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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 780 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	380.91	377.86
3	Almond nibs	97.5	20.35	19.84	15.87	15.48
	Total	6.1 93.9	1017.34	955.45	793.53	745.25
	Losses 1.7%			16.25		12.67
	Output	6.1 93.9	1000.00	939.20		732.58
	Losses before baking/boiling, shrinkage 0.85023%	93.9	8.65	8.12	6.75	6.34
	Baking/boiling 0.0%		0.041		0.032
	Losses after baking/boiling, shrinkage 0.85023%	93.9	8.65	8.12	6.75	6.34

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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 396.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline semifinished	96.7	252.47	244.14	100.17	96.86
3	Sheet wafers (in candy Marshmallows)	95.5	136.33	130.20	54.09	51.65
	Total	11.3 88.7	1009.78	895.96	400.63	355.47
	Losses 1.0%			8.96		3.55
	Output	11.3 88.7	1000.00	887.00	396.75	351.91
	Losses before baking/boiling, shrinkage 0.49985%	88.7	5.05	4.48	2.00	1.78
	Baking/boiling -0.03%		-0.32		-0.13
	Losses after baking/boiling, shrinkage 0.49985%	88.7	5.05	4.48	2.00	1.78

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 100.17 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	403.59	393.50	40.43	39.42
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.36	33.90	4.04	3.40
4	Cocoa-butter [cocoa butter]	100.0	32.21	32.21	3.23	3.23
5	Cocoa mass	97.4	20.09	19.57	2.01	1.96
6	Sign up
7	Vanillin	—	0.51	—	0.051	—
8	Essence of rum	—	0.16	—	0.016	—
	Total	3.3 96.7	1011.57	978.67	101.33	98.03
	Losses 1.2%			11.67		1.17
	Output	3.3 96.7	1000.00	967.00	100.17	96.86
	Losses before baking/boiling, shrinkage 0.59647%	96.7	6.03	5.84	0.60	0.58
	Baking/boiling -0.05%		-0.50		-0.050
	Losses after baking/boiling, shrinkage 0.59647%	96.7	6.04	5.84	0.60	0.58

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 246.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	416.90	41.69	102.71	10.27
3	Granulated sugar	99.85	416.83	416.20	102.70	102.54
4	Starch syrup	78.0	64.13	50.02	15.80	12.32
5	Cognac	—	16.03	—	3.95	—
6	Sign up
7	Alcohol	—	6.41	—	1.58	—
8	Vanillin	—	0.32	—	0.079	—
9	Essence strawberry	—	0.24	—	0.059	—
	Total	39.9 60.1	1410.04	846.76	347.39	208.62
	Losses 0.8%			6.76		1.67
	Output	16.0 84.0	1000.00	840.00	246.37	206.95
	Losses before baking/boiling, shrinkage 0.3994%	60.1	5.63	3.38	1.39	0.83
	Baking/boiling 28.51%		400.38		98.64
	Losses after baking/boiling, shrinkage 0.3994%	84.0	4.03	3.38	0.99	0.83

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 50.54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	811.56	810.34	41.01	40.95
	Total	59.9 40.1	2504.95	1005.08	126.60	50.79
	Losses 1.5%			15.08		0.76
	Output	1.0 99.0	1000.00	990.00	50.54	50.03
	Losses before baking/boiling, shrinkage 0.75031%	40.1	18.79	7.54	0.95	0.38
	Baking/boiling 59.47%		1478.54		74.72
	Losses after baking/boiling, shrinkage 0.75031%	99.0	7.62	7.54	0.38	0.38

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 15.87 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
	Total	2.5 97.5	1005.03	979.90	15.95	15.55
	Losses 0.5%			4.90		0.078
	Output	2.5 97.5	1000.00	975.00	15.87	15.48
	Losses before baking/boiling, shrinkage 0.25024%	97.5	2.52	2.45	0.040	0.039
	Losses after baking/boiling, shrinkage 0.25024%	97.5	2.52	2.45	0.040	0.039

Consolidated recipe, k=1.011902
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 780 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.2	380.91	377.86	385.44	382.36
2	Granulated sugar	99.85	143.71	143.49	145.42	145.20
3	Strawberry cooking	69.0	118.50	81.76	119.91	82.74
4	Apple puree [GOST]	10.0	102.71	10.27	103.93	10.39
5	Pasteurized milk the weight ratio of fat 3.2%	11.5	85.58	9.84	86.60	9.96
6	Sign up	97.5	56.38	54.97	57.05	55.62
7	Sheet wafers (in candy Marshmallows)	95.5	54.09	51.65	54.73	52.27
8	Starch syrup	78.0	15.80	12.32	15.99	12.47
9	Cognac	—	4.96	—	5.02	—
10	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.04	3.40	4.09	3.44
11	Sign up	100.0	3.23	3.23	3.26	3.26
12	Agar (E406)	85.0	2.02	1.72	2.05	1.74
13	Cocoa mass	97.4	2.01	1.96	2.04	1.98
14	Alcohol	—	1.58	—	1.60	—
15	Vanillin	—	0.13	—	0.13	—
16	Sign up	—	0.059	—	0.060	—
17	Essence of rum	—	0.016	—	0.016	—
	Total		975.72	752.48	987.34	761.43
	Total phase loss 2.6%			19.90
	Other losses 1.2%					8.96
	General losses 3.8%					28.86
	Output	93.9	780.00	732.58	780.00	732.58

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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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