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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 535.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 385.80 382.33 206.63 204.77 
3Chocolate grits97.0 71.07 68.94 38.07 36.92 
Total18.8 81.2 1015.24 824.26 543.76 441.47 
Losses 1.5%12.37 6.63 
Output18.8 81.2 1000.00 811.88 434.84 
Losses before baking/boiling, shrinkage 0.75056%81.2 7.62 6.19 4.08 3.31 
Losses after baking/boiling, shrinkage 0.75056%81.2 7.62 6.19 4.08 3.31 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 299.06 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Raspberry taken out of alcohol13.0 303.54 39.46 90.78 11.80 
Total33.2 66.8 1014.80 678.17 303.49 202.82 
Losses 1.5%10.17 3.04 
Output33.2 66.8 1000.00 668.00 299.06 199.77 
Losses before baking/boiling, shrinkage 0.74993%66.8 7.61 5.09 2.28 1.52 
Baking/boiling -0.04%-0.42 -0.13 
Losses after baking/boiling, shrinkage 0.74993%66.8 7.61 5.09 2.28 1.52 
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 212.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Berry tincture in alcohol—  17.01 —   3.62 —   
3Paint red—  0.56 —   0.12 —   
Total10.6 89.4 1009.34 902.51 214.70 191.97 
Losses 0.5%4.51 0.96 
Output10.2 89.8 1000.00 898.00 212.71 191.01 
Losses before baking/boiling, shrinkage 0.2499%89.4 2.52 2.26 0.54 0.48 
Baking/boiling 0.43%4.31 0.92 
Losses after baking/boiling, shrinkage 0.2499%89.8 2.51 2.26 0.53 0.48 
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 210.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   51.55 —   
3Starch syrup78.0 104.63 81.61 22.07 17.22 
Total22.6 77.4 1185.97 917.35 250.19 193.52 
Losses 0.8%7.35 1.55 
Output9.0 91.0 1000.00 910.00 210.96 191.97 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.00 0.77 
Baking/boiling 15.0%177.18 37.38 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.85 0.77 
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 38.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  22.52 —   0.86 —   
Total2.9 97.1 1015.23 985.76 38.64 37.52 
Losses 1.6%15.76 0.60 
Output3.0 97.0 1000.00 970.00 38.07 36.92 
Losses before baking/boiling, shrinkage 0.79943%97.1 8.12 7.88 0.31 0.30 
Baking/boiling -0.1%-1.01 -0.038
Losses after baking/boiling, shrinkage 0.79943%97.0 8.12 7.88 0.31 0.30 
Consolidated recipe, k=1.011931
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 535.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 206.63 204.77 209.10 207.22 
2Granulated sugar99.85176.57 176.31 178.68 178.41 
3Raspberry taken out of alcohol13.0 90.78 11.80 91.86 11.94 
4Water—  52.41 —   53.03 —   
5Chocolate semi-finished product99.3 37.79 37.52 38.24 37.97 
6Sign up78.0 22.07 17.22 22.34 17.42 
7Berry tincture in alcohol—  3.62 —   3.66 —   
8Paint red—  0.12 —   0.12 —   
Total589.99 447.62 597.03 452.96 
Total phase loss 2.9%12.78 
Other losses 1.2%5.34 
General losses 4.0%18.12 
Output81.2 535.60 434.84 535.60 434.84 
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