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All groups → All products → Sweets → Unglazed sweets → Fondant candy → # 275 "Candied Fudge Cream" → pink variety → Consolidated recipe

Consolidated recipe # 275 "Candied Fudge Cream"

pink variety
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 582.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Candied fruit70.0 23.36 16.35 13.60 9.52 
Total10.2 89.8 1009.76 907.07 587.98 528.19 
Losses 1.0%9.07 5.28 
Output10.2 89.8 1000.00 898.00 522.91 
Losses before baking/boiling, shrinkage 0.50003%89.8 5.05 4.54 2.94 2.64 
Baking/boiling -0.03%-0.34 -0.20 
Losses after baking/boiling, shrinkage 0.50003%89.8 5.05 4.54 2.94 2.64 
List of recipes
Body of pink candy No. 275 in candy No. 275
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 574.38 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 85.71 72.00 49.23 41.35 
3Alcohol—  3.07 —   1.76 —   
4Cognac—  1.53 —   0.88 —   
5Paint red—  0.31 —   0.18 —   
6Sign up
Total10.1 89.9 1010.00 908.45 580.12 521.80 
Losses 0.6%5.45 3.13 
Output9.7 90.3 1000.00 903.00 574.38 518.67 
Losses before baking/boiling, shrinkage 0.29997%89.9 3.03 2.73 1.74 1.57 
Baking/boiling 0.39%3.95 2.27 
Losses after baking/boiling, shrinkage 0.29997%90.3 3.02 2.73 1.73 1.57 
Creamy lipstick in candy the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 527.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.42 423.78 224.08 223.74 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 50.44 42.37 
4Starch syrup78.0 40.95 31.94 21.62 16.86 
5Vanillin—  0.27 —   0.14 —   
Total14.9 85.1 1085.36 923.87 573.03 487.77 
Losses 1.5%13.87 7.32 
Output9.0 91.0 1000.00 910.00 527.96 480.44 
Losses before baking/boiling, shrinkage 0.75071%85.1 8.15 6.94 4.30 3.66 
Baking/boiling 6.46%69.59 36.74 
Losses after baking/boiling, shrinkage 0.75071%91.0 7.62 6.94 4.02 3.66 
Consolidated recipe, k=1.008085
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 582.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up74.0 276.75 204.79 278.98 206.45 
2Granulated sugar99.85224.08 223.74 225.89 225.55 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 99.67 83.72 100.48 84.40 
4Starch syrup78.0 21.62 16.86 21.79 17.00 
5Candied fruit70.0 13.60 9.52 13.71 9.60 
6Sign up—  1.76 —   1.78 —   
7Cognac—  0.88 —   0.89 —   
8Paint red—  0.18 —   0.18 —   
9Vanillin—  0.14 —   0.14 —   
10Essence orange—  0.11 —   0.12 —   
Total638.79 538.64 643.96 543.00 
Total phase loss 2.9%15.74 
Other losses 0.8%4.35 
General losses 3.7%20.09 
Output89.8 582.30 522.91 582.30 522.91 
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Recipe on # 275 "Candied Fudge Cream" contained in handbooks:

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