

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