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All groups → All products → Sweets → Sets of sweets → No. 291 "Jubilee set" (Fruit) → No. 291 set → Consolidated recipe

Consolidated recipe: No. 291 "Jubilee set" (Fruit)

No. 291 "Jubilee set" (Fruit) No. 291 set
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 325.1 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	View No. 2	88.5	500.00	442.70	162.55	143.92
	Total	8.8 91.2	1000.00	912.30	325.10	296.59
	Output	8.8 91.2	1000.00	912.30		296.59

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No. 291 "Jubilee set" (Fruit) view No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 162.55 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate "Extra with milk"	99.2	488.34	484.43	79.38	78.74
3	Almond nibs	97.5	20.35	19.84	3.31	3.23
	Total	6.1 93.9	1017.34	955.45	165.37	155.31
	Losses 1.7%			16.25		2.64
	Output	6.1 93.9	1000.00	939.20	162.55	152.67
	Losses before baking/boiling, shrinkage 0.85023%	93.9	8.65	8.12	1.41	1.32
	Baking/boiling 0.0%		0.041		0.007
	Losses after baking/boiling, shrinkage 0.85023%	93.9	8.65	8.12	1.41	1.32

No. 291 "Jubilee set" (Fruit) view No. 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 162.55 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate "Extra with milk"	99.2	183.15	181.68	29.77	29.53
3	Finishing cream	88.6	152.60	135.20	24.81	21.98
4	Fondant glaze	89.6	152.60	136.73	24.81	22.23
5	Almond nibs	97.5	20.35	19.84	3.31	3.23
	Total	11.5 88.5	1017.34	900.72	165.37	146.41
	Losses 1.7%			15.32		2.49
	Output	11.5 88.5	1000.00	885.40	162.55	143.92
	Losses before baking/boiling, shrinkage 0.85026%	88.5	8.65	7.66	1.41	1.24
	Baking/boiling 0.0%		0.040		0.007
	Losses after baking/boiling, shrinkage 0.85026%	88.5	8.65	7.66	1.41	1.24

Candy body No. 291 view No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline semifinished	96.7	252.47	244.14	20.87	20.19
3	Sheet wafers (in candy Marshmallows)	95.5	136.33	130.20	11.27	10.76
	Total	11.3 88.7	1009.78	895.96	83.49	74.08
	Losses 1.0%			8.96		0.74
	Output	11.3 88.7	1000.00	887.00	82.68	73.34
	Losses before baking/boiling, shrinkage 0.49985%	88.7	5.05	4.48	0.42	0.37
	Baking/boiling -0.03%		-0.32		-0.026
	Losses after baking/boiling, shrinkage 0.49985%	88.7	5.05	4.48	0.42	0.37

Finishing cream in candy No. 291
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.81 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	114.27	95.99	2.83	2.38
3	Cocoa-butter [cocoa butter]	100.0	73.47	73.47	1.82	1.82
4	Cognac	—	16.33	—	0.41	—
5	Vanillin	—	0.32	—	0.008	—
	Total	11.4 88.6	1020.63	904.07	25.32	22.43
	Losses 2.0%			18.07		0.45
	Output	11.4 88.6	1000.00	886.00	24.81	21.98
	Losses before baking/boiling, shrinkage 0.99952%	88.6	10.20	9.04	0.25	0.22
	Baking/boiling 0.02%		0.23		0.006
	Losses after baking/boiling, shrinkage 0.99952%	88.6	10.20	9.04	0.25	0.22

Fondant glaze in candy No. 291,292,294 (3)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	19.79	—	0.49	—
	Total	10.8 89.2	1009.35	900.50	25.04	22.34
	Losses 0.5%			4.50		0.11
	Output	10.4 89.6	1000.00	896.00	24.81	22.23
	Losses before baking/boiling, shrinkage 0.24984%	89.2	2.52	2.25	0.063	0.056
	Baking/boiling 0.43%		4.32		0.11
	Losses after baking/boiling, shrinkage 0.24984%	89.6	2.51	2.25	0.062	0.056

Praline semifinished in candy No. 291
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	403.59	393.50	8.42	8.21
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.36	33.90	0.84	0.71
4	Cocoa-butter [cocoa butter]	100.0	32.21	32.21	0.67	0.67
5	Cocoa mass	97.4	20.09	19.57	0.42	0.41
6	Sign up
7	Vanillin	—	0.51	—	0.011	—
8	Essence of rum	—	0.16	—	0.003	—
	Total	3.3 96.7	1011.57	978.67	21.12	20.43
	Losses 1.2%			11.67		0.24
	Output	3.3 96.7	1000.00	967.00	20.87	20.19
	Losses before baking/boiling, shrinkage 0.59647%	96.7	6.03	5.84	0.13	0.12
	Baking/boiling -0.05%		-0.50		-0.010
	Losses after baking/boiling, shrinkage 0.59647%	96.7	6.04	5.84	0.13	0.12

Candy body No. 291 view No. 2
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82.68 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Mandarin cooking	69.0	444.39	306.63	36.74	25.35
3	Apple puree [GOST]	10.0	444.30	44.43	36.73	3.67
4	Starch syrup	78.0	59.26	46.22	4.90	3.82
5	Liqueur "Yuzhny"	40.0	14.80	5.92	1.22	0.49
6	Sign up
7	Citric acid (E330)	91.2	1.51	1.38	0.12	0.11
8	Essence tangerine	—	0.37	—	0.031	—
	Total	39.7 60.3	1416.32	854.52	117.10	70.65
	Losses 1.7%			14.52		1.20
	Output	16.0 84.0	1000.00	840.00	82.68	69.45
	Losses before baking/boiling, shrinkage 0.84965%	60.3	12.03	7.26	0.99	0.60
	Baking/boiling 28.17%		395.64		32.71
	Losses after baking/boiling, shrinkage 0.84965%	84.0	8.64	7.26	0.71	0.60

