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All groups → All products → Sweets → Unglazed sweets → Sweets made from praline masses, such as pralines and based on confectionery fat → No. 259 "Skvorushka → No. 259 → Consolidated recipe

Consolidated recipe No. 259 "Skvorushka

No. 259
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Confectionery fat	99.7	93.66	93.38	1.41	1.41
3	Roasted crumb	99.0	46.72	46.25	0.71	0.70
4	Phosphatide concentrates	98.5	0.96	0.95	0.014	0.014
5	Essence of cognac	—	0.25	—	0.004	—
	Total	2.1 97.9	1005.80	984.91	15.19	14.87
	Losses 0.58%			5.68		0.086
	Output	2.1 97.9	1000.00	979.23		14.79
	Losses before baking/boiling, shrinkage 0.28833%	97.9	2.90	2.84	0.044	0.043
	Losses after baking/boiling, shrinkage 0.28833%	97.9	2.90	2.84	0.044	0.043

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Praline semifinished in candy No. 259
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole milk powder the weight ratio of fat 26%	96.0	297.48	285.58	3.88	3.73
3	Confectionery fat	99.7	189.82	189.25	2.48	2.47
4	Crushed waffles	95.5	91.98	87.84	1.20	1.15
5	Unfat soy flour	92.0	81.13	74.64	1.06	0.97
6	Sign up
	Total	2.3 97.7	1012.52	988.87	13.21	12.90
	Losses 1.2%			11.87		0.15
	Output	2.3 97.7	1000.00	977.00	13.05	12.75
	Losses before baking/boiling, shrinkage 0.60043%	97.7	6.08	5.94	0.079	0.077
	Baking/boiling 0.04%		0.36		0.005
	Losses after baking/boiling, shrinkage 0.60043%	97.7	6.08	5.94	0.079	0.077

Consolidated recipe, k=1.005088
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 15.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	4.59	4.58	4.61	4.60
2	Confectionery fat	99.7	3.89	3.88	3.91	3.90
3	Whole milk powder the weight ratio of fat 26%	96.0	3.88	3.73	3.90	3.75
4	Crushed waffles	95.5	1.20	1.15	1.21	1.15
5	Unfat soy flour	92.0	1.06	0.97	1.06	0.98
6	Sign up	99.0	0.71	0.70	0.71	0.70
7	Phosphatide concentrates	98.5	0.014	0.014	0.015	0.014
8	Salt	96.5	0.007	0.007	0.007	0.007
9	Essence of cognac	—	0.004	—	0.004	—
	Total		15.35	15.03	15.43	15.10
	Total phase loss 1.6%			0.24
	Other losses 0.51%					0.076
	General losses 2.1%					0.32
	Output	97.9	15.10	14.79	15.10	14.79

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Recipe on No. 259 "Skvorushka contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe No. 259 "Skvorushka

Recipe on No. 259 "Skvorushka contained in handbooks:

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