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All groups → All products → Sweets → Sets of sweets → No. 292 "Jubilee set" (creamy) → No. 292 set → Consolidated recipe

Consolidated recipe: No. 292 "Jubilee set" (creamy)

No. 292 "Jubilee set" (creamy) No. 292 set
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 644.3 kg product set
in kind
in solids
in kind
in solids
1Sign up
2View No. 288.3 500.00 441.45 322.15 284.43 
Total9.3 90.7 1000.00 907.20 644.30 584.51 
Output9.3 90.7 1000.00 907.20 584.51 
List of recipes
No. 292 "Jubilee set" (creamy) view No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 322.15 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate "Extra with milk"99.2 442.71 439.17 142.62 141.48 
Total6.8 93.2 1017.22 947.61 327.70 305.27 
Losses 1.7%16.11 5.19 
Output6.8 93.2 1000.00 931.50 322.15 300.08 
Losses before baking/boiling, shrinkage 0.85002%93.2 8.65 8.05 2.79 2.59 
Baking/boiling -0.01%-0.074-0.024
Losses after baking/boiling, shrinkage 0.85002%93.2 8.65 8.05 2.79 2.59 
No. 292 "Jubilee set" (creamy) view No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 322.15 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Fondant glaze89.6 306.13 274.29 98.62 88.36 
3Chocolate "Extra with milk"99.2 183.71 182.24 59.18 58.71 
4Finishing cream88.6 71.41 63.27 23.00 20.38 
Total11.7 88.3 1020.43 900.92 328.73 290.23 
Losses 2.0%18.02 5.81 
Output11.7 88.3 1000.00 882.90 322.15 284.43 
Losses before baking/boiling, shrinkage 1.00017%88.3 10.21 9.01 3.29 2.90 
Baking/boiling 0.0%0.0180.006
Losses after baking/boiling, shrinkage 1.00017%88.3 10.21 9.01 3.29 2.90 
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 98.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  19.79 —   1.95 —   
Total10.8 89.2 1009.35 900.50 99.54 88.81 
Losses 0.5%4.50 0.44 
Output10.4 89.6 1000.00 896.00 98.62 88.36 
Losses before baking/boiling, shrinkage 0.24984%89.2 2.52 2.25 0.25 0.22 
Baking/boiling 0.43%4.32 0.43 
Losses after baking/boiling, shrinkage 0.24984%89.6 2.51 2.25 0.25 0.22 
Finishing cream in candy No. 292
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 23 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 116.08 97.51 2.67 2.24 
3Cocoa-butter [cocoa butter]100.0 74.63 74.63 1.72 1.72 
4Cognac—  16.58 —   0.38 —   
5Vanillin—  0.33 —   0.008—   
Total11.4 88.6 1036.76 918.36 23.85 21.13 
Losses 3.5%32.36 0.74 
Output11.4 88.6 1000.00 886.00 23.00 20.38 
Losses before baking/boiling, shrinkage 1.762%88.6 18.27 16.18 0.42 0.37 
Baking/boiling 0.02%0.23 0.005
Losses after baking/boiling, shrinkage 1.762%88.6 18.26 16.18 0.42 0.37 
Milk chocolate cream (in candy) in candy No. 292
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 185.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 294.46 247.35 54.50 45.78 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 98.16 72.64 18.17 13.44 
4Cognac—  29.45 —   5.45 —   
5Alcohol—  9.82 —   1.82 —   
6Sign up
Total11.5 88.5 1019.85 903.05 188.75 167.14 
Losses 2.0%18.05 3.34 
Output11.5 88.5 1000.00 885.00 185.08 163.79 
Losses before baking/boiling, shrinkage 0.99953%88.5 10.19 9.03 1.89 1.67 
Baking/boiling -0.05%-0.54 -0.10 
Losses after baking/boiling, shrinkage 0.99953%88.5 10.20 9.03 1.89 1.67 
Candy body No. 292 view No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 147.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85351.93 351.40 52.06 51.98 
3Cognac—  41.34 —   6.12 —   
4Dried almond kernel96.0 40.90 39.26 6.05 5.81 
5Alcohol—  20.67 —   3.06 —   
6Sign up
Total21.0 79.0 1075.15 849.55 159.04 125.67 
Losses 2.3%19.55 2.89 
Output17.0 83.0 1000.00 830.00 147.92 122.78 
Losses before baking/boiling, shrinkage 1.15047%79.0 12.37 9.77 1.83 1.45 
Baking/boiling 4.8%51.01 7.54 
Losses after baking/boiling, shrinkage 1.15047%83.0 11.78 9.77 1.74 1.45 
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 97.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 144.98 113.08 14.15 11.04 
3water—  57.62 —   5.62 —   
Total9.0 91.0 1008.07 917.35 98.38 89.52 
Losses 0.8%7.35 0.72 
Output9.0 91.0 1000.00 910.00 97.59 88.81 
Losses before baking/boiling, shrinkage 0.4004%91.0 4.04 3.67 0.39 0.36 
Losses after baking/boiling, shrinkage 0.4004%91.0 4.04 3.67 0.39 0.36 
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 19.07 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 300.00 222.00 5.72 4.23 
3Starch syrup78.0 90.01 70.21 1.72 1.34 
Total9.8 90.2 1007.82 909.09 19.22 17.34 
Losses 1.0%9.09 0.17 
Output10.0 90.0 1000.00 900.00 19.07 17.17 
Losses before baking/boiling, shrinkage 0.50001%90.2 5.04 4.55 0.10 0.087
Baking/boiling -0.23%-2.27 -0.043
Losses after baking/boiling, shrinkage 0.50001%90.0 5.05 4.55 0.10 0.087
Consolidated recipe, k=1.007835
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 644.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.2 310.58 308.10 313.02 310.51 
2Granulated sugar99.85142.45 142.24 143.57 143.35 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 115.62 85.56 116.53 86.23 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 57.17 48.02 57.62 48.40 
5Starch syrup78.0 15.87 12.38 15.99 12.47 
6Sign up—  13.90 —   14.01 —   
7Dried almond kernel96.0 6.05 5.81 6.10 5.85 
8water—  5.62 —   5.67 —   
9Alcohol—  4.88 —   4.91 —   
10Cocoa-butter [cocoa butter]100.0 1.72 1.72 1.73 1.73 
11Sign up—  0.072—   0.073—   
Total673.92 603.82 679.20 608.55 
Total phase loss 3.2%19.31 
Other losses 0.78%4.73 
General losses 4.0%24.04 
Output90.7 644.30 584.51 644.30 584.51 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on No. 292 "Jubilee set" (creamy) contained in handbooks:

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