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All groups → All products → Sweets → Sets of sweets → No. 292 "Jubilee set" (creamy) → view No. 2 → Consolidated recipe

Consolidated recipe: 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 553.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fondant glaze	89.6	306.13	274.29	169.38	151.77
3	Chocolate "Extra with milk"	99.2	183.71	182.24	101.65	100.83
4	Finishing cream	88.6	71.41	63.27	39.51	35.01
	Total	11.7 88.3	1020.43	900.92	564.60	498.48
	Losses 2.0%			18.02		9.97
	Output	11.7 88.3	1000.00	882.90		488.51
	Losses before baking/boiling, shrinkage 1.00017%	88.3	10.21	9.01	5.65	4.99
	Baking/boiling 0.0%		0.018		0.010
	Losses after baking/boiling, shrinkage 1.00017%	88.3	10.21	9.01	5.65	4.99

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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 169.38 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	19.79	—	3.35	—
	Total	10.8 89.2	1009.35	900.50	170.97	152.53
	Losses 0.5%			4.50		0.76
	Output	10.4 89.6	1000.00	896.00	169.38	151.77
	Losses before baking/boiling, shrinkage 0.24984%	89.2	2.52	2.25	0.43	0.38
	Baking/boiling 0.43%		4.32		0.73
	Losses after baking/boiling, shrinkage 0.24984%	89.6	2.51	2.25	0.43	0.38

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 39.51 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	116.08	97.51	4.59	3.85
3	Cocoa-butter [cocoa butter]	100.0	74.63	74.63	2.95	2.95
4	Cognac	—	16.58	—	0.66	—
5	Vanillin	—	0.33	—	0.013	—
	Total	11.4 88.6	1036.76	918.36	40.96	36.29
	Losses 3.5%			32.36		1.28
	Output	11.4 88.6	1000.00	886.00	39.51	35.01
	Losses before baking/boiling, shrinkage 1.762%	88.6	18.27	16.18	0.72	0.64
	Baking/boiling 0.02%		0.23		0.009
	Losses after baking/boiling, shrinkage 1.762%	88.6	18.26	16.18	0.72	0.64

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 254.06 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	351.93	351.40	89.41	89.28
3	Cognac	—	41.34	—	10.50	—
4	Dried almond kernel	96.0	40.90	39.26	10.39	9.98
5	Alcohol	—	20.67	—	5.25	—
6	Sign up
	Total	21.0 79.0	1075.15	849.55	273.16	215.84
	Losses 2.3%			19.55		4.97
	Output	17.0 83.0	1000.00	830.00	254.06	210.87
	Losses before baking/boiling, shrinkage 1.15047%	79.0	12.37	9.77	3.14	2.48
	Baking/boiling 4.8%		51.01		12.96
	Losses after baking/boiling, shrinkage 1.15047%	83.0	11.78	9.77	2.99	2.48

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 167.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	24.30	18.95
3	water	—	57.62	—	9.66	—
	Total	9.0 91.0	1008.07	917.35	168.97	153.76
	Losses 0.8%			7.35		1.23
	Output	9.0 91.0	1000.00	910.00	167.61	152.53
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.68	0.62
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.68	0.62

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 32.76 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	9.83	7.27
3	Starch syrup	78.0	90.01	70.21	2.95	2.30
	Total	9.8 90.2	1007.82	909.09	33.02	29.78
	Losses 1.0%			9.09		0.30
	Output	10.0 90.0	1000.00	900.00	32.76	29.48
	Losses before baking/boiling, shrinkage 0.50001%	90.2	5.04	4.55	0.17	0.15
	Baking/boiling -0.23%		-2.27		-0.074
	Losses after baking/boiling, shrinkage 0.50001%	90.0	5.05	4.55	0.17	0.15

Consolidated recipe, k=1.003643
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 553.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	244.66	244.29	245.55	245.18
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	167.38	123.86	167.99	124.31
3	Chocolate "Extra with milk"	99.2	101.65	100.83	102.02	101.20
4	Starch syrup	78.0	27.25	21.25	27.35	21.33
5	Cognac	—	14.51	—	14.56	—
6	Sign up	96.0	10.39	9.98	10.43	10.01
7	water	—	9.66	—	9.69	—
8	Alcohol	—	5.25	—	5.27	—
9	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.59	3.85	4.60	3.87
10	Cocoa-butter [cocoa butter]	100.0	2.95	2.95	2.96	2.96
11	Sign up	—	0.064	—	0.064	—
	Total		588.34	507.02	590.49	508.86
	Total phase loss 3.7%			18.51
	Other losses 0.36%					1.85
	General losses 4.0%					20.35
	Output	88.3	553.30	488.51	553.30	488.51

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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No. 292 "Jubilee set" (creamy) (view No. 2) included in recipes:

No. 292 "Jubilee set" (creamy)

No. 292 set

Recipe on No. 292 "Jubilee set" (creamy) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

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

No. 292 "Jubilee set" (creamy) (view No. 2) included in recipes:

Recipe on No. 292 "Jubilee set" (creamy) contained in handbooks:

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