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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → №293_2 Coffee → Consolidated recipe

Consolidated recipe №293 "Chocolate set"

№293_2 Coffee
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 497 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 333.30 330.30 165.65 164.16 
Total6.9 93.1 1010.03 940.71 501.98 467.53 
Losses 1.0%9.41 4.68 
Output6.9 93.1 1000.00 931.30 462.86 
Losses before baking/boiling, shrinkage 0.50019%93.1 5.05 4.71 2.51 2.34 
Baking/boiling -0.01%-0.075-0.037
Losses after baking/boiling, shrinkage 0.50019%93.1 5.05 4.71 2.51 2.34 
List of recipes
Candy body No. 293 2 Coffee
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 336.33 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 174.13 128.86 58.57 43.34 
3Sugar lipstick91.0 152.37 138.66 51.25 46.64 
4Coffee extract3.0 58.00 1.74 19.51 0.59 
Total11.6 88.4 1035.54 915.74 348.29 307.99 
Losses 1.5%13.74 4.62 
Output9.8 90.2 1000.00 902.00 336.33 303.37 
Losses before baking/boiling, shrinkage 0.74998%88.4 7.77 6.87 2.61 2.31 
Baking/boiling 1.96%20.16 6.78 
Losses after baking/boiling, shrinkage 0.74998%90.2 7.61 6.87 2.56 2.31 
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 51.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   12.52 —   
3Starch syrup78.0 104.63 81.61 5.36 4.18 
Total22.6 77.4 1185.97 917.35 60.78 47.01 
Losses 0.8%7.35 0.38 
Output9.0 91.0 1000.00 910.00 51.25 46.64 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.24 0.19 
Baking/boiling 15.0%177.18 9.08 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.21 0.19 
Coffee extract in candy No. 293 (revision No. 2)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Ground coffee98.0 357.10 349.96 6.97 6.83 
Total with sanitary waste83.7 16.3 2142.80 349.96 41.80 6.83 
1Sign up
Total without sanitary waste98.3 1.7 1823.57 30.73 35.57 0.60 
Losses 2.4%0.73 0.014
Output97.0 3.0 1000.00 30.00 19.51 0.59 
Losses before baking/boiling, shrinkage 1.18459%1.7 21.60 0.36 0.42 0.007
Baking/boiling 43.83%789.83 15.41 
Losses after baking/boiling, shrinkage 1.18459%3.0 12.13 0.36 0.24 0.007
Consolidated recipe, k=1.025653
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 497 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 218.97 217.43 224.58 223.01 
2Chocolate glaze [Skurikhin]99.1 165.65 164.16 169.90 168.37 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 58.57 43.34 60.07 44.45 
4water—  47.36 —   48.57 —   
5Granulated sugar99.8542.89 42.83 43.99 43.93 
6Sign up98.0 6.97 6.83 7.14 7.00 
7Starch syrup78.0 5.36 4.18 5.50 4.29 
Total with sanitary waste545.76 478.77 559.76 491.05 
1Sign up100.0 6.23 6.23 6.39 6.39 
Total without sanitary waste539.53 472.54 553.38 484.67 
Total phase loss 2.1%9.69 
Other losses 2.5%12.12 
General losses 4.5%21.81 
Output93.1 497.00 462.86 497.00 462.86 
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