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Consolidated recipe №288 "Moscow" (set)

№288 "Moscow" (set) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 15.5 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	No. 288 "Moscow" (view No. 2)	92.4	500.00	462.00	7.75	7.16
	Total	9.3 90.7	1000.00	906.75	15.50	14.05
	Output	9.3 90.7	1000.00	906.75		14.05

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No. 288 "Moscow" (view No. 1) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.75 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	373.76	370.40	2.90	2.87
	Total	11.0 89.0	1010.12	898.57	7.83	6.96
	Losses 1.0%			9.07		0.070
	Output	11.0 89.0	1000.00	889.50	7.75	6.89
	Losses before baking/boiling, shrinkage 0.50496%	89.0	5.10	4.54	0.040	0.035
	Baking/boiling -0.01%		-0.082		-0.001
	Losses after baking/boiling, shrinkage 0.50496%	89.0	5.10	4.54	0.040	0.035

No. 288 "Moscow" (view No. 2) the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.75 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	399.04	395.45	3.09	3.06
	Total	7.6 92.4	1010.27	933.33	7.83	7.23
	Losses 1.0%			9.33		0.072
	Output	7.6 92.4	1000.00	924.00	7.75	7.16
	Losses before baking/boiling, shrinkage 0.49988%	92.4	5.05	4.67	0.039	0.036
	Baking/boiling 0.02%		0.17		0.001
	Losses after baking/boiling, shrinkage 0.49988%	92.4	5.05	4.67	0.039	0.036

No. 288 "Moscow" (view No. 1) Housing
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.93 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	349.67	349.15	1.72	1.72
3	Cognac	—	62.23	—	0.31	—
4	Dried almond kernel	96.0	41.49	39.83	0.20	0.20
5	Vanillin	—	0.21	—	0.001	—
	Total	21.0 79.0	1075.98	849.54	5.31	4.19
	Losses 2.3%			19.54		0.10
	Output	17.0 83.0	1000.00	830.00	4.93	4.09
	Losses before baking/boiling, shrinkage 1.14987%	79.0	12.37	9.77	0.061	0.048
	Baking/boiling 4.87%		51.84		0.26
	Losses after baking/boiling, shrinkage 1.14987%	83.0	11.77	9.77	0.058	0.048

No. 288 "Moscow" (view No. 2) Housing
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 4.74 kg phases
			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	168.31	141.38	0.80	0.67
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	134.19	99.30	0.64	0.47
4	Cognac	—	42.08	—	0.20	—
5	water	—	14.11	—	0.067	—
6	Sign up
	Total	12.0 88.0	1030.93	907.22	4.88	4.30
	Losses 3.0%			27.22		0.13
	Output	12.0 88.0	1000.00	880.00	4.74	4.17
	Losses before baking/boiling, shrinkage 1.49996%	88.0	15.46	13.61	0.073	0.064
	Losses after baking/boiling, shrinkage 1.49996%	88.0	15.46	13.61	0.073	0.064

Consolidated recipe, k=1.014565
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 15.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	5.99	5.94	6.08	6.02
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	3.71	2.74	3.76	2.78
3	Chocolate "Extra with milk"	99.2	3.18	3.16	3.23	3.20
4	Granulated sugar	99.85	1.72	1.72	1.75	1.75
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.80	0.67	0.81	0.68
6	Sign up	—	0.51	—	0.51	—
7	Dried almond kernel	96.0	0.20	0.20	0.21	0.20
8	water	—	0.067	—	0.068	—
9	Vanillin	—	0.003	—	0.003	—
	Total		16.18	14.42	16.41	14.63
	Total phase loss 2.6%			0.37
	Other losses 1.4%					0.21
	General losses 4.0%					0.58
	Output	90.7	15.50	14.05	15.50	14.05

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Consolidated recipe №288 "Moscow" (set)

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