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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №212 "Chereshenka" → No. 212 → Consolidated recipe

Consolidated recipe: №212 "Chereshenka"

No. 212
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 88.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 252.57 250.30 22.40 22.20 
Total14.5 85.5 1010.09 863.89 89.59 76.63 
Losses 1.0%8.63 0.77 
Output14.5 85.5 1000.00 855.26 75.86 
Losses before baking/boiling, shrinkage 0.49946%85.5 5.04 4.31 0.45 0.38 
Losses after baking/boiling, shrinkage 0.49946%85.5 5.04 4.31 0.45 0.38 
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Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 67.19 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cherries taken out of the tincture19.0 140.37 26.67 9.43 1.79 
3Strawberry cooking69.0 11.75 8.11 0.79 0.54 
4Citric acid (E330)91.2 3.10 2.83 0.21 0.19 
5Essence strawberry—  0.23 —   0.015—   
Total19.2 80.8 1015.54 820.29 68.24 55.12 
Losses 1.3%10.29 0.69 
Output19.0 81.0 1000.00 810.00 67.19 54.43 
Losses before baking/boiling, shrinkage 0.62703%80.8 6.37 5.14 0.43 0.35 
Baking/boiling 0.28%2.82 0.19 
Losses after baking/boiling, shrinkage 0.62703%81.0 6.35 5.14 0.43 0.35 
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 57.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   14.12 —   
3Starch syrup78.0 104.63 81.61 6.05 4.72 
Total22.6 77.4 1185.97 917.35 68.54 53.01 
Losses 0.8%7.35 0.42 
Output9.0 91.0 1000.00 910.00 57.79 52.59 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.27 0.21 
Baking/boiling 15.0%177.18 10.24 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.23 0.21 
Consolidated recipe, k=1.011194
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 88.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8548.37 48.30 48.91 48.84 
2Chocolate glaze [Skurikhin]99.1 22.40 22.20 22.65 22.45 
3water—  14.12 —   14.28 —   
4Cherries taken out of the tincture19.0 9.43 1.79 9.54 1.81 
5Starch syrup78.0 6.05 4.72 6.11 4.77 
6Sign up69.0 0.79 0.54 0.80 0.55 
7Citric acid (E330)91.2 0.21 0.19 0.21 0.19 
8Essence strawberry—  0.015—   0.016—   
Total101.39 77.74 102.52 78.61 
Total phase loss 2.4%1.88 
Other losses 1.1%0.87 
General losses 3.5%2.75 
Output85.5 88.70 75.86 88.70 75.86 
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 №212 "Chereshenka" contained in handbooks:

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