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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → №293_8 Turkish coffee → Consolidated recipe

Consolidated recipe: №293 "Chocolate set"

№293_8 Turkish coffee
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 566.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	383.86	380.41	217.50	215.54
	Total	6.7 93.3	1010.16	942.82	572.36	534.20
	Losses 1.0%			9.42		5.34
	Output	6.7 93.3	1000.00	933.40		528.86
	Losses before baking/boiling, shrinkage 0.4997%	93.3	5.05	4.71	2.86	2.67
	Baking/boiling 0.01%		0.065		0.037
	Losses after baking/boiling, shrinkage 0.4997%	93.3	5.05	4.71	2.86	2.67

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Candy body No. 293 Retz. No. 8 candy"Turkish coffee"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 354.86 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Top layer	88.3	222.38	196.36	78.91	69.68
	Total	10.2 89.8	1010.31	907.07	358.52	321.89
	Losses 1.0%			9.07		3.22
	Output	10.2 89.8	1000.00	898.00	354.86	318.67
	Losses before baking/boiling, shrinkage 0.5002%	89.8	5.05	4.54	1.79	1.61
	Baking/boiling 0.02%		0.20		0.072
	Losses after baking/boiling, shrinkage 0.5002%	89.8	5.05	4.54	1.79	1.61

Bottom layer in candy No. 293 (rev. No. 8)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 279.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Essence coffee	—	0.42	—	0.12	—
	Total	10.0 90.0	1007.67	906.52	281.75	253.47
	Losses 0.5%			4.52		1.27
	Output	9.8 90.2	1000.00	902.00	279.61	252.20
	Losses before baking/boiling, shrinkage 0.24958%	90.0	2.51	2.26	0.70	0.63
	Baking/boiling 0.26%		2.65		0.74
	Losses after baking/boiling, shrinkage 0.24958%	90.2	2.51	2.26	0.70	0.63

top layer in candy No. 293 (revision No. 8)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 78.91 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	168.54	124.72	13.30	9.84
3	Sugar lipstick	91.0	143.65	130.72	11.34	10.32
4	Coffee extract	3.0	80.00	2.40	6.31	0.19
	Total	13.5 86.5	1026.23	887.44	80.98	70.03
	Losses 0.5%			4.44		0.35
	Output	11.7 88.3	1000.00	883.00	78.91	69.68
	Losses before baking/boiling, shrinkage 0.25032%	86.5	2.57	2.22	0.20	0.18
	Baking/boiling 2.07%		21.15		1.67
	Losses after baking/boiling, shrinkage 0.25032%	88.3	2.52	2.22	0.20	0.18

Creamy brulee lipstick in candy No. 293 (revision No. 8,14,20)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 281.63 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	380.54	281.60	107.17	79.31
3	Starch syrup	78.0	76.11	59.37	21.44	16.72
	Total	11.3 88.7	1027.47	910.93	289.37	256.55
	Losses 1.2%			10.93		3.08
	Output	10.0 90.0	1000.00	900.00	281.63	253.47
	Losses before baking/boiling, shrinkage 0.59989%	88.7	6.16	5.46	1.74	1.54
	Baking/boiling 1.49%		15.23		4.29
	Losses after baking/boiling, shrinkage 0.59989%	90.0	6.07	5.46	1.71	1.54

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 11.34 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	244.35	—	2.77	—
3	Starch syrup	78.0	104.63	81.61	1.19	0.93
	Total	22.6 77.4	1185.97	917.35	13.44	10.40
	Losses 0.8%			7.35		0.083
	Output	9.0 91.0	1000.00	910.00	11.34	10.32
	Losses before baking/boiling, shrinkage 0.40039%	77.4	4.75	3.67	0.054	0.042
	Baking/boiling 15.0%		177.18		2.01
	Losses after baking/boiling, shrinkage 0.40039%	91.0	4.04	3.67	0.046	0.042

Coffee extract room # 293 (8.11.14) # 294 (2), 80.114
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 6.31 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Ground coffee	98.0	357.10	349.96	2.25	2.21
	Total with sanitary waste	73.9 26.1	1341.23	349.96	8.47	2.21
1	Sign up
	Total without sanitary waste	97.0 3.0	1021.93	30.66	6.45	0.19
	Losses 2.1%			0.66		0.004
	Output	97.0 3.0	1000.00	30.00	6.31	0.19
	Losses before baking/boiling, shrinkage 1.07313%	3.0	10.97	0.33	0.069	0.002
	Losses after baking/boiling, shrinkage 1.07313%	3.0	10.97	0.33	0.069	0.002

Consolidated recipe, k=1.016673
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 566.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.1	217.50	215.54	221.12	219.13
2	Granulated sugar	99.85	170.25	169.99	173.09	172.83
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	120.47	89.15	122.48	90.64
4	Chocolate semi-finished product	99.3	50.03	49.68	50.87	50.51
5	Starch syrup	78.0	22.62	17.64	23.00	17.94
6	Sign up	—	8.98	—	9.13	—
7	Ground coffee	98.0	2.25	2.21	2.29	2.25
8	Essence coffee	—	0.12	—	0.12	—
	Total with sanitary waste		592.23	544.22	602.10	553.29
1	Sign up	100.0	2.02	2.02	2.05	2.05
	Total without sanitary waste		590.21	542.20	600.05	551.24
	Total phase loss 2.5%			13.34
	Other losses 1.6%					9.04
	General losses 4.1%					22.38
	Output	93.3	566.60	528.86	566.60	528.86

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	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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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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