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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №206 "Raspberry in alcohol in chocolate" → No. 206 → Consolidated recipe

Consolidated recipe: №206 "Raspberry in alcohol in chocolate"

No. 206
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 45.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 385.80 382.33 17.40 17.24 
3Chocolate grits97.0 71.07 68.94 3.21 3.11 
Total18.8 81.2 1015.24 824.26 45.79 37.17 
Losses 1.5%12.37 0.56 
Output18.8 81.2 1000.00 811.88 36.62 
Losses before baking/boiling, shrinkage 0.75056%81.2 7.62 6.19 0.34 0.28 
Losses after baking/boiling, shrinkage 0.75056%81.2 7.62 6.19 0.34 0.28 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 25.18 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Raspberry taken out of alcohol13.0 303.54 39.46 7.64 0.99 
Total33.2 66.8 1014.80 678.17 25.56 17.08 
Losses 1.5%10.17 0.26 
Output33.2 66.8 1000.00 668.00 25.18 16.82 
Losses before baking/boiling, shrinkage 0.74993%66.8 7.61 5.09 0.19 0.13 
Baking/boiling -0.04%-0.42 -0.011
Losses after baking/boiling, shrinkage 0.74993%66.8 7.61 5.09 0.19 0.13 
Fondant glaze in candy No. 205,206,292
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Berry tincture in alcohol—  17.01 —   0.30 —   
3Paint red—  0.56 —   0.010—   
Total10.6 89.4 1009.34 902.51 18.08 16.17 
Losses 0.5%4.51 0.081
Output10.2 89.8 1000.00 898.00 17.91 16.08 
Losses before baking/boiling, shrinkage 0.2499%89.4 2.52 2.26 0.0450.040
Baking/boiling 0.43%4.31 0.077
Losses after baking/boiling, shrinkage 0.2499%89.8 2.51 2.26 0.0450.040
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 17.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   4.34 —   
3Starch syrup78.0 104.63 81.61 1.86 1.45 
Total22.6 77.4 1185.97 917.35 21.07 16.30 
Losses 0.8%7.35 0.13 
Output9.0 91.0 1000.00 910.00 17.76 16.17 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.0840.065
Baking/boiling 15.0%177.18 3.15 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.0720.065
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 3.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  22.52 —   0.072—   
Total2.9 97.1 1015.23 985.76 3.25 3.16 
Losses 1.6%15.76 0.051
Output3.0 97.0 1000.00 970.00 3.21 3.11 
Losses before baking/boiling, shrinkage 0.79943%97.1 8.12 7.88 0.0260.025
Baking/boiling -0.1%-1.01 -0.003
Losses after baking/boiling, shrinkage 0.79943%97.0 8.12 7.88 0.0260.025
Consolidated recipe, k=1.011931
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 45.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 17.40 17.24 17.61 17.45 
2Granulated sugar99.8514.87 14.85 15.05 15.02 
3Raspberry taken out of alcohol13.0 7.64 0.99 7.74 1.01 
4Water—  4.41 —   4.47 —   
5Chocolate semi-finished product99.3 3.18 3.16 3.22 3.20 
6Sign up78.0 1.86 1.45 1.88 1.47 
7Berry tincture in alcohol—  0.30 —   0.31 —   
8Paint red—  0.010—   0.010—   
Total49.68 37.69 50.27 38.14 
Total phase loss 2.9%1.08 
Other losses 1.2%0.45 
General losses 4.0%1.53 
Output81.2 45.10 36.62 45.10 36.62 
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 №206 "Raspberry in alcohol in chocolate" contained in handbooks:

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