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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №111 "Bird's milk" → No. 111 (type No. 4) → Consolidated recipe

Consolidated recipe №111 "Bird's milk"

No. 111 (type No. 4)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 844 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 281.42 278.89 237.52 235.38 
Total15.4 84.6 1005.04 850.55 848.25 717.86 
Losses 0.5%4.27 3.60 
Output15.4 84.6 1000.00 846.28 714.26 
Losses before baking/boiling, shrinkage 0.25074%84.6 2.52 2.13 2.13 1.80 
Losses after baking/boiling, shrinkage 0.25074%84.6 2.52 2.13 2.13 1.80 
List of recipes
Candy body No. 111 bldg. from raspberry black seafood club.
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 610.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 218.21 183.30 133.27 111.95 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 103.39 76.51 63.14 46.73 
4Jam72.0 94.74 68.21 57.86 41.66 
5Raw egg white12.0 60.25 7.23 36.80 4.42 
6Sign up
7Vanillin—  0.38 —   0.23 —   
Total24.3 75.7 1067.31 807.76 651.84 493.33 
Losses 2.2%17.76 10.85 
Output21.0 79.0 1000.00 790.00 610.74 482.48 
Losses before baking/boiling, shrinkage 1.09944%75.7 11.73 8.88 7.17 5.42 
Baking/boiling 4.2%44.33 27.08 
Losses after baking/boiling, shrinkage 1.09944%79.0 11.24 8.88 6.87 5.42 
Agar syrup (candy) in candy №111 "Bird's milk"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 359.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 287.08 223.92 103.13 80.44 
3water—  183.15 —   65.79 —   
4Agar (E406)85.0 8.00 6.80 2.87 2.44 
Total23.6 76.4 1052.40 804.03 378.04 288.83 
Losses 0.5%4.03 1.45 
Output20.0 80.0 1000.00 800.00 359.22 287.38 
Losses before baking/boiling, shrinkage 0.25068%76.4 2.64 2.02 0.95 0.72 
Baking/boiling 4.5%47.24 16.97 
Losses after baking/boiling, shrinkage 0.25068%80.0 2.52 2.02 0.91 0.72 
Consolidated recipe, k=1.010568
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 844 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 237.52 235.38 240.03 237.87 
2Granulated sugar99.85206.25 205.95 208.43 208.12 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 133.27 111.95 134.68 113.13 
4Starch syrup78.0 103.13 80.44 104.22 81.29 
5water—  65.79 —   66.49 —   
6Sign up74.0 63.14 46.73 63.81 47.22 
7Jam72.0 57.86 41.66 58.47 42.10 
8Raw egg white12.0 36.80 4.42 37.19 4.46 
9Agar (E406)85.0 2.87 2.44 2.90 2.47 
10Citric acid (E330)91.2 1.32 1.20 1.33 1.22 
11Sign up—  0.23 —   0.23 —   
Total908.18 730.16 917.78 737.87 
Total phase loss 2.2%15.90 
Other losses 1.0%7.72 
General losses 3.2%23.61 
Output84.6 844.00 714.26 844.00 714.26 
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