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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 172 kg product set
			in kind	in solids	in kind	in solids
1	Sign up
2	View No. 2	88.5	500.00	442.70	86.00	76.14
	Total	8.8 91.2	1000.00	912.30	172.00	156.92
	Output	8.8 91.2	1000.00	912.30		156.92

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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 86 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	42.00	41.66
3	Almond nibs	97.5	20.35	19.84	1.75	1.71
	Total	6.1 93.9	1017.34	955.45	87.49	82.17
	Losses 1.7%			16.25		1.40
	Output	6.1 93.9	1000.00	939.20	86.00	80.77
	Losses before baking/boiling, shrinkage 0.85023%	93.9	8.65	8.12	0.74	0.70
	Baking/boiling 0.0%		0.041		0.004
	Losses after baking/boiling, shrinkage 0.85023%	93.9	8.65	8.12	0.74	0.70

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 86 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	15.75	15.62
3	Finishing cream	88.6	152.60	135.20	13.12	11.63
4	Fondant glaze	89.6	152.60	136.73	13.12	11.76
5	Almond nibs	97.5	20.35	19.84	1.75	1.71
	Total	11.5 88.5	1017.34	900.72	87.49	77.46
	Losses 1.7%			15.32		1.32
	Output	11.5 88.5	1000.00	885.40	86.00	76.14
	Losses before baking/boiling, shrinkage 0.85026%	88.5	8.65	7.66	0.74	0.66
	Baking/boiling 0.0%		0.040		0.003
	Losses after baking/boiling, shrinkage 0.85026%	88.5	8.65	7.66	0.74	0.66

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 43.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline semifinished	96.7	252.47	244.14	11.04	10.68
3	Sheet wafers (in candy Marshmallows)	95.5	136.33	130.20	5.96	5.70
	Total	11.3 88.7	1009.78	895.96	44.17	39.19
	Losses 1.0%			8.96		0.39
	Output	11.3 88.7	1000.00	887.00	43.74	38.80
	Losses before baking/boiling, shrinkage 0.49985%	88.7	5.05	4.48	0.22	0.20
	Baking/boiling -0.03%		-0.32		-0.014
	Losses after baking/boiling, shrinkage 0.49985%	88.7	5.05	4.48	0.22	0.20

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 13.12 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	1.50	1.26
3	Cocoa-butter [cocoa butter]	100.0	73.47	73.47	0.96	0.96
4	Cognac	—	16.33	—	0.21	—
5	Vanillin	—	0.32	—	0.004	—
	Total	11.4 88.6	1020.63	904.07	13.39	11.86
	Losses 2.0%			18.07		0.24
	Output	11.4 88.6	1000.00	886.00	13.12	11.63
	Losses before baking/boiling, shrinkage 0.99952%	88.6	10.20	9.04	0.13	0.12
	Baking/boiling 0.02%		0.23		0.003
	Losses after baking/boiling, shrinkage 0.99952%	88.6	10.20	9.04	0.13	0.12

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 13.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	19.79	—	0.26	—
	Total	10.8 89.2	1009.35	900.50	13.25	11.82
	Losses 0.5%			4.50		0.059
	Output	10.4 89.6	1000.00	896.00	13.12	11.76
	Losses before baking/boiling, shrinkage 0.24984%	89.2	2.52	2.25	0.033	0.030
	Baking/boiling 0.43%		4.32		0.057
	Losses after baking/boiling, shrinkage 0.24984%	89.6	2.51	2.25	0.033	0.030

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 11.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	403.59	393.50	4.46	4.35
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.36	33.90	0.45	0.37
4	Cocoa-butter [cocoa butter]	100.0	32.21	32.21	0.36	0.36
5	Cocoa mass	97.4	20.09	19.57	0.22	0.22
6	Sign up
7	Vanillin	—	0.51	—	0.006	—
8	Essence of rum	—	0.16	—	0.002	—
	Total	3.3 96.7	1011.57	978.67	11.17	10.81
	Losses 1.2%			11.67		0.13
	Output	3.3 96.7	1000.00	967.00	11.04	10.68
	Losses before baking/boiling, shrinkage 0.59647%	96.7	6.03	5.84	0.067	0.064
	Baking/boiling -0.05%		-0.50		-0.006
	Losses after baking/boiling, shrinkage 0.59647%	96.7	6.04	5.84	0.067	0.064

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 43.74 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Mandarin cooking	69.0	444.39	306.63	19.44	13.41
3	Apple puree [GOST]	10.0	444.30	44.43	19.44	1.94
4	Starch syrup	78.0	59.26	46.22	2.59	2.02
5	Liqueur "Yuzhny"	40.0	14.80	5.92	0.65	0.26
6	Sign up
7	Citric acid (E330)	91.2	1.51	1.38	0.066	0.060
8	Essence tangerine	—	0.37	—	0.016	—
	Total	39.7 60.3	1416.32	854.52	61.95	37.38
	Losses 1.7%			14.52		0.64
	Output	16.0 84.0	1000.00	840.00	43.74	36.74
	Losses before baking/boiling, shrinkage 0.84965%	60.3	12.03	7.26	0.53	0.32
	Baking/boiling 28.17%		395.64		17.31
	Losses after baking/boiling, shrinkage 0.84965%	84.0	8.64	7.26	0.38	0.32

