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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 861.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 241.17 239.00 207.72 205.85 
Total10.0 90.0 1005.03 904.32 865.63 778.89 
Losses 0.5%4.53 3.90 
Output10.0 90.0 1000.00 899.80 774.99 
Losses before baking/boiling, shrinkage 0.25024%90.0 2.52 2.26 2.17 1.95 
Losses after baking/boiling, shrinkage 0.25024%90.0 2.52 2.26 2.17 1.95 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 657.91 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit layer85.0 503.53 428.00 331.28 281.59 
Total12.9 87.1 1007.61 877.14 662.92 577.08 
Losses 0.7%6.14 4.04 
Output12.9 87.1 1000.00 871.00 657.91 573.04 
Losses before baking/boiling, shrinkage 0.34976%87.1 3.52 3.07 2.32 2.02 
Baking/boiling 0.06%0.56 0.37 
Losses after baking/boiling, shrinkage 0.34976%87.1 3.52 3.07 2.32 2.02 
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 331.64 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raspberry podvarka (boiled)80.0 131.72 105.38 43.68 34.95 
3Vanilla essence—  1.38 —   0.46 —   
Total11.4 88.6 1008.00 892.79 334.29 296.08 
Losses 0.2%1.79 0.59 
Output10.9 89.1 1000.00 891.00 331.64 295.49 
Losses before baking/boiling, shrinkage 0.10002%88.6 1.01 0.89 0.33 0.30 
Baking/boiling 0.59%5.99 1.99 
Losses after baking/boiling, shrinkage 0.10002%89.1 1.00 0.89 0.33 0.30 
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 331.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raspberry podvarka (boiled)80.0 314.11 251.29 104.06 83.25 
3Citric acid (E330)91.2 1.81 1.65 0.60 0.55 
4Essence raspberry—  0.61 —   0.20 —   
Total16.6 83.4 1020.95 851.70 338.22 282.15 
Losses 0.2%1.70 0.56 
Output15.0 85.0 1000.00 850.00 331.28 281.59 
Losses before baking/boiling, shrinkage 0.09955%83.4 1.02 0.85 0.34 0.28 
Baking/boiling 1.86%18.94 6.27 
Losses after baking/boiling, shrinkage 0.09955%85.0 1.00 0.85 0.33 0.28 
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 290.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 300.61 222.45 87.22 64.54 
3Starch syrup78.0 90.19 70.35 26.17 20.41 
Total9.8 90.2 1009.86 910.93 293.01 264.31 
Losses 1.2%10.93 3.17 
Output10.0 90.0 1000.00 900.00 290.15 261.14 
Losses before baking/boiling, shrinkage 0.59999%90.2 6.06 5.47 1.76 1.59 
Baking/boiling -0.23%-2.27 -0.66 
Losses after baking/boiling, shrinkage 0.59999%90.0 6.07 5.47 1.76 1.59 
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 233.36 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 360.80 36.08 84.20 8.42 
3Apricot puree10.0 360.80 36.08 84.20 8.42 
Total43.2 56.8 1507.47 856.85 351.78 199.95 
Losses 0.8%6.85 1.60 
Output15.0 85.0 1000.00 850.00 233.36 198.36 
Losses before baking/boiling, shrinkage 0.39979%56.8 6.03 3.43 1.41 0.80 
Baking/boiling 33.13%497.41 116.08 
Losses after baking/boiling, shrinkage 0.39979%85.0 4.03 3.43 0.94 0.80 
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 147.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 172.85 119.27 
Losses 0.9%7.27 1.07 
Output20.0 80.0 1000.00 800.00 147.74 118.19 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.78 0.54 
Baking/boiling 13.75%160.14 23.66 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.67 0.54 
Consolidated recipe, k=1.006251
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 861.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85363.01 362.47 365.28 364.73 
2Chocolate glaze [Skurikhin]99.1 207.72 205.85 209.02 207.14 
3Raspberry podvarka69.0 172.85 119.27 173.93 120.01 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 87.22 64.54 87.77 64.95 
5Apple puree [GOST]10.0 84.20 8.42 84.72 8.47 
6Sign up10.0 84.20 8.42 84.72 8.47 
7Starch syrup78.0 26.17 20.41 26.33 20.54 
8Citric acid (E330)91.2 0.60 0.55 0.60 0.55 
9Vanilla essence—  0.46 —   0.46 —   
10Essence raspberry—  0.20 —   0.20 —   
Total1026.63 789.93 1033.04 794.87 
Total phase loss 1.9%14.93 
Other losses 0.62%4.94 
General losses 2.5%19.87 
Output90.0 861.30 774.99 861.30 774.99 
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