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All groups → All products → Sweets → Sets of sweets → №290 "Jubilee" → No. 290 set → Consolidated recipe

Consolidated recipe №290 "Jubilee"

№290 "Jubilee" No. 290 set
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 28.7 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	View No. 2	92.2	500.00	461.10	14.35	13.23
	Total	9.3 90.7	1000.00	906.70	28.70	26.02
	Output	9.3 90.7	1000.00	906.70		26.02

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№290 "Jubilee" view No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.35 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	383.85	380.40	5.51	5.46
	Total	10.9 89.1	1010.11	900.19	14.50	12.92
	Losses 1.0%			8.99		0.13
	Output	10.9 89.1	1000.00	891.20	14.35	12.79
	Losses before baking/boiling, shrinkage 0.4994%	89.1	5.04	4.50	0.072	0.065
	Baking/boiling 0.0%		0.021		0.00
	Losses after baking/boiling, shrinkage 0.4994%	89.1	5.04	4.50	0.072	0.065

№290 "Jubilee" view No. 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 14.35 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	383.86	380.41	5.51	5.46
	Total	7.8 92.2	1010.12	931.51	14.50	13.37
	Losses 1.0%			9.31		0.13
	Output	7.8 92.2	1000.00	922.20	14.35	13.23
	Losses before baking/boiling, shrinkage 0.49994%	92.2	5.05	4.66	0.072	0.067
	Baking/boiling 0.0%		0.020		0.00
	Losses after baking/boiling, shrinkage 0.49994%	92.2	5.05	4.66	0.072	0.067

Candy body # 290 Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	350.12	349.59	3.15	3.14
3	Coffee extract	3.0	144.00	4.32	1.29	0.039
4	Cognac	—	61.69	—	0.55	—
5	Dried almond kernel	96.0	40.70	39.07	0.37	0.35
6	Sign up
	Total	30.0 70.0	1213.67	849.53	10.91	7.63
	Losses 2.3%			19.53		0.18
	Output	17.0 83.0	1000.00	830.00	8.99	7.46
	Losses before baking/boiling, shrinkage 1.14945%	70.0	13.95	9.76	0.13	0.088
	Baking/boiling 15.67%		187.95		1.69
	Losses after baking/boiling, shrinkage 1.14945%	83.0	11.76	9.76	0.11	0.088

Candy body # 290 Recipe No. 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 8.99 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	165.91	139.36	1.49	1.25
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	132.28	97.89	1.19	0.88
4	water	—	36.91	—	0.33	—
5	Liqueur "Yuzhny"	40.0	32.40	12.96	0.29	0.12
6	Sign up
7	Vanillin	—	0.32	—	0.003	—
	Total	12.0 88.0	1030.94	907.22	9.26	8.15
	Losses 3.0%			27.22		0.24
	Output	12.0 88.0	1000.00	880.00	8.99	7.91
	Losses before baking/boiling, shrinkage 1.50035%	88.0	15.47	13.61	0.14	0.12
	Losses after baking/boiling, shrinkage 1.50035%	88.0	15.47	13.61	0.14	0.12

Coffee extract in candy No. 290
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.29 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted coffee	98.0	357.10	349.96	0.46	0.45
	Total with sanitary waste	73.9 26.1	1341.23	349.96	1.74	0.45
1	Sign up
	Total without sanitary waste	97.0 3.0	1021.93	30.66	1.32	0.040
	Losses 2.1%			0.66		0.001
	Output	97.0 3.0	1000.00	30.00	1.29	0.039
	Losses before baking/boiling, shrinkage 1.07313%	3.0	10.97	0.33	0.014	0.00
	Losses after baking/boiling, shrinkage 1.07313%	3.0	10.97	0.33	0.014	0.00

Consolidated recipe, k=1.012047
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 28.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	11.02	10.92	11.15	11.05
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.73	4.98	6.81	5.04
3	Chocolate "Extra with milk"	99.2	5.95	5.90	6.02	5.98
4	Granulated sugar	99.85	3.15	3.14	3.18	3.18
5	water	—	1.61	—	1.62	—
6	Sign up	84.0	1.49	1.25	1.51	1.27
7	Cognac	—	0.55	—	0.56	—
8	Roasted coffee	98.0	0.46	0.45	0.47	0.46
9	Dried almond kernel	96.0	0.37	0.35	0.37	0.36
10	Liqueur "Yuzhny"	40.0	0.29	0.12	0.29	0.12
11	Sign up	—	0.007	—	0.007	—
12	Vanillin	—	0.005	—	0.005	—
	Total with sanitary waste		31.63	27.12	32.01	27.45
1	Sign up	100.0	0.41	0.41	0.42	0.42
	Total without sanitary waste		31.22	26.71	31.59	27.03
	Total phase loss 2.6%			0.68
	Other losses 1.2%					0.32
	General losses 3.7%					1.01
	Output	90.7	28.70	26.02	28.70	26.02

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Recipe on №290 "Jubilee" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe №290 "Jubilee"

Recipe on №290 "Jubilee" contained in handbooks:

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