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All groups → All products → Sweets → Unglazed sweets → Milk candy → №280 "Zarya" → No. 280 → Consolidated recipe

Consolidated recipe: №280 "Zarya"

No. 280
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	A layer of fondant-chocolate mass	90.1	503.52	453.67	25.28	22.77
	Total	9.6 90.4	1007.05	910.37	50.55	45.70
	Losses 0.7%			6.37		0.32
	Output	9.6 90.4	1000.00	904.00		45.38
	Losses before baking/boiling, shrinkage 0.35003%	90.4	3.52	3.19	0.18	0.16
	Losses after baking/boiling, shrinkage 0.35003%	90.4	3.52	3.19	0.18	0.16

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Milk fondant layer in candy No. 280
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 25.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	35.87	30.13	0.91	0.76
3	Vanillin	—	0.14	—	0.004	—
	Total	9.3 90.7	1001.60	908.82	25.32	22.97
	Losses 0.2%			1.82		0.046
	Output	9.3 90.7	1000.00	907.00	25.28	22.93
	Losses before baking/boiling, shrinkage 0.1%	90.7	1.00	0.91	0.025	0.023
	Baking/boiling -0.04%		-0.40		-0.010
	Losses after baking/boiling, shrinkage 0.1%	90.7	1.00	0.91	0.025	0.023

A layer of fondant-chocolate mass in candy No. 280
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 25.28 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted kernels	97.5	31.28	30.50	0.79	0.77
3	Cocoa mass	97.4	30.63	29.83	0.77	0.75
4	Cognac	—	19.42	—	0.49	—
	Total	10.4 89.6	1007.13	902.81	25.46	22.82
	Losses 0.2%			1.81		0.046
	Output	9.9 90.1	1000.00	901.00	25.28	22.77
	Losses before baking/boiling, shrinkage 0.10022%	89.6	1.01	0.90	0.026	0.023
	Baking/boiling 0.51%		5.12		0.13
	Losses after baking/boiling, shrinkage 0.10022%	90.1	1.00	0.90	0.025	0.023

Milk lipstick in candy No. 280
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 47.81 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	215.01	159.11	10.28	7.61
3	Starch syrup	78.0	115.71	90.25	5.53	4.31
	Total	8.2 91.8	1001.56	919.19	47.88	43.95
	Losses 1.0%			9.19		0.44
	Output	9.0 91.0	1000.00	910.00	47.81	43.51
	Losses before baking/boiling, shrinkage 0.50016%	91.8	5.01	4.60	0.24	0.22
	Baking/boiling -0.85%		-8.50		-0.41
	Losses after baking/boiling, shrinkage 0.50016%	91.0	5.05	4.60	0.24	0.22

Consolidated recipe, k=1.002644
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 50.2 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	32.07	32.02	32.16	32.11
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	10.28	7.61	10.31	7.63
3	Starch syrup	78.0	5.53	4.31	5.55	4.33
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.91	0.76	0.91	0.76
5	Roasted kernels	97.5	0.79	0.77	0.79	0.77
6	Sign up	97.4	0.77	0.75	0.78	0.76
7	Cognac	—	0.49	—	0.49	—
8	Vanillin	—	0.004	—	0.004	—
	Total		50.85	46.23	50.98	46.35
	Total phase loss 1.8%			0.85
	Other losses 0.26%					0.12
	General losses 2.1%					0.97
	Output	90.4	50.20	45.38	50.20	45.38

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	butter; 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 №280 "Zarya" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: №280 "Zarya"

Recipe on №280 "Zarya" contained in handbooks:

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