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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №188 "Sea buckthorn nectar" → No. 188 → Consolidated recipe

Consolidated recipe №188 "Sea buckthorn nectar"

No. 188
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 133.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 280.62 278.09 37.49 37.15 
Total11.2 88.8 1010.04 897.37 134.94 119.89 
Losses 1.0%8.92 1.19 
Output11.2 88.8 1000.00 888.45 118.70 
Losses before baking/boiling, shrinkage 0.49701%88.8 5.02 4.46 0.67 0.60 
Losses after baking/boiling, shrinkage 0.49701%88.8 5.02 4.46 0.67 0.60 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.45 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Liqueur layer78.0 459.78 358.63 44.81 34.95 
Total15.6 84.4 1025.87 865.85 99.97 84.38 
Losses 1.9%16.85 1.64 
Output15.1 84.9 1000.00 849.00 97.45 82.74 
Losses before baking/boiling, shrinkage 0.97275%84.4 9.98 8.42 0.97 0.82 
Baking/boiling 0.59%5.97 0.58 
Losses after baking/boiling, shrinkage 0.97275%84.9 9.92 8.42 0.97 0.82 
A layer of fruit and fondant mass in candy No. 188
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 55.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sea buckthorn puree10.0 17.70 1.77 0.98 0.10 
Total10.4 89.6 1002.35 897.80 55.30 49.53 
Losses 0.2%1.80 0.10 
Output10.4 89.6 1000.00 896.00 55.17 49.43 
Losses before baking/boiling, shrinkage 0.10033%89.6 1.01 0.90 0.0550.050
Baking/boiling 0.03%0.34 0.019
Losses after baking/boiling, shrinkage 0.10033%89.6 1.01 0.90 0.0550.050
Fruit sugar lipstick in candy No. 188
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.32 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sea buckthorn puree10.0 66.90 6.69 3.63 0.36 
3Starch syrup78.0 66.23 51.66 3.60 2.81 
4water—  14.74 —   0.80 —   
Total9.0 91.0 1009.07 918.26 54.81 49.88 
Losses 0.9%8.26 0.45 
Output9.0 91.0 1000.00 910.00 54.32 49.43 
Losses before baking/boiling, shrinkage 0.44963%91.0 4.54 4.13 0.25 0.22 
Losses after baking/boiling, shrinkage 0.44963%91.0 4.54 4.13 0.25 0.22 
Liqueur layer in candy No. 188
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 44.81 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sea buckthorn tincture—  80.00 —   3.58 —   
3water—  74.09 —   3.32 —   
4Alcohol—  49.44 —   2.22 —   
5Sea buckthorn liqueur40.0 29.58 11.83 1.33 0.53 
Total22.0 78.0 1011.13 788.68 45.30 35.34 
Losses 1.1%8.68 0.39 
Output22.0 78.0 1000.00 780.00 44.81 34.95 
Losses before baking/boiling, shrinkage 0.5506%78.0 5.57 4.34 0.25 0.19 
Losses after baking/boiling, shrinkage 0.5506%78.0 5.57 4.34 0.25 0.19 
Consolidated recipe, k=1.008547
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 133.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8581.64 81.52 82.34 82.21 
2Chocolate glaze [Skurikhin]99.1 37.49 37.15 37.81 37.47 
3Sea buckthorn puree10.0 4.61 0.46 4.65 0.46 
4water—  4.12 —   4.16 —   
5Starch syrup78.0 3.60 2.81 3.63 2.83 
6Sign up—  3.58 —   3.62 —   
7Alcohol—  2.22 —   2.23 —   
8Sea buckthorn liqueur40.0 1.33 0.53 1.34 0.53 
Total138.58 122.47 139.77 123.51 
Total phase loss 3.1%3.77 
Other losses 0.85%1.05 
General losses 3.9%4.82 
Output88.8 133.60 118.70 133.60 118.70 
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