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All groups → All products → Sweets → Unglazed sweets → Fondant candy → No. 266 "Cocoa Cream" → No. 266 → Consolidated recipe

Consolidated recipe No. 266 "Cocoa Cream"

No. 266
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 877.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 58.59 55.66 51.42 48.85 
Total9.7 90.3 1011.62 913.39 887.90 801.68 
Losses 0.7%6.39 5.61 
Output9.3 90.7 1000.00 907.00 796.07 
Losses before baking/boiling, shrinkage 0.34966%90.3 3.54 3.19 3.10 2.80 
Baking/boiling 0.45%4.56 4.00 
Losses after baking/boiling, shrinkage 0.34966%90.7 3.52 3.19 3.09 2.80 
List of recipes
Creamy brulee lipstick in candy No. 46,266
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 836.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 439.86 325.50 367.93 272.27 
3Starch syrup78.0 58.72 45.80 49.12 38.31 
Total12.3 87.7 1039.02 910.93 869.11 761.97 
Losses 1.2%10.93 9.14 
Output10.0 90.0 1000.00 900.00 836.47 752.83 
Losses before baking/boiling, shrinkage 0.59979%87.7 6.23 5.46 5.21 4.57 
Baking/boiling 2.59%26.72 22.35 
Losses after baking/boiling, shrinkage 0.59979%90.0 6.07 5.46 5.08 4.57 
Consolidated recipe, k=1.004926
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 877.7 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85452.06 451.39 454.29 453.61 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 367.93 272.27 369.74 273.61 
3Cocoa powder [Skurikhin]95.0 51.42 48.85 51.68 49.09 
4Starch syrup78.0 49.12 38.31 49.36 38.50 
Total920.54 810.82 925.07 814.81 
Total phase loss 1.8%14.75 
Other losses 0.49%3.99 
General losses 2.3%18.74 
Output90.7 877.70 796.07 877.70 796.07 
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