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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №194 "Esmeralda" → No. 194 → Consolidated recipe

Consolidated recipe №194 "Esmeralda"

No. 194
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 429.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 151.75 150.38 
Total11.1 88.9 1010.05 897.88 433.61 385.46 
Losses 1.0%8.93 3.84 
Output11.1 88.9 1000.00 888.94 381.62 
Losses before baking/boiling, shrinkage 0.4975%88.9 5.02 4.47 2.16 1.92 
Losses after baking/boiling, shrinkage 0.4975%88.9 5.02 4.47 2.16 1.92 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 281.87 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Liqueur layer79.0 340.75 269.19 96.05 75.88 
Total17.7 82.3 1021.75 841.23 288.00 237.11 
Losses 0.86%7.23 2.04 
Output16.6 83.4 1000.00 834.00 281.87 235.08 
Losses before baking/boiling, shrinkage 0.42988%82.3 4.39 3.62 1.24 1.02 
Baking/boiling 1.28%13.02 3.67 
Losses after baking/boiling, shrinkage 0.42988%83.4 4.34 3.62 1.22 1.02 
Fruit layer in candy No. 194
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 191.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apricot puree10.0 455.90 45.59 87.51 8.75 
3Strawberry cooking69.0 222.88 153.79 42.78 29.52 
Total36.2 63.8 1327.14 846.76 254.75 162.54 
Losses 0.8%6.76 1.30 
Output16.0 84.0 1000.00 840.00 191.95 161.24 
Losses before baking/boiling, shrinkage 0.39944%63.8 5.30 3.38 1.02 0.65 
Baking/boiling 24.04%317.81 61.00 
Losses after baking/boiling, shrinkage 0.39944%84.0 4.03 3.38 0.77 0.65 
Liqueur layer in candy No. 194
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 96.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  99.99 —   9.60 —   
3Wine "Madera"—  99.99 —   9.60 —   
4water—  10.16 —   0.98 —   
5Paint red—  1.00 —   0.10 —   
Total21.0 79.0 1011.13 798.79 97.11 76.72 
Losses 1.1%8.79 0.84 
Output21.0 79.0 1000.00 790.00 96.05 75.88 
Losses before baking/boiling, shrinkage 0.55021%79.0 5.56 4.40 0.53 0.42 
Losses after baking/boiling, shrinkage 0.55021%79.0 5.56 4.40 0.53 0.42 
Consolidated recipe, k=1.008677
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 429.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85201.29 200.99 203.04 202.73 
2Chocolate glaze [Skurikhin]99.1 151.75 150.38 153.07 151.69 
3Apricot puree10.0 87.51 8.75 88.27 8.83 
4Strawberry cooking69.0 42.78 29.52 43.15 29.78 
5Cognac—  9.60 —   9.69 —   
6Sign up—  9.60 —   9.69 —   
7water—  0.98 —   0.98 —   
8Paint red—  0.10 —   0.10 —   
Total503.61 389.64 507.98 393.02 
Total phase loss 2.1%8.02 
Other losses 0.86%3.38 
General losses 2.9%11.40 
Output88.9 429.30 381.62 429.30 381.62 
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