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All groups → All products → Sweets → Unglazed sweets → Milk candy → №281 "Golden Autumn" → No. 281 → Consolidated recipe

Consolidated recipe: №281 "Golden Autumn"

No. 281
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 293.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Middle layer	91.8	297.97	273.54	87.45	80.28
3	Powdered sugar (on the dust)	99.85	15.17	15.15	4.45	4.45
	Total	8.6 91.4	1010.12	923.63	296.47	271.09
	Losses 1.0%			9.25		2.72
	Output	8.6 91.4	1000.00	914.38		268.37
	Losses before baking/boiling, shrinkage 0.50093%	91.4	5.06	4.63	1.49	1.36
	Losses after baking/boiling, shrinkage 0.50093%	91.4	5.06	4.63	1.49	1.36

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Layers top and bottom in candy No. 281
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 204.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar lipstick	91.0	234.12	213.05	47.89	43.58
3	Cocoa powder [Skurikhin]	95.0	36.58	34.75	7.48	7.11
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	28.69	24.10	5.87	4.93
5	P / f coffee paste	95.2	2.00	1.90	0.41	0.39
6	Sign up
	Total	9.1 90.9	1004.49	912.94	205.48	186.75
	Losses 0.21%			1.94		0.40
	Output	8.9 91.1	1000.00	911.00	204.56	186.36
	Losses before baking/boiling, shrinkage 0.10638%	90.9	1.07	0.97	0.22	0.20
	Baking/boiling 0.23%		2.36		0.48
	Losses after baking/boiling, shrinkage 0.10638%	91.1	1.07	0.97	0.22	0.20

Middle layer in candy No. 281
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 87.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar lipstick	91.0	224.05	203.89	19.59	17.83
3	Roasted kernels	97.5	99.37	96.89	8.69	8.47
4	P / f coffee paste	95.2	7.76	7.39	0.68	0.65
5	Essence coffee	—	0.75	—	0.066	—
	Total	8.4 91.6	1004.09	919.82	87.81	80.44
	Losses 0.2%			1.82		0.16
	Output	8.2 91.8	1000.00	918.00	87.45	80.28
	Losses before baking/boiling, shrinkage 0.09917%	91.6	1.00	0.91	0.087	0.080
	Baking/boiling 0.21%		2.10		0.18
	Losses after baking/boiling, shrinkage 0.09917%	91.8	0.99	0.91	0.087	0.080

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 202.46 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	303.35	224.48	61.42	45.45
3	Starch syrup	78.0	91.00	70.98	18.42	14.37
	Total	9.8 90.2	1019.02	919.19	206.31	186.10
	Losses 1.0%			9.19		1.86
	Output	9.0 91.0	1000.00	910.00	202.46	184.24
	Losses before baking/boiling, shrinkage 0.5%	90.2	5.10	4.60	1.03	0.93
	Baking/boiling 0.88%		8.87		1.80
	Losses after baking/boiling, shrinkage 0.5%	91.0	5.05	4.60	1.02	0.93

Sugar lipstick basic recipe (in candy)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 67.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	244.35	—	16.49	—
3	Starch syrup	78.0	104.63	81.61	7.06	5.51
	Total	22.6 77.4	1185.97	917.35	80.04	61.91
	Losses 0.8%			7.35		0.50
	Output	9.0 91.0	1000.00	910.00	67.49	61.41
	Losses before baking/boiling, shrinkage 0.40039%	77.4	4.75	3.67	0.32	0.25
	Baking/boiling 15.0%		177.18		11.96
	Losses after baking/boiling, shrinkage 0.40039%	91.0	4.04	3.67	0.27	0.25

p / f coffee paste in iris # 18 candy No. 41,179,281
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.09 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	203.05	170.56	0.22	0.19
	Total	4.8 95.2	1015.23	966.50	1.10	1.05
	Losses 1.5%			14.50		0.016
	Output	4.8 95.2	1000.00	952.00	1.09	1.04
	Losses before baking/boiling, shrinkage 0.75005%	95.2	7.61	7.25	0.008	0.008
	Baking/boiling 0.0%		0.001		0.00
	Losses after baking/boiling, shrinkage 0.75005%	95.2	7.61	7.25	0.008	0.008

Consolidated recipe, k=1.002454
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 293.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	182.96	182.68	183.40	183.13
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	61.42	45.45	61.57	45.56
3	Starch syrup	78.0	25.48	19.88	25.55	19.93
4	water	—	16.49	—	16.53	—
5	Roasted kernels	97.5	8.69	8.47	8.71	8.49
6	Sign up	95.0	7.48	7.11	7.50	7.13
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.09	5.12	6.10	5.13
8	Powdered sugar	99.85	4.45	4.45	4.46	4.46
9	Ground coffee	98.0	0.88	0.87	0.89	0.87
10	Essence coffee	—	0.22	—	0.22	—
	Total		314.16	274.02	314.94	274.69
	Total phase loss 2.1%			5.65
	Other losses 0.24%					0.67
	General losses 2.3%					6.32
	Output	91.4	293.50	268.37	293.50	268.37

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 №281 "Golden Autumn" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: №281 "Golden Autumn"

Recipe on №281 "Golden Autumn" contained in handbooks:

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