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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → No.189 "The Queen of Spades" → No. 189 → Consolidated recipe

Consolidated recipe: No.189 "The Queen of Spades"

No. 189
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 718.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	303.10	300.37	217.75	215.79
	Total	12.3 87.7	1010.33	885.96	725.82	636.47
	Losses 1.0%			9.06		6.51
	Output	12.3 87.7	1000.00	876.90		629.97
	Losses before baking/boiling, shrinkage 0.51122%	87.7	5.16	4.53	3.71	3.25
	Losses after baking/boiling, shrinkage 0.51122%	87.7	5.16	4.53	3.71	3.25

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 508.07 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Liqueur layer	74.0	422.27	312.48	214.54	158.76
	Total	17.8 82.2	1016.63	835.52	516.52	424.50
	Losses 0.9%			7.52		3.82
	Output	17.2 82.8	1000.00	828.00	508.07	420.69
	Losses before baking/boiling, shrinkage 0.44982%	82.2	4.57	3.76	2.32	1.91
	Baking/boiling 0.74%		7.52		3.82
	Losses after baking/boiling, shrinkage 0.44982%	82.8	4.54	3.76	2.31	1.91

Fondant-nut layer in candy No. 189
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 301.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	236.16	230.26	71.32	69.53
3	Sugar-treacle syrup	73.0	169.32	123.60	51.13	37.33
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	79.49	58.82	24.00	17.76
5	Sugar lipstick	91.0	48.97	44.56	14.79	13.46
6	Sign up
7	Vanillin	—	0.14	—	0.042	—
	Total	12.0 88.0	1001.56	881.77	302.45	266.27
	Losses 0.2%			1.77		0.53
	Output	12.0 88.0	1000.00	880.00	301.98	265.74
	Losses before baking/boiling, shrinkage 0.10019%	88.0	1.00	0.88	0.30	0.27
	Baking/boiling -0.04%		-0.45		-0.14
	Losses after baking/boiling, shrinkage 0.10019%	88.0	1.00	0.88	0.30	0.27

Liqueur layer in candy No. 189
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 214.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Alcohol	—	100.69	—	21.60	—
3	Wine "Madera"	—	93.50	—	20.06	—
4	water	—	59.17	—	12.69	—
5	Starch syrup	78.0	38.42	29.97	8.24	6.43
	Total	26.0 74.0	1011.12	748.23	216.93	160.53
	Losses 1.1%			8.23		1.77
	Output	26.0 74.0	1000.00	740.00	214.54	158.76
	Losses before baking/boiling, shrinkage 0.54987%	74.0	5.56	4.11	1.19	0.88
	Losses after baking/boiling, shrinkage 0.54987%	74.0	5.56	4.11	1.19	0.88

Milk lipstick main recipe (in candy card.)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 137.35 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	303.35	224.48	41.67	30.83
3	Starch syrup	78.0	91.00	70.98	12.50	9.75
	Total	9.8 90.2	1019.02	919.19	139.96	126.25
	Losses 1.0%			9.19		1.26
	Output	9.0 91.0	1000.00	910.00	137.35	124.99
	Losses before baking/boiling, shrinkage 0.5%	90.2	5.10	4.60	0.70	0.63
	Baking/boiling 0.88%		8.87		1.22
	Losses after baking/boiling, shrinkage 0.5%	91.0	5.05	4.60	0.69	0.63

Sugar-treacle syrup in candy No. 189
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 51.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	251.94	—	12.88	—
3	Starch syrup	78.0	83.68	65.27	4.28	3.34
	Total	27.0 73.0	1005.02	733.67	51.39	37.51
	Losses 0.5%			3.67		0.19
	Output	27.0 73.0	1000.00	730.00	51.13	37.33
	Losses before baking/boiling, shrinkage 0.24986%	73.0	2.51	1.83	0.13	0.094
	Losses after baking/boiling, shrinkage 0.24986%	73.0	2.51	1.83	0.13	0.094

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 14.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	244.35	—	3.61	—
3	Starch syrup	78.0	104.63	81.61	1.55	1.21
	Total	22.6 77.4	1185.97	917.35	17.54	13.57
	Losses 0.8%			7.35		0.11
	Output	9.0 91.0	1000.00	910.00	14.79	13.46
	Losses before baking/boiling, shrinkage 0.40039%	77.4	4.75	3.67	0.070	0.054
	Baking/boiling 15.0%		177.18		2.62
	Losses after baking/boiling, shrinkage 0.40039%	91.0	4.04	3.67	0.060	0.054

Consolidated recipe, k=1.008227
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 718.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	286.73	286.30	289.09	288.66
2	Chocolate glaze [Skurikhin]	99.1	217.75	215.79	219.54	217.56
3	Roasted almond kernel	97.5	71.32	69.53	71.90	70.10
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	65.67	48.60	66.21	49.00
5	water	—	29.19	—	29.43	—
6	Sign up	78.0	26.57	20.72	26.79	20.89
7	Alcohol	—	21.60	—	21.78	—
8	Wine "Madera"	—	20.06	—	20.22	—
9	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	3.82	3.21	3.85	3.23
10	Vanillin	—	0.042	—	0.043	—
	Total		742.75	644.15	748.86	649.45
	Total phase loss 2.2%			14.18
	Other losses 0.82%					5.30
	General losses 3.0%					19.48
	Output	87.7	718.40	629.97	718.40	629.97

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	butter; 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 No.189 "The Queen of Spades" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: No.189 "The Queen of Spades"

Recipe on No.189 "The Queen of Spades" contained in handbooks:

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