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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №207 "Martisor" (Spring Festival) → No. 207 → Consolidated recipe

Consolidated recipe: №207 "Martisor" (Spring Festival)

No. 207
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 788.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	252.57	250.30	199.08	197.28
	Total	18.0 82.0	1010.08	828.28	796.15	652.85
	Losses 1.0%			8.27		6.52
	Output	18.0 82.0	1000.00	820.01		646.33
	Losses before baking/boiling, shrinkage 0.49897%	82.0	5.04	4.13	3.97	3.26
	Losses after baking/boiling, shrinkage 0.49897%	82.0	5.04	4.13	3.97	3.26

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 597.07 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried apples without a core, semifinished	78.0	404.82	315.76	241.71	188.53
3	Cocoa-butter [cocoa butter]	100.0	40.48	40.48	24.17	24.17
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	32.38	27.20	19.33	16.24
5	Whole milk powder the weight ratio of fat 26%	96.0	30.36	29.15	18.13	17.40
6	Sign up
7	Cocoa mass	97.4	20.15	19.63	12.03	11.72
8	Apricot pouring	—	12.12	—	7.24	—
9	Citric acid (E330)	91.2	0.44	0.40	0.26	0.24
10	Vanillin	—	0.22	—	0.13	—
	Total	23.7 76.3	1026.76	783.36	613.05	467.72
	Losses 2.6%			20.36		12.16
	Output	23.7 76.3	1000.00	763.00	597.07	455.56
	Losses before baking/boiling, shrinkage 1.29965%	76.3	13.34	10.18	7.97	6.08
	Baking/boiling 0.01%		0.072		0.043
	Losses after baking/boiling, shrinkage 1.29965%	76.3	13.34	10.18	7.97	6.08

Prunes cooked in syrup in candy No. 200,207,211,214
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 277.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	76.74	—	21.33	—
3	Granulated sugar (for syrup)	99.85	69.17	69.07	19.23	19.20
	Total	29.0 71.0	1009.10	716.46	280.49	199.15
	Losses 0.9%			6.46		1.80
	Output	29.0 71.0	1000.00	710.00	277.97	197.36
	Losses before baking/boiling, shrinkage 0.45074%	71.0	4.55	3.23	1.26	0.90
	Losses after baking/boiling, shrinkage 0.45074%	71.0	4.55	3.23	1.26	0.90

Dried apples without a core, semifinished in candy No. 207
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 241.71 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar (for syrup)	99.85	69.16	69.06	16.72	16.69
3	water	—	64.28	—	15.54	—
	Total	22.0 78.0	1009.07	787.07	243.90	190.24
	Losses 0.9%			7.07		1.71
	Output	22.0 78.0	1000.00	780.00	241.71	188.53
	Losses before baking/boiling, shrinkage 0.44931%	78.0	4.53	3.54	1.10	0.85
	Losses after baking/boiling, shrinkage 0.44931%	78.0	4.53	3.54	1.10	0.85

Consolidated recipe, k=1.012383
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 788.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	75.0	239.94	179.95	242.91	182.18
2	Cored Dried Apples	82.0	211.64	173.55	214.27	175.70
3	Chocolate glaze [Skurikhin]	99.1	199.08	197.28	201.54	199.73
4	water	—	36.87	—	37.32	—
5	Granulated sugar	99.85	35.94	35.89	36.39	36.33
6	Sign up	100.0	24.17	24.17	24.47	24.47
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	19.33	16.24	19.57	16.44
8	Whole milk powder the weight ratio of fat 26%	96.0	18.13	17.40	18.35	17.62
9	Powdered sugar	99.85	12.08	12.07	12.23	12.22
10	Cocoa mass	97.4	12.03	11.72	12.18	11.86
11	Sign up	—	7.24	—	7.33	—
12	Citric acid (E330)	91.2	0.26	0.24	0.27	0.24
13	Vanillin	—	0.13	—	0.13	—
	Total		816.84	668.51	826.96	676.79
	Total phase loss 3.3%			22.18
	Other losses 1.2%					8.28
	General losses 4.5%					30.46
	Output	82.0	788.20	646.33	788.20	646.33

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №207 "Martisor" (Spring Festival) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: №207 "Martisor" (Spring Festival)

Recipe on №207 "Martisor" (Spring Festival) contained in handbooks:

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