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All groups → All products → Sweets → Fat-glazed sweets → №217 "Basketball" → No. 217 → Consolidated recipe

Consolidated recipe: №217 "Basketball"

No. 217
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 738 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Milk-fat glaze	98.7	251.31	248.04	185.47	183.06
	Total	10.1 89.9	1005.08	903.82	741.75	667.02
	Losses 0.51%			4.57		3.37
	Output	10.1 89.9	1000.00	899.25		663.65
	Losses before baking/boiling, shrinkage 0.25272%	89.9	2.54	2.28	1.87	1.69
	Losses after baking/boiling, shrinkage 0.25272%	89.9	2.54	2.28	1.87	1.69

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 556.28 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Waste chocolate glazed sweets	94.1	225.40	212.10	125.39	117.99
3	Sugar-treacle syrup	60.0	81.15	48.69	45.14	27.09
4	Alcohol	—	27.05	—	15.05	—
5	Essence of rum	—	0.56	—	0.31	—
	Total	13.3 86.7	1010.36	876.13	562.05	487.38
	Losses 0.7%			6.13		3.41
	Output	13.0 87.0	1000.00	870.00	556.28	483.97
	Losses before baking/boiling, shrinkage 0.35003%	86.7	3.54	3.07	1.97	1.71
	Baking/boiling 0.33%		3.30		1.83
	Losses after baking/boiling, shrinkage 0.35003%	87.0	3.52	3.07	1.96	1.71

Milk lipstick main recipe (in candy card.)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 376.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	303.35	224.48	114.11	84.44
3	Starch syrup	78.0	91.00	70.98	34.23	26.70
	Total	9.8 90.2	1019.02	919.19	383.31	345.76
	Losses 1.0%			9.19		3.46
	Output	9.0 91.0	1000.00	910.00	376.16	342.30
	Losses before baking/boiling, shrinkage 0.5%	90.2	5.10	4.60	1.92	1.73
	Baking/boiling 0.88%		8.87		3.34
	Losses after baking/boiling, shrinkage 0.5%	91.0	5.05	4.60	1.90	1.73

Waste chocolate glazed sweets in candy No. 217
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 125.39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	255.80	253.50	32.07	31.79
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	92.01	68.09	11.54	8.54
4	Starch syrup	78.0	89.69	69.96	11.25	8.77
5	Fruit cooking	69.0	42.64	29.42	5.35	3.69
	Total	5.9 94.1	1015.30	955.32	127.30	119.78
	Losses 1.5%			14.32		1.80
	Output	5.9 94.1	1000.00	941.00	125.39	117.99
	Losses before baking/boiling, shrinkage 0.7496%	94.1	7.61	7.16	0.95	0.90
	Baking/boiling 0.01%		0.079		0.010
	Losses after baking/boiling, shrinkage 0.7496%	94.1	7.61	7.16	0.95	0.90

Sugar-treacle syrup in candy No. 217
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 45.14 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	380.26	—	17.17	—
3	Starch syrup	78.0	95.27	74.31	4.30	3.35
	Total	40.0 60.0	1005.03	603.02	45.37	27.22
	Losses 0.5%			3.02		0.14
	Output	40.0 60.0	1000.00	600.00	45.14	27.09
	Losses before baking/boiling, shrinkage 0.25011%	60.0	2.51	1.51	0.11	0.068
	Losses after baking/boiling, shrinkage 0.25011%	60.0	2.51	1.51	0.11	0.068

Consolidated recipe, k=1.006135
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 738 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	325.98	325.49	327.98	327.49
2	Milk-fat glaze	98.7	185.47	183.06	186.60	184.18
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	125.64	92.98	126.42	93.55
4	Starch syrup	78.0	49.78	38.83	50.08	39.06
5	Chocolate glaze [Skurikhin]	99.1	32.07	31.79	32.27	31.98
6	Sign up	—	17.17	—	17.27	—
7	Alcohol	—	15.05	—	15.14	—
8	Fruit cooking	69.0	5.35	3.69	5.38	3.71
9	Essence of rum	—	0.31	—	0.31	—
	Total		756.81	675.82	761.46	679.97
	Total phase loss 1.8%			12.17
	Other losses 0.61%					4.15
	General losses 2.4%					16.32
	Output	89.9	738.00	663.65	738.00	663.65

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	whole condensed milk with sugar the weight ratio of fat 8.5%	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 №217 "Basketball" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: №217 "Basketball"

Recipe on №217 "Basketball" contained in handbooks:

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