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All groups → All products → Sweets → Fat-glazed sweets → №233 "Spartakiad" → No. 233 → Consolidated recipe

Consolidated recipe: №233 "Spartakiad"

No. 233
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 526.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fat glaze99.7 383.88 382.73 202.15 201.54 
Total1.9 98.1 1010.12 990.81 531.93 521.76 
Losses 1.0%9.93 5.23 
Output1.9 98.1 1000.00 980.88 516.53 
Losses before baking/boiling, shrinkage 0.50093%98.1 5.06 4.96 2.66 2.61 
Losses after baking/boiling, shrinkage 0.50093%98.1 5.06 4.96 2.66 2.61 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 329.78 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 121.23 115.77 39.98 38.18 
Total2.9 97.1 1010.27 980.81 333.16 323.45 
Losses 1.0%9.81 3.24 
Output2.9 97.1 1000.00 971.00 329.78 320.21 
Losses before baking/boiling, shrinkage 0.50013%97.1 5.05 4.91 1.67 1.62 
Baking/boiling 0.02%0.17 0.055
Losses after baking/boiling, shrinkage 0.50013%97.1 5.05 4.91 1.67 1.62 
Praline semifinished in candy No. 233
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 293.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 206.58 201.42 60.57 59.05 
3Confectionery fat99.7 169.27 168.76 49.63 49.48 
4Whole milk powder the weight ratio of fat 26%96.0 139.74 134.15 40.97 39.33 
5Semi-fat-free soy flour92.0 26.52 24.40 7.78 7.15 
6Sign up
7Essence of rum—  0.88 —   0.26 —   
Total2.7 97.3 1012.07 984.82 296.72 288.74 
Losses 1.2%11.82 3.47 
Output2.7 97.3 1000.00 973.00 293.19 285.27 
Losses before baking/boiling, shrinkage 0.60018%97.3 6.07 5.91 1.78 1.73 
Baking/boiling -0.01%-0.079-0.023
Losses after baking/boiling, shrinkage 0.60018%97.3 6.07 5.91 1.78 1.73 
Consolidated recipe, k=1.007658
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 526.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.7 202.15 201.54 203.70 203.09 
2Powdered sugar99.85133.92 133.72 134.95 134.74 
3Roasted kernels97.5 60.57 59.05 61.03 59.50 
4Confectionery fat99.7 49.63 49.48 50.01 49.86 
5Whole milk powder the weight ratio of fat 26%96.0 40.97 39.33 41.28 39.63 
6Sign up95.5 39.98 38.18 40.29 38.47 
7Semi-fat-free soy flour92.0 7.78 7.15 7.83 7.21 
8Alcohol—  3.61 —   3.63 —   
9Essence of rum—  0.26 —   0.26 —   
Total538.85 528.46 542.98 532.51 
Total phase loss 2.3%11.93 
Other losses 0.76%4.05 
General losses 3.0%15.98 
Output98.1 526.60 516.53 526.60 516.53 
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 №233 "Spartakiad" contained in handbooks:

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