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 27.16 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	416.90	41.69	11.32	1.13
3	Granulated sugar	99.85	416.83	416.20	11.32	11.31
4	Starch syrup	78.0	64.13	50.02	1.74	1.36
5	Cognac	—	16.03	—	0.44	—
6	Sign up
7	Alcohol	—	6.41	—	0.17	—
8	Vanillin	—	0.32	—	0.009	—
9	Essence strawberry	—	0.24	—	0.007	—
	Total	39.9 60.1	1410.04	846.76	38.30	23.00
	Losses 0.8%			6.76		0.18
	Output	16.0 84.0	1000.00	840.00	27.16	22.82
	Losses before baking/boiling, shrinkage 0.3994%	60.1	5.63	3.38	0.15	0.092
	Baking/boiling 28.51%		400.38		10.88
	Losses after baking/boiling, shrinkage 0.3994%	84.0	4.03	3.38	0.11	0.092

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 12.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	1.88	1.47
3	water	—	57.62	—	0.75	—
	Total	9.0 91.0	1008.07	917.35	13.09	11.91
	Losses 0.8%			7.35		0.10
	Output	9.0 91.0	1000.00	910.00	12.99	11.82
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.052	0.048
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.052	0.048

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 10.71 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	3.21	2.38
3	Starch syrup	78.0	90.01	70.21	0.96	0.75
	Total	9.8 90.2	1007.82	909.09	10.80	9.74
	Losses 1.0%			9.09		0.10
	Output	10.0 90.0	1000.00	900.00	10.71	9.64
	Losses before baking/boiling, shrinkage 0.50001%	90.2	5.04	4.55	0.054	0.049
	Baking/boiling -0.23%		-2.27		-0.024
	Losses after baking/boiling, shrinkage 0.50001%	90.0	5.05	4.55	0.054	0.049

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 5.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	811.56	810.34	4.52	4.52
	Total	59.9 40.1	2504.95	1005.08	13.96	5.60
	Losses 1.5%			15.08		0.084
	Output	1.0 99.0	1000.00	990.00	5.57	5.52
	Losses before baking/boiling, shrinkage 0.75031%	40.1	18.79	7.54	0.10	0.042
	Baking/boiling 59.47%		1478.54		8.24
	Losses after baking/boiling, shrinkage 0.75031%	99.0	7.62	7.54	0.042	0.042

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 3.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	2.5 97.5	1005.03	979.90	3.52	3.43
	Losses 0.5%			4.90		0.017
	Output	2.5 97.5	1000.00	975.00	3.50	3.41
	Losses before baking/boiling, shrinkage 0.25024%	97.5	2.52	2.45	0.009	0.009
	Losses after baking/boiling, shrinkage 0.25024%	97.5	2.52	2.45	0.009	0.009

Consolidated recipe, k=1.010248
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 172 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.2	57.75	57.29	58.34	57.87
2	Granulated sugar	99.85	52.37	52.29	52.90	52.82
3	Apple puree [GOST]	10.0	30.76	3.08	31.07	3.11
4	Mandarin cooking	69.0	19.44	13.41	19.64	13.55
5	Strawberry cooking	69.0	13.07	9.01	13.20	9.11
6	Sign up	11.5	9.44	1.09	9.53	1.10
7	Roasted almond kernel	97.5	7.98	7.78	8.06	7.86
8	Starch syrup	78.0	7.18	5.60	7.25	5.66
9	Sheet wafers (in candy Marshmallows)	95.5	5.96	5.70	6.02	5.75
10	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	3.21	2.38	3.25	2.40
11	Sign up	84.0	1.95	1.63	1.97	1.65
12	Cocoa-butter [cocoa butter]	100.0	1.32	1.32	1.33	1.33
13	Cognac	—	1.02	—	1.03	—
14	water	—	0.75	—	0.76	—
15	Liqueur "Yuzhny"	40.0	0.65	0.26	0.65	0.26
16	Sign up	85.0	0.54	0.46	0.54	0.46
17	Cocoa mass	97.4	0.22	0.22	0.22	0.22
18	Alcohol	—	0.17	—	0.18	—
19	Citric acid (E330)	91.2	0.066	0.060	0.067	0.061
20	Vanillin	—	0.019	—	0.019	—
21	Sign up	—	0.016	—	0.016	—
22	Essence strawberry	—	0.007	—	0.007	—
23	Essence of rum	—	0.002	—	0.002	—
	Total		213.87	161.56	216.06	163.22
	Total phase loss 2.9%			4.64
	Other losses 1.0%					1.66
	General losses 3.9%					6.30
	Output	91.2	172.00	156.92	172.00	156.92

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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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