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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 78.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Fondant glaze	89.6	306.13	274.29	24.03	21.53
3	Chocolate "Extra with milk"	99.2	183.71	182.24	14.42	14.31
4	Finishing cream	88.6	71.41	63.27	5.61	4.97
	Total	11.7 88.3	1020.43	900.92	80.10	70.72
	Losses 2.0%			18.02		1.41
	Output	11.7 88.3	1000.00	882.90		69.31
	Losses before baking/boiling, shrinkage 1.00017%	88.3	10.21	9.01	0.80	0.71
	Baking/boiling 0.0%		0.018		0.001
	Losses after baking/boiling, shrinkage 1.00017%	88.3	10.21	9.01	0.80	0.71

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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 24.03 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	19.79	—	0.48	—
	Total	10.8 89.2	1009.35	900.50	24.26	21.64
	Losses 0.5%			4.50		0.11
	Output	10.4 89.6	1000.00	896.00	24.03	21.53
	Losses before baking/boiling, shrinkage 0.24984%	89.2	2.52	2.25	0.061	0.054
	Baking/boiling 0.43%		4.32		0.10
	Losses after baking/boiling, shrinkage 0.24984%	89.6	2.51	2.25	0.060	0.054

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 5.61 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	0.65	0.55
3	Cocoa-butter [cocoa butter]	100.0	74.63	74.63	0.42	0.42
4	Cognac	—	16.58	—	0.093	—
5	Vanillin	—	0.33	—	0.002	—
	Total	11.4 88.6	1036.76	918.36	5.81	5.15
	Losses 3.5%			32.36		0.18
	Output	11.4 88.6	1000.00	886.00	5.61	4.97
	Losses before baking/boiling, shrinkage 1.762%	88.6	18.27	16.18	0.10	0.091
	Baking/boiling 0.02%		0.23		0.001
	Losses after baking/boiling, shrinkage 1.762%	88.6	18.26	16.18	0.10	0.091

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 36.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	351.93	351.40	12.69	12.67
3	Cognac	—	41.34	—	1.49	—
4	Dried almond kernel	96.0	40.90	39.26	1.47	1.42
5	Alcohol	—	20.67	—	0.75	—
6	Sign up
	Total	21.0 79.0	1075.15	849.55	38.75	30.62
	Losses 2.3%			19.55		0.70
	Output	17.0 83.0	1000.00	830.00	36.05	29.92
	Losses before baking/boiling, shrinkage 1.15047%	79.0	12.37	9.77	0.45	0.35
	Baking/boiling 4.8%		51.01		1.84
	Losses after baking/boiling, shrinkage 1.15047%	83.0	11.78	9.77	0.42	0.35

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 23.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	3.45	2.69
3	water	—	57.62	—	1.37	—
	Total	9.0 91.0	1008.07	917.35	23.97	21.81
	Losses 0.8%			7.35		0.17
	Output	9.0 91.0	1000.00	910.00	23.78	21.64
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.10	0.087
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.10	0.087

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 4.65 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	1.39	1.03
3	Starch syrup	78.0	90.01	70.21	0.42	0.33
	Total	9.8 90.2	1007.82	909.09	4.68	4.23
	Losses 1.0%			9.09		0.042
	Output	10.0 90.0	1000.00	900.00	4.65	4.18
	Losses before baking/boiling, shrinkage 0.50001%	90.2	5.04	4.55	0.023	0.021
	Baking/boiling -0.23%		-2.27		-0.011
	Losses after baking/boiling, shrinkage 0.50001%	90.0	5.05	4.55	0.023	0.021

Consolidated recipe, k=1.003643
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 78.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	34.71	34.66	34.84	34.79
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	23.75	17.57	23.83	17.64
3	Chocolate "Extra with milk"	99.2	14.42	14.31	14.47	14.36
4	Starch syrup	78.0	3.87	3.02	3.88	3.03
5	Cognac	—	2.06	—	2.07	—
6	Sign up	96.0	1.47	1.42	1.48	1.42
7	water	—	1.37	—	1.38	—
8	Alcohol	—	0.75	—	0.75	—
9	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.65	0.55	0.65	0.55
10	Cocoa-butter [cocoa butter]	100.0	0.42	0.42	0.42	0.42
11	Sign up	—	0.009	—	0.009	—
	Total		83.47	71.93	83.78	72.20
	Total phase loss 3.7%			2.63
	Other losses 0.36%					0.26
	General losses 4.0%					2.89
	Output	88.3	78.50	69.31	78.50	69.31

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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)

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

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