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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №201 "Moldavian cherry" → No. 201 → Consolidated recipe

Consolidated recipe: №201 "Moldavian cherry"

No. 201
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 877.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 252.57 250.30 221.71 219.71 
Total15.8 84.2 1010.15 850.30 886.71 746.39 
Losses 1.0%8.54 7.50 
Output15.8 84.2 1000.00 841.76 738.89 
Losses before baking/boiling, shrinkage 0.5024%84.2 5.08 4.27 4.45 3.75 
Losses after baking/boiling, shrinkage 0.5024%84.2 5.08 4.27 4.45 3.75 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 665 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cherries taken out of the tincture17.0 161.53 27.46 107.42 18.26 
3Citric acid (E330)91.2 1.27 1.16 0.84 0.77 
4Cherry essence—  0.54 —   0.36 —   
Total20.8 79.2 1015.46 804.05 675.28 534.69 
Losses 1.5%12.05 8.01 
Output20.8 79.2 1000.00 792.00 665.00 526.68 
Losses before baking/boiling, shrinkage 0.74918%79.2 7.61 6.02 5.06 4.01 
Baking/boiling 0.02%0.25 0.16 
Losses after baking/boiling, shrinkage 0.74918%79.2 7.61 6.02 5.06 4.01 
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 566.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   138.46 —   
3Starch syrup78.0 104.63 81.61 59.29 46.25 
Total22.6 77.4 1185.97 917.35 672.04 519.83 
Losses 0.8%7.35 4.16 
Output9.0 91.0 1000.00 910.00 566.66 515.66 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 2.69 2.08 
Baking/boiling 15.0%177.18 100.40 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 2.29 2.08 
Consolidated recipe, k=1.012541
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 877.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85474.29 473.58 480.24 479.52 
2Chocolate glaze [Skurikhin]99.1 221.71 219.71 224.49 222.47 
3water—  138.46 —   140.20 —   
4Cherries taken out of the tincture17.0 107.42 18.26 108.77 18.49 
5Starch syrup78.0 59.29 46.25 60.03 46.83 
6Sign up91.2 0.84 0.77 0.86 0.78 
7Cherry essence—  0.36 —   0.36 —   
Total1002.37 758.57 1014.94 768.08 
Total phase loss 2.6%19.67 
Other losses 1.2%9.51 
General losses 3.8%29.19 
Output84.2 877.80 738.89 877.80 738.89 
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 №201 "Moldavian cherry" contained in handbooks:

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