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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_3 Rosita → Consolidated recipe

Consolidated recipe №293 "Chocolate set"

No. 293_3 Rosita
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 131.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	306.12	303.36	40.35	39.98
3	Chocolate praline for finishing	99.0	102.04	101.02	13.45	13.31
	Total	5.9 94.1	1020.41	960.31	134.49	126.57
	Losses 2.0%			19.21		2.53
	Output	5.9 94.1	1000.00	941.10		124.04
	Losses before baking/boiling, shrinkage 1.00007%	94.1	10.20	9.60	1.34	1.27
	Baking/boiling 0.0%		0.00		0.00
	Losses after baking/boiling, shrinkage 1.00007%	94.1	10.20	9.60	1.34	1.27

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Candy body No. 293 Recipe No. 3 candy "Rosita"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 80.69 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar (on the dust)	99.85	30.34	30.29	2.45	2.44
	Total	9.2 90.8	1010.31	917.17	81.53	74.01
	Losses 1.0%			9.17		0.74
	Output	9.2 90.8	1000.00	908.00	80.69	73.27
	Losses before baking/boiling, shrinkage 0.49976%	90.8	5.05	4.58	0.41	0.37
	Baking/boiling 0.02%		0.21		0.017
	Losses after baking/boiling, shrinkage 0.49976%	90.8	5.05	4.58	0.41	0.37

Chocolate praline for finishing in candy No. 293 (review No. 3)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 13.45 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	167.34	165.83	2.25	2.23
	Total	0.9 99.1	1004.86	995.82	13.51	13.39
	Losses 0.58%			5.82		0.078
	Output	1.0 99.0	1000.00	990.00	13.45	13.31
	Losses before baking/boiling, shrinkage 0.29203%	99.1	2.93	2.91	0.039	0.039
	Baking/boiling -0.1%		-1.01		-0.014
	Losses after baking/boiling, shrinkage 0.29203%	99.0	2.94	2.91	0.040	0.039

Marzipan mass in candy No. 293 (revision No. 3)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 79.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Dried almond kernel	96.0	232.29	223.00	18.37	17.63
3	Starch syrup	78.0	99.06	77.27	7.83	6.11
4	water	—	32.29	—	2.55	—
5	Alcohol	—	30.97	—	2.45	—
6	Sign up
	Total	9.5 90.5	1015.22	918.78	80.28	72.66
	Losses 1.5%			13.78		1.09
	Output	9.5 90.5	1000.00	905.00	79.08	71.57
	Losses before baking/boiling, shrinkage 0.7497%	90.5	7.61	6.89	0.60	0.54
	Losses after baking/boiling, shrinkage 0.7497%	90.5	7.61	6.89	0.60	0.54

Praline almond in candy No. 293 (review No. 3)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 11.26 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	278.44	271.48	3.14	3.06
3	Cocoa-butter [cocoa butter]	100.0	175.47	175.47	1.98	1.98
4	Vanilla essence	—	1.53	—	0.017	—
	Total	0.92 99.08	1012.36	1003.03	11.40	11.30
	Losses 1.2%			12.03		0.14
	Output	0.9 99.1	1000.00	991.00	11.26	11.16
	Losses before baking/boiling, shrinkage 0.59986%	99.08	6.07	6.02	0.068	0.068
	Baking/boiling 0.02%		0.22		0.002
	Losses after baking/boiling, shrinkage 0.59986%	99.1	6.07	6.02	0.068	0.068

Consolidated recipe, k=1.013165
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 131.8 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	55.26	55.17	55.98	55.90
2	Chocolate glaze [Skurikhin]	99.1	42.60	42.21	43.16	42.77
3	Dried almond kernel	96.0	18.37	17.63	18.61	17.87
4	Starch syrup	78.0	7.83	6.11	7.94	6.19
5	Roasted almond kernel	97.5	3.14	3.06	3.18	3.10
6	Sign up	—	2.55	—	2.59	—
7	Alcohol	—	2.45	—	2.48	—
8	Powdered sugar	99.85	2.45	2.44	2.48	2.48
9	Cocoa-butter [cocoa butter]	100.0	1.98	1.98	2.00	2.00
10	Vanilla essence	—	0.11	—	0.11	—
	Total		136.73	128.61	138.53	130.30
	Total phase loss 3.6%			4.57
	Other losses 1.3%					1.69
	General losses 4.8%					6.27
	Output	94.1	131.80	124.04	131.80	124.04

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Recipe on №293 "Chocolate set" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe №293 "Chocolate set"

Recipe on №293 "Chocolate set" contained in handbooks:

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