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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №214 "Prunes in chocolate" → No. 214 → Consolidated recipe

Consolidated recipe: №214 "Prunes in chocolate"

No. 214
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 934.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 404.04 400.40 377.62 374.22 
Total16.4 83.6 1010.10 844.04 944.04 788.84 
Losses 1.0%8.44 7.89 
Output16.4 83.6 1000.00 835.60 780.95 
Losses before baking/boiling, shrinkage 0.49995%83.6 5.05 4.22 4.72 3.94 
Losses after baking/boiling, shrinkage 0.49995%83.6 5.05 4.22 4.72 3.94 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 566.42 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 87.36 83.87 49.48 47.50 
Total26.8 73.2 1010.63 739.39 572.44 418.81 
Losses 1.0%7.39 4.18 
Output26.8 73.2 1000.00 732.00 566.42 414.62 
Losses before baking/boiling, shrinkage 0.49956%73.2 5.05 3.69 2.86 2.09 
Baking/boiling 0.05%0.54 0.30 
Losses after baking/boiling, shrinkage 0.49956%73.2 5.05 3.69 2.86 2.09 
Prunes cooked in syrup in candy No. 200,207,211,214
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 522.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  76.74 —   40.13 —   
3Granulated sugar (for syrup)99.8569.17 69.07 36.17 36.12 
Total29.0 71.0 1009.10 716.46 527.72 374.68 
Losses 0.9%6.46 3.38 
Output29.0 71.0 1000.00 710.00 522.96 371.30 
Losses before baking/boiling, shrinkage 0.45074%71.0 4.55 3.23 2.38 1.69 
Losses after baking/boiling, shrinkage 0.45074%71.0 4.55 3.23 2.38 1.69 
Consolidated recipe, k=1.011972
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 934.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up75.0 451.42 338.56 456.82 342.61 
2Chocolate glaze [Skurikhin]99.1 377.62 374.22 382.14 378.70 
3Dried almond kernel96.0 49.48 47.50 50.08 48.07 
4water—  40.13 —   40.61 —   
5Granulated sugar99.8536.17 36.12 36.61 36.55 
Total954.82 796.40 966.25 805.94 
Total phase loss 1.9%15.45 
Other losses 1.2%9.53 
General losses 3.1%24.98 
Output83.6 934.60 780.95 934.60 780.95 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №214 "Prunes in chocolate" contained in handbooks:

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