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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №202 "Cherry in alcohol in chocolate" → No. 202 → Consolidated recipe

Consolidated recipe: №202 "Cherry in alcohol in chocolate"

No. 202
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 926.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 385.81 382.34 357.38 354.16 
3Chocolate grits97.0 71.06 68.93 65.82 63.85 
Total16.9 83.1 1015.25 843.25 940.43 781.10 
Losses 1.5%12.67 11.73 
Output16.9 83.1 1000.00 830.58 769.37 
Losses before baking/boiling, shrinkage 0.75105%83.1 7.62 6.33 7.06 5.87 
Losses after baking/boiling, shrinkage 0.75105%83.1 7.62 6.33 7.06 5.87 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 517.23 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cherries taken out of alcohol25.0 294.00 73.50 152.06 38.02 
3Berry tincture in alcohol—  18.46 —   9.55 —   
4Paint red—  0.40 —   0.21 —   
Total29.8 70.2 1015.27 712.69 525.13 368.62 
Losses 1.5%10.69 5.53 
Output29.8 70.2 1000.00 702.00 517.23 363.09 
Losses before baking/boiling, shrinkage 0.75019%70.2 7.62 5.35 3.94 2.77 
Baking/boiling 0.0%0.0370.019
Losses after baking/boiling, shrinkage 0.75019%70.2 7.62 5.35 3.94 2.77 
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 363.31 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   88.77 —   
3Starch syrup78.0 104.63 81.61 38.01 29.65 
Total22.6 77.4 1185.97 917.35 430.87 333.28 
Losses 0.8%7.35 2.67 
Output9.0 91.0 1000.00 910.00 363.31 330.61 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.73 1.33 
Baking/boiling 15.0%177.18 64.37 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 1.47 1.33 
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 65.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  22.52 —   1.48 —   
Total2.9 97.1 1015.23 985.76 66.83 64.89 
Losses 1.6%15.76 1.04 
Output3.0 97.0 1000.00 970.00 65.82 63.85 
Losses before baking/boiling, shrinkage 0.79943%97.1 8.12 7.88 0.53 0.52 
Baking/boiling -0.1%-1.01 -0.066
Losses after baking/boiling, shrinkage 0.79943%97.0 8.12 7.88 0.53 0.52 
Consolidated recipe, k=1.01192
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 926.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 357.38 354.16 361.64 358.38 
2Granulated sugar99.85304.08 303.63 307.71 307.25 
3Cherries taken out of alcohol25.0 152.06 38.02 153.88 38.47 
4Water—  90.26 —   91.33 —   
5Chocolate semi-finished product99.3 65.34 64.89 66.12 65.66 
6Sign up78.0 38.01 29.65 38.47 30.00 
7Berry tincture in alcohol—  9.55 —   9.66 —   
8Paint red—  0.21 —   0.21 —   
Total1016.89 790.34 1029.01 799.76 
Total phase loss 2.7%20.97 
Other losses 1.2%9.42 
General losses 3.8%30.39 
Output83.1 926.30 769.37 926.30 769.37 
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 №202 "Cherry in alcohol in chocolate" contained in handbooks:

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