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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 11.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	303.10	300.37	3.58	3.54
	Total	12.3 87.7	1010.33	885.96	11.92	10.45
	Losses 1.0%			9.06		0.11
	Output	12.3 87.7	1000.00	876.90		10.35
	Losses before baking/boiling, shrinkage 0.51122%	87.7	5.16	4.53	0.061	0.053
	Losses after baking/boiling, shrinkage 0.51122%	87.7	5.16	4.53	0.061	0.053

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.35 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Liqueur layer	74.0	422.27	312.48	3.52	2.61
	Total	17.8 82.2	1016.63	835.52	8.48	6.97
	Losses 0.9%			7.52		0.063
	Output	17.2 82.8	1000.00	828.00	8.35	6.91
	Losses before baking/boiling, shrinkage 0.44982%	82.2	4.57	3.76	0.038	0.031
	Baking/boiling 0.74%		7.52		0.063
	Losses after baking/boiling, shrinkage 0.44982%	82.8	4.54	3.76	0.038	0.031

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 4.96 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	236.16	230.26	1.17	1.14
3	Sugar-treacle syrup	73.0	169.32	123.60	0.84	0.61
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	79.49	58.82	0.39	0.29
5	Sugar lipstick	91.0	48.97	44.56	0.24	0.22
6	Sign up
7	Vanillin	—	0.14	—	0.001	—
	Total	12.0 88.0	1001.56	881.77	4.97	4.37
	Losses 0.2%			1.77		0.009
	Output	12.0 88.0	1000.00	880.00	4.96	4.36
	Losses before baking/boiling, shrinkage 0.10019%	88.0	1.00	0.88	0.005	0.004
	Baking/boiling -0.04%		-0.45		-0.002
	Losses after baking/boiling, shrinkage 0.10019%	88.0	1.00	0.88	0.005	0.004

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 3.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Alcohol	—	100.69	—	0.35	—
3	Wine "Madera"	—	93.50	—	0.33	—
4	water	—	59.17	—	0.21	—
5	Starch syrup	78.0	38.42	29.97	0.14	0.11
	Total	26.0 74.0	1011.12	748.23	3.56	2.64
	Losses 1.1%			8.23		0.029
	Output	26.0 74.0	1000.00	740.00	3.52	2.61
	Losses before baking/boiling, shrinkage 0.54987%	74.0	5.56	4.11	0.020	0.014
	Losses after baking/boiling, shrinkage 0.54987%	74.0	5.56	4.11	0.020	0.014

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 2.26 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	0.68	0.51
3	Starch syrup	78.0	91.00	70.98	0.21	0.16
	Total	9.8 90.2	1019.02	919.19	2.30	2.07
	Losses 1.0%			9.19		0.021
	Output	9.0 91.0	1000.00	910.00	2.26	2.05
	Losses before baking/boiling, shrinkage 0.5%	90.2	5.10	4.60	0.011	0.010
	Baking/boiling 0.88%		8.87		0.020
	Losses after baking/boiling, shrinkage 0.5%	91.0	5.05	4.60	0.011	0.010

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 0.84 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	251.94	—	0.21	—
3	Starch syrup	78.0	83.68	65.27	0.070	0.055
	Total	27.0 73.0	1005.02	733.67	0.84	0.62
	Losses 0.5%			3.67		0.003
	Output	27.0 73.0	1000.00	730.00	0.84	0.61
	Losses before baking/boiling, shrinkage 0.24986%	73.0	2.51	1.83	0.002	0.002
	Losses after baking/boiling, shrinkage 0.24986%	73.0	2.51	1.83	0.002	0.002

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 0.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	244.35	—	0.059	—
3	Starch syrup	78.0	104.63	81.61	0.025	0.020
	Total	22.6 77.4	1185.97	917.35	0.29	0.22
	Losses 0.8%			7.35		0.002
	Output	9.0 91.0	1000.00	910.00	0.24	0.22
	Losses before baking/boiling, shrinkage 0.40039%	77.4	4.75	3.67	0.001	0.001
	Baking/boiling 15.0%		177.18		0.043
	Losses after baking/boiling, shrinkage 0.40039%	91.0	4.04	3.67	0.001	0.001

Consolidated recipe, k=1.008227
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 11.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	4.71	4.70	4.75	4.74
2	Chocolate glaze [Skurikhin]	99.1	3.58	3.54	3.61	3.57
3	Roasted almond kernel	97.5	1.17	1.14	1.18	1.15
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.08	0.80	1.09	0.80
5	water	—	0.48	—	0.48	—
6	Sign up	78.0	0.44	0.34	0.44	0.34
7	Alcohol	—	0.35	—	0.36	—
8	Wine "Madera"	—	0.33	—	0.33	—
9	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.063	0.053	0.063	0.053
10	Vanillin	—	0.001	—	0.001	—
	Total		12.20	10.58	12.30	10.67
	Total phase loss 2.2%			0.23
	Other losses 0.82%					0.087
	General losses 3.0%					0.32
	Output	87.7	11.80	10.35	11.80	10.35

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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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