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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №195 "Apricot in alcohol in chocolate" → No. 195 → Consolidated recipe

Consolidated recipe №195 "Apricot in alcohol in chocolate"

No. 195
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 149.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 345.14 342.03 51.74 51.27 
3Chocolate grits97.0 50.76 49.24 7.61 7.38 
Total13.6 86.4 1015.13 876.75 152.17 131.42 
Losses 1.5%13.07 1.96 
Output13.6 86.4 1000.00 863.68 129.47 
Losses before baking/boiling, shrinkage 0.74522%86.4 7.56 6.53 1.13 0.98 
Losses after baking/boiling, shrinkage 0.74522%86.4 7.56 6.53 1.13 0.98 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 92.82 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sliced apricot15.0 150.07 22.51 13.93 2.09 
3Berry tincture in alcohol—  15.23 —   1.41 —   
Total21.6 78.4 1015.22 795.94 94.24 73.88 
Losses 1.5%11.94 1.11 
Output21.6 78.4 1000.00 784.00 92.82 72.77 
Losses before baking/boiling, shrinkage 0.74991%78.4 7.61 5.97 0.71 0.55 
Baking/boiling -0.0%-0.007-0.001
Losses after baking/boiling, shrinkage 0.74991%78.4 7.61 5.97 0.71 0.55 
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 78.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   19.28 —   
3Starch syrup78.0 104.63 81.61 8.25 6.44 
Total22.6 77.4 1185.97 917.35 93.56 72.37 
Losses 0.8%7.35 0.58 
Output9.0 91.0 1000.00 910.00 78.89 71.79 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.37 0.29 
Baking/boiling 15.0%177.18 13.98 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.32 0.29 
Sliced apricot in candy No. 195
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total with sanitary waste78.0 22.0 1115.91 245.50 15.54 3.42 
1Sign up
Total without sanitary waste84.8 15.2 1012.51 153.68 14.10 2.14 
Losses 2.4%3.68 0.051
Output85.0 15.0 1000.00 150.00 13.93 2.09 
Losses before baking/boiling, shrinkage 1.19761%15.2 12.13 1.84 0.17 0.026
Baking/boiling -1.19%-11.89 -0.17 
Losses after baking/boiling, shrinkage 1.19761%15.0 12.27 1.84 0.17 0.026
Chocolate grits Formulation No. 1 loss 1.6%
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 7.61 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  22.52 —   0.17 —   
Total2.9 97.1 1015.23 985.76 7.72 7.50 
Losses 1.6%15.76 0.12 
Output3.0 97.0 1000.00 970.00 7.61 7.38 
Losses before baking/boiling, shrinkage 0.79943%97.1 8.12 7.88 0.0620.060
Baking/boiling -0.1%-1.01 -0.008
Losses after baking/boiling, shrinkage 0.79943%97.0 8.12 7.88 0.0620.060
Consolidated recipe, k=1.01183
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 149.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8566.03 65.93 66.81 66.71 
2Chocolate glaze [Skurikhin]99.1 51.74 51.27 52.35 51.88 
3Water—  19.45 —   19.68 —   
4Apricot removed from alcohol22.0 15.54 3.42 15.73 3.46 
5Starch syrup78.0 8.25 6.44 8.35 6.51 
6Sign up99.3 7.55 7.50 7.64 7.59 
7Berry tincture in alcohol—  1.41 —   1.43 —   
Total with sanitary waste169.98 134.56 171.99 136.15 
1Sign up88.8 1.44 1.28 1.46 1.29 
Total without sanitary waste168.54 133.28 170.54 134.86 
Total phase loss 2.9%3.82 
Other losses 1.2%1.58 
General losses 4.0%5.39 
Output86.4 149.90 129.47 149.90 129.47 
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