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All groups → All products → Sweets → Unglazed sweets → Fondant candy → No. 264 "Brigantine" → No. 264 → Consolidated recipe

Consolidated recipe No. 264 "Brigantine"

No. 264
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 197 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Lemon soup69.0 59.36 40.96 11.69 8.07 
3Cocoa powder [Skurikhin]95.0 50.80 48.26 10.01 9.51 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 33.86 28.44 6.67 5.60 
5Pressed bakery yeast25.0 2.08 0.52 0.41 0.10 
6Sign up
7Citrus essence—  0.51 —   0.10 —   
Total10.5 89.5 1010.51 904.33 199.07 178.15 
Losses 0.7%6.33 1.25 
Output10.2 89.8 1000.00 898.00 176.91 
Losses before baking/boiling, shrinkage 0.35008%89.5 3.54 3.17 0.70 0.62 
Baking/boiling 0.34%3.45 0.68 
Losses after baking/boiling, shrinkage 0.35008%89.8 3.53 3.17 0.69 0.62 
List of recipes
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 169.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 51.57 38.16 
3Starch syrup78.0 91.00 70.98 15.47 12.07 
Total9.8 90.2 1019.02 919.19 173.23 156.26 
Losses 1.0%9.19 1.56 
Output9.0 91.0 1000.00 910.00 169.99 154.69 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 0.87 0.78 
Baking/boiling 0.88%8.87 1.51 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 0.86 0.78 
Consolidated recipe, k=1.006508
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 197 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85106.19 106.03 106.88 106.72 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 51.57 38.16 51.90 38.41 
3Starch syrup78.0 15.47 12.07 15.57 12.14 
4Lemon soup69.0 11.69 8.07 11.77 8.12 
5Cocoa powder [Skurikhin]95.0 10.01 9.51 10.07 9.57 
6Sign up84.0 6.67 5.60 6.71 5.64 
7Pressed bakery yeast25.0 0.41 0.10 0.41 0.10 
8Citric acid (E330)91.2 0.20 0.18 0.20 0.18 
9Citrus essence—  0.10 —   0.10 —   
Total202.30 179.72 203.62 180.89 
Total phase loss 1.6%2.81 
Other losses 0.65%1.17 
General losses 2.2%3.98 
Output89.8 197.00 176.91 197.00 176.91 
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