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All groups → All products → Sweets → Sets of sweets → No. 291 "Jubilee set" (Fruit) → view No. 1 → Consolidated recipe

Consolidated recipe: 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 956.7 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	467.19	463.46
3	Almond nibs	97.5	20.35	19.84	19.47	18.98
	Total	6.1 93.9	1017.34	955.45	973.29	914.08
	Losses 1.7%			16.25		15.54
	Output	6.1 93.9	1000.00	939.20		898.53
	Losses before baking/boiling, shrinkage 0.85023%	93.9	8.65	8.12	8.28	7.77
	Baking/boiling 0.0%		0.041		0.039
	Losses after baking/boiling, shrinkage 0.85023%	93.9	8.65	8.12	8.27	7.77

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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 486.63 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline semifinished	96.7	252.47	244.14	122.86	118.80
3	Sheet wafers (in candy Marshmallows)	95.5	136.33	130.20	66.34	63.36
	Total	11.3 88.7	1009.78	895.96	491.38	436.00
	Losses 1.0%			8.96		4.36
	Output	11.3 88.7	1000.00	887.00	486.63	431.64
	Losses before baking/boiling, shrinkage 0.49985%	88.7	5.05	4.48	2.46	2.18
	Baking/boiling -0.03%		-0.32		-0.15
	Losses after baking/boiling, shrinkage 0.49985%	88.7	5.05	4.48	2.46	2.18

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 122.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	403.59	393.50	49.58	48.34
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.36	33.90	4.96	4.17
4	Cocoa-butter [cocoa butter]	100.0	32.21	32.21	3.96	3.96
5	Cocoa mass	97.4	20.09	19.57	2.47	2.40
6	Sign up
7	Vanillin	—	0.51	—	0.063	—
8	Essence of rum	—	0.16	—	0.020	—
	Total	3.3 96.7	1011.57	978.67	124.28	120.24
	Losses 1.2%			11.67		1.43
	Output	3.3 96.7	1000.00	967.00	122.86	118.80
	Losses before baking/boiling, shrinkage 0.59647%	96.7	6.03	5.84	0.74	0.72
	Baking/boiling -0.05%		-0.50		-0.061
	Losses after baking/boiling, shrinkage 0.59647%	96.7	6.04	5.84	0.74	0.72

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 302.18 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	416.90	41.69	125.98	12.60
3	Granulated sugar	99.85	416.83	416.20	125.96	125.77
4	Starch syrup	78.0	64.13	50.02	19.38	15.12
5	Cognac	—	16.03	—	4.84	—
6	Sign up
7	Alcohol	—	6.41	—	1.94	—
8	Vanillin	—	0.32	—	0.10	—
9	Essence strawberry	—	0.24	—	0.073	—
	Total	39.9 60.1	1410.04	846.76	426.09	255.88
	Losses 0.8%			6.76		2.04
	Output	16.0 84.0	1000.00	840.00	302.18	253.84
	Losses before baking/boiling, shrinkage 0.3994%	60.1	5.63	3.38	1.70	1.02
	Baking/boiling 28.51%		400.38		120.99
	Losses after baking/boiling, shrinkage 0.3994%	84.0	4.03	3.38	1.22	1.02

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 61.99 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	811.56	810.34	50.31	50.23
	Total	59.9 40.1	2504.95	1005.08	155.27	62.30
	Losses 1.5%			15.08		0.93
	Output	1.0 99.0	1000.00	990.00	61.99	61.37
	Losses before baking/boiling, shrinkage 0.75031%	40.1	18.79	7.54	1.17	0.47
	Baking/boiling 59.47%		1478.54		91.65
	Losses after baking/boiling, shrinkage 0.75031%	99.0	7.62	7.54	0.47	0.47

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 19.47 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	2.5 97.5	1005.03	979.90	19.57	19.08
	Losses 0.5%			4.90		0.10
	Output	2.5 97.5	1000.00	975.00	19.47	18.98
	Losses before baking/boiling, shrinkage 0.25024%	97.5	2.52	2.45	0.049	0.048
	Losses after baking/boiling, shrinkage 0.25024%	97.5	2.52	2.45	0.049	0.048

Consolidated recipe, k=1.011902
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 956.7 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.2	467.19	463.46	472.76	468.97
2	Granulated sugar	99.85	176.27	176.00	178.36	178.10
3	Strawberry cooking	69.0	145.34	100.29	147.07	101.48
4	Apple puree [GOST]	10.0	125.98	12.60	127.48	12.75
5	Pasteurized milk the weight ratio of fat 3.2%	11.5	104.97	12.07	106.22	12.22
6	Sign up	97.5	69.15	67.42	69.97	68.22
7	Sheet wafers (in candy Marshmallows)	95.5	66.34	63.36	67.13	64.11
8	Starch syrup	78.0	19.38	15.12	19.61	15.30
9	Cognac	—	6.09	—	6.16	—
10	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.96	4.17	5.02	4.21
11	Sign up	100.0	3.96	3.96	4.00	4.00
12	Agar (E406)	85.0	2.48	2.11	2.51	2.13
13	Cocoa mass	97.4	2.47	2.40	2.50	2.43
14	Alcohol	—	1.94	—	1.96	—
15	Vanillin	—	0.16	—	0.16	—
16	Sign up	—	0.073	—	0.073	—
17	Essence of rum	—	0.020	—	0.020	—
	Total		1196.76	922.94	1211.01	933.93
	Total phase loss 2.6%			24.41
	Other losses 1.2%					10.98
	General losses 3.8%					35.40
	Output	93.9	956.70	898.53	956.70	898.53

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	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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No. 291 "Jubilee set" (Fruit) (view No. 1) included in recipes:

No. 291 "Jubilee set" (Fruit)

No. 291 set

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)

No. 291 "Jubilee set" (Fruit) (view No. 1) included in recipes:

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

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