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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 25 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 385.81 382.34 9.65 9.56 
3Chocolate grits97.0 71.06 68.93 1.78 1.72 
Total16.9 83.1 1015.25 843.25 25.38 21.08 
Losses 1.5%12.67 0.32 
Output16.9 83.1 1000.00 830.58 20.76 
Losses before baking/boiling, shrinkage 0.75105%83.1 7.62 6.33 0.19 0.16 
Losses after baking/boiling, shrinkage 0.75105%83.1 7.62 6.33 0.19 0.16 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.96 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cherries taken out of alcohol25.0 294.00 73.50 4.10 1.03 
3Berry tincture in alcohol—  18.46 —   0.26 —   
4Paint red—  0.40 —   0.006—   
Total29.8 70.2 1015.27 712.69 14.17 9.95 
Losses 1.5%10.69 0.15 
Output29.8 70.2 1000.00 702.00 13.96 9.80 
Losses before baking/boiling, shrinkage 0.75019%70.2 7.62 5.35 0.11 0.075
Baking/boiling 0.0%0.0370.001
Losses after baking/boiling, shrinkage 0.75019%70.2 7.62 5.35 0.11 0.075
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 9.81 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   2.40 —   
3Starch syrup78.0 104.63 81.61 1.03 0.80 
Total22.6 77.4 1185.97 917.35 11.63 8.99 
Losses 0.8%7.35 0.072
Output9.0 91.0 1000.00 910.00 9.81 8.92 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.0470.036
Baking/boiling 15.0%177.18 1.74 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.0400.036
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 1.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  22.52 —   0.040—   
Total2.9 97.1 1015.23 985.76 1.80 1.75 
Losses 1.6%15.76 0.028
Output3.0 97.0 1000.00 970.00 1.78 1.72 
Losses before baking/boiling, shrinkage 0.79943%97.1 8.12 7.88 0.0140.014
Baking/boiling -0.1%-1.01 -0.002
Losses after baking/boiling, shrinkage 0.79943%97.0 8.12 7.88 0.0140.014
Consolidated recipe, k=1.01192
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 25 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 9.65 9.56 9.76 9.67 
2Granulated sugar99.858.21 8.19 8.30 8.29 
3Cherries taken out of alcohol25.0 4.10 1.03 4.15 1.04 
4Water—  2.44 —   2.46 —   
5Chocolate semi-finished product99.3 1.76 1.75 1.78 1.77 
6Sign up78.0 1.03 0.80 1.04 0.81 
7Berry tincture in alcohol—  0.26 —   0.26 —   
8Paint red—  0.006—   0.006—   
Total27.44 21.33 27.77 21.58 
Total phase loss 2.7%0.57 
Other losses 1.2%0.25 
General losses 3.8%0.82 
Output83.1 25.00 20.76 25.00 20.76 
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