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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №209 "Plum in chocolate" → No. 209 → Consolidated recipe

Consolidated recipe: №209 "Plum in chocolate"

No. 209
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 117.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	404.04	400.40	47.64	47.21
	Total	13.3 86.7	1010.10	876.16	119.09	103.30
	Losses 1.0%			8.76		1.03
	Output	13.3 86.7	1000.00	867.40		102.27
	Losses before baking/boiling, shrinkage 0.49995%	86.7	5.05	4.38	0.60	0.52
	Losses after baking/boiling, shrinkage 0.49995%	86.7	5.05	4.38	0.60	0.52

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 71.45 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Citrus filling	89.0	252.53	224.75	18.04	16.06
	Total	21.5 78.5	1010.10	792.93	72.18	56.66
	Losses 1.0%			7.93		0.57
	Output	21.5 78.5	1000.00	785.00	71.45	56.09
	Losses before baking/boiling, shrinkage 0.49999%	78.5	5.05	3.96	0.36	0.28
	Baking/boiling -0.0%		-0.001		-0.00
	Losses after baking/boiling, shrinkage 0.49999%	78.5	5.05	3.96	0.36	0.28

Citrus filling in candy No. 209
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Chopped orange semifinished	82.0	251.96	206.61	4.55	3.73
3	Citrus essence	—	0.40	—	0.007	—
	Total	11.3 88.7	1008.25	894.47	18.19	16.14
	Losses 0.5%			4.47		0.081
	Output	11.0 89.0	1000.00	890.00	18.04	16.06
	Losses before baking/boiling, shrinkage 0.24971%	88.7	2.52	2.23	0.045	0.040
	Baking/boiling 0.32%		3.22		0.058
	Losses after baking/boiling, shrinkage 0.24971%	89.0	2.51	2.23	0.045	0.040

Prunes cooked in syrup in candy No. 209
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (for syrup)	99.85	73.06	72.95	3.95	3.95
3	water	—	23.22	—	1.26	—
4	Essence of rum	—	0.99	—	0.054	—
	Total	25.0 75.0	1009.08	756.81	54.62	40.97
	Losses 0.9%			6.81		0.37
	Output	25.0 75.0	1000.00	750.00	54.13	40.60
	Losses before baking/boiling, shrinkage 0.44978%	75.0	4.54	3.40	0.25	0.18
	Losses after baking/boiling, shrinkage 0.44978%	75.0	4.54	3.40	0.25	0.18

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 13.64 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	244.35	—	3.33	—
3	Starch syrup	78.0	104.63	81.61	1.43	1.11
	Total	22.6 77.4	1185.97	917.35	16.18	12.51
	Losses 0.8%			7.35		0.10
	Output	9.0 91.0	1000.00	910.00	13.64	12.41
	Losses before baking/boiling, shrinkage 0.40039%	77.4	4.75	3.67	0.065	0.050
	Baking/boiling 15.0%		177.18		2.42
	Losses after baking/boiling, shrinkage 0.40039%	91.0	4.04	3.67	0.055	0.050

Chopped orange semifinished in candy No. 209,
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	30.0 70.0	1189.27	832.49	5.41	3.78
	Losses 1.5%			12.49		0.057
	Output	18.0 82.0	1000.00	820.00	4.55	3.73
	Losses before baking/boiling, shrinkage 0.7501%	70.0	8.92	6.24	0.041	0.028
	Baking/boiling 14.63%		172.73		0.79
	Losses after baking/boiling, shrinkage 0.7501%	82.0	7.62	6.24	0.035	0.028

Consolidated recipe, k=1.012294
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 117.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	75.0	49.36	37.02	49.96	37.47
2	Chocolate glaze [Skurikhin]	99.1	47.64	47.21	48.22	47.79
3	Granulated sugar	99.85	15.37	15.35	15.56	15.54
4	Oranges taken out of syrup	70.0	5.41	3.78	5.47	3.83
5	water	—	4.59	—	4.65	—
6	Sign up	78.0	1.43	1.11	1.44	1.13
7	Essence of rum	—	0.054	—	0.054	—
8	Citrus essence	—	0.007	—	0.007	—
	Total		123.85	104.47	125.37	105.76
	Total phase loss 2.1%			2.21
	Other losses 1.2%					1.28
	General losses 3.3%					3.49
	Output	86.7	117.90	102.27	117.90	102.27

Allergens
Allergens	used as an ingredient	unintentional presence (cross-contact)
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).	no data	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 №209 "Plum in chocolate" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: №209 "Plum in chocolate"

Recipe on №209 "Plum in chocolate" contained in handbooks:

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