Fruit layer in candy No. 291
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 51.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	416.90	41.69	21.41	2.14
3	Granulated sugar	99.85	416.83	416.20	21.40	21.37
4	Starch syrup	78.0	64.13	50.02	3.29	2.57
5	Cognac	—	16.03	—	0.82	—
6	Sign up
7	Alcohol	—	6.41	—	0.33	—
8	Vanillin	—	0.32	—	0.016	—
9	Essence strawberry	—	0.24	—	0.012	—
	Total	39.9 60.1	1410.04	846.76	72.40	43.48
	Losses 0.8%			6.76		0.35
	Output	16.0 84.0	1000.00	840.00	51.34	43.13
	Losses before baking/boiling, shrinkage 0.3994%	60.1	5.63	3.38	0.29	0.17
	Baking/boiling 28.51%		400.38		20.56
	Losses after baking/boiling, shrinkage 0.3994%	84.0	4.03	3.38	0.21	0.17

Sugar lipstick in candy No. 200, 291, 292, 294 (1,2,3,5,7)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.55 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	3.56	2.78
3	water	—	57.62	—	1.41	—
	Total	9.0 91.0	1008.07	917.35	24.74	22.52
	Losses 0.8%			7.35		0.18
	Output	9.0 91.0	1000.00	910.00	24.55	22.34
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.10	0.090
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.10	0.090

Milk lipstick in candy No. 291,292
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 20.25 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	300.00	222.00	6.07	4.49
3	Starch syrup	78.0	90.01	70.21	1.82	1.42
	Total	9.8 90.2	1007.82	909.09	20.41	18.41
	Losses 1.0%			9.09		0.18
	Output	10.0 90.0	1000.00	900.00	20.25	18.22
	Losses before baking/boiling, shrinkage 0.50001%	90.2	5.04	4.55	0.10	0.092
	Baking/boiling -0.23%		-2.27		-0.046
	Losses after baking/boiling, shrinkage 0.50001%	90.0	5.05	4.55	0.10	0.092

Milk sugar in candy No. 291
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	811.56	810.34	8.55	8.53
	Total	59.9 40.1	2504.95	1005.08	26.38	10.59
	Losses 1.5%			15.08		0.16
	Output	1.0 99.0	1000.00	990.00	10.53	10.43
	Losses before baking/boiling, shrinkage 0.75031%	40.1	18.79	7.54	0.20	0.079
	Baking/boiling 59.47%		1478.54		15.57
	Losses after baking/boiling, shrinkage 0.75031%	99.0	7.62	7.54	0.080	0.079

Almond nibs in candy No. 291
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.62 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	2.5 97.5	1005.03	979.90	6.65	6.48
	Losses 0.5%			4.90		0.032
	Output	2.5 97.5	1000.00	975.00	6.62	6.45
	Losses before baking/boiling, shrinkage 0.25024%	97.5	2.52	2.45	0.017	0.016
	Losses after baking/boiling, shrinkage 0.25024%	97.5	2.52	2.45	0.017	0.016

Consolidated recipe, k=1.010248
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 325.1 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.2	109.15	108.28	110.27	109.39
2	Granulated sugar	99.85	98.98	98.83	99.99	99.84
3	Apple puree [GOST]	10.0	58.14	5.81	58.74	5.87
4	Mandarin cooking	69.0	36.74	25.35	37.12	25.61
5	Strawberry cooking	69.0	24.69	17.04	24.95	17.21
6	Sign up	11.5	17.83	2.05	18.02	2.07
7	Roasted almond kernel	97.5	15.07	14.70	15.23	14.85
8	Starch syrup	78.0	13.57	10.59	13.71	10.70
9	Sheet wafers (in candy Marshmallows)	95.5	11.27	10.76	11.39	10.87
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.07	4.49	6.14	4.54
11	Sign up	84.0	3.68	3.09	3.71	3.12
12	Cocoa-butter [cocoa butter]	100.0	2.49	2.49	2.52	2.52
13	Cognac	—	1.93	—	1.95	—
14	water	—	1.41	—	1.43	—
15	Liqueur "Yuzhny"	40.0	1.22	0.49	1.24	0.49
16	Sign up	85.0	1.02	0.86	1.03	0.87
17	Cocoa mass	97.4	0.42	0.41	0.42	0.41
18	Alcohol	—	0.33	—	0.33	—
19	Citric acid (E330)	91.2	0.12	0.11	0.13	0.12
20	Vanillin	—	0.035	—	0.035	—
21	Sign up	—	0.031	—	0.031	—
22	Essence strawberry	—	0.012	—	0.012	—
23	Essence of rum	—	0.003	—	0.003	—
	Total		404.24	305.37	408.39	308.50
	Total phase loss 2.9%			8.78
	Other losses 1.0%					3.13
	General losses 3.9%					11.91
	Output	91.2	325.10	296.59	325.10	296.59

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 No. 291 "Jubilee set" (Fruit) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: No. 291 "Jubilee set" (Fruit)

Recipe on No. 291 "Jubilee set" (Fruit) contained in handbooks:

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