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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №187 "Tangerine" → No. 187 → Consolidated recipe

Consolidated recipe: №187 "Tangerine"

No. 187
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 452.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	249.79	247.54	113.00	111.99
	Total	7.9 92.1	1004.90	925.63	454.62	418.76
	Losses 0.49%			4.51		2.04
	Output	7.9 92.1	1000.00	921.12		416.71
	Losses before baking/boiling, shrinkage 0.24381%	92.1	2.45	2.26	1.11	1.02
	Losses after baking/boiling, shrinkage 0.24381%	92.1	2.45	2.26	1.11	1.02

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 341.61 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	A layer of fondant creme brulee	89.5	503.94	451.03	172.15	154.08
	Total	10.2 89.8	1010.65	907.07	345.25	309.86
	Losses 1.0%			9.07		3.10
	Output	10.2 89.8	1000.00	898.00	341.61	306.77
	Losses before baking/boiling, shrinkage 0.4997%	89.8	5.05	4.53	1.73	1.55
	Baking/boiling 0.05%		0.55		0.19
	Losses after baking/boiling, shrinkage 0.4997%	89.8	5.05	4.53	1.72	1.55

Fruity-fondant layer in candy No. 187
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 173.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Tangerine podvarka (boiled)	80.0	98.75	79.00	17.09	13.67
3	Citric acid (E330)	91.2	1.16	1.06	0.20	0.18
4	Essence tangerine	—	0.29	—	0.050	—
5	Yellow paint	—	0.13	—	0.022	—
	Total	10.1 89.9	1003.35	901.81	173.68	156.10
	Losses 0.2%			1.81		0.31
	Output	10.0 90.0	1000.00	900.00	173.10	155.79
	Losses before baking/boiling, shrinkage 0.10014%	89.9	1.00	0.90	0.17	0.16
	Baking/boiling 0.13%		1.34		0.23
	Losses after baking/boiling, shrinkage 0.10014%	90.0	1.00	0.90	0.17	0.16

A layer of fondant creme brulee in candy No. 187
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 172.15 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Tangerine podvarka (boiled)	80.0	50.72	40.58	8.73	6.99
3	Essence tangerine	—	0.99	—	0.17	—
	Total	10.6 89.4	1003.05	896.78	172.68	154.38
	Losses 0.2%			1.78		0.31
	Output	10.5 89.5	1000.00	895.00	172.15	154.08
	Losses before baking/boiling, shrinkage 0.09936%	89.4	1.00	0.89	0.17	0.15
	Baking/boiling 0.11%		1.06		0.18
	Losses after baking/boiling, shrinkage 0.09936%	89.5	1.00	0.89	0.17	0.15

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 163.77 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	49.23	36.43
3	Starch syrup	78.0	90.19	70.35	14.77	11.52
	Total	9.8 90.2	1009.86	910.93	165.39	149.19
	Losses 1.2%			10.93		1.79
	Output	10.0 90.0	1000.00	900.00	163.77	147.40
	Losses before baking/boiling, shrinkage 0.59999%	90.2	6.06	5.47	0.99	0.90
	Baking/boiling -0.23%		-2.27		-0.37
	Losses after baking/boiling, shrinkage 0.59999%	90.0	6.07	5.47	0.99	0.90

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 156.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	244.35	—	38.19	—
3	Starch syrup	78.0	104.63	81.61	16.35	12.76
	Total	22.6 77.4	1185.97	917.35	185.38	143.39
	Losses 0.8%			7.35		1.15
	Output	9.0 91.0	1000.00	910.00	156.31	142.24
	Losses before baking/boiling, shrinkage 0.40039%	77.4	4.75	3.67	0.74	0.57
	Baking/boiling 15.0%		177.18		27.70
	Losses after baking/boiling, shrinkage 0.40039%	91.0	4.04	3.67	0.63	0.57

Tangerine 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 25.82 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	31.0 69.0	1169.96	807.27	30.21	20.85
	Losses 0.9%			7.27		0.19
	Output	20.0 80.0	1000.00	800.00	25.82	20.66
	Losses before baking/boiling, shrinkage 0.45043%	69.0	5.27	3.64	0.14	0.094
	Baking/boiling 13.75%		160.14		4.14
	Losses after baking/boiling, shrinkage 0.45043%	80.0	4.55	3.64	0.12	0.094

Consolidated recipe, k=1.005262
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 452.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	232.22	231.87	233.44	233.09
2	Chocolate glaze [Skurikhin]	99.1	113.00	111.99	113.60	112.58
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	49.23	36.43	49.49	36.62
4	water	—	38.19	—	38.40	—
5	Starch syrup	78.0	31.13	24.28	31.29	24.41
6	Sign up	69.0	30.21	20.85	30.37	20.96
7	Essence tangerine	—	0.22	—	0.22	—
8	Citric acid (E330)	91.2	0.20	0.18	0.20	0.18
9	Yellow paint	—	0.022	—	0.023	—
	Total		494.43	425.60	497.03	427.84
	Total phase loss 2.1%			8.88
	Other losses 0.52%					2.24
	General losses 2.6%					11.12
	Output	92.1	452.40	416.71	452.40	416.71

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 №187 "Tangerine" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: №187 "Tangerine"

Recipe on №187 "Tangerine" contained in handbooks:

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