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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 238 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 383.86 380.41 91.36 90.54 
Total6.7 93.3 1010.16 942.82 240.42 224.39 
Losses 1.0%9.42 2.24 
Output6.7 93.3 1000.00 933.40 222.15 
Losses before baking/boiling, shrinkage 0.4997%93.3 5.05 4.71 1.20 1.12 
Baking/boiling 0.01%0.0650.015
Losses after baking/boiling, shrinkage 0.4997%93.3 5.05 4.71 1.20 1.12 
List of recipes
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 149.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Top layer88.3 222.38 196.36 33.15 29.27 
Total10.2 89.8 1010.31 907.07 150.60 135.21 
Losses 1.0%9.07 1.35 
Output10.2 89.8 1000.00 898.00 149.06 133.86 
Losses before baking/boiling, shrinkage 0.5002%89.8 5.05 4.54 0.75 0.68 
Baking/boiling 0.02%0.20 0.030
Losses after baking/boiling, shrinkage 0.5002%89.8 5.05 4.54 0.75 0.68 
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 117.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Essence coffee—  0.42 —   0.049—   
Total10.0 90.0 1007.67 906.52 118.35 106.47 
Losses 0.5%4.52 0.53 
Output9.8 90.2 1000.00 902.00 117.45 105.94 
Losses before baking/boiling, shrinkage 0.24958%90.0 2.51 2.26 0.30 0.27 
Baking/boiling 0.26%2.65 0.31 
Losses after baking/boiling, shrinkage 0.24958%90.2 2.51 2.26 0.29 0.27 
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 33.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 168.54 124.72 5.59 4.13 
3Sugar lipstick91.0 143.65 130.72 4.76 4.33 
4Coffee extract3.0 80.00 2.40 2.65 0.080
Total13.5 86.5 1026.23 887.44 34.02 29.42 
Losses 0.5%4.44 0.15 
Output11.7 88.3 1000.00 883.00 33.15 29.27 
Losses before baking/boiling, shrinkage 0.25032%86.5 2.57 2.22 0.0850.074
Baking/boiling 2.07%21.15 0.70 
Losses after baking/boiling, shrinkage 0.25032%88.3 2.52 2.22 0.0830.074
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 118.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 380.54 281.60 45.02 33.31 
3Starch syrup78.0 76.11 59.37 9.00 7.02 
Total11.3 88.7 1027.47 910.93 121.55 107.76 
Losses 1.2%10.93 1.29 
Output10.0 90.0 1000.00 900.00 118.30 106.47 
Losses before baking/boiling, shrinkage 0.59989%88.7 6.16 5.46 0.73 0.65 
Baking/boiling 1.49%15.23 1.80 
Losses after baking/boiling, shrinkage 0.59989%90.0 6.07 5.46 0.72 0.65 
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 4.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   1.16 —   
3Starch syrup78.0 104.63 81.61 0.50 0.39 
Total22.6 77.4 1185.97 917.35 5.65 4.37 
Losses 0.8%7.35 0.035
Output9.0 91.0 1000.00 910.00 4.76 4.33 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.0230.017
Baking/boiling 15.0%177.18 0.84 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.0190.017
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 2.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Ground coffee98.0 357.10 349.96 0.95 0.93 
Total with sanitary waste73.9 26.1 1341.23 349.96 3.56 0.93 
1Sign up
Total without sanitary waste97.0 3.0 1021.93 30.66 2.71 0.081
Losses 2.1%0.66 0.002
Output97.0 3.0 1000.00 30.00 2.65 0.080
Losses before baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.0290.001
Losses after baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.0290.001
Consolidated recipe, k=1.016673
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 238 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 91.36 90.54 92.88 92.05 
2Granulated sugar99.8571.51 71.41 72.71 72.60 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 50.60 37.45 51.45 38.07 
4Chocolate semi-finished product99.3 21.02 20.87 21.37 21.22 
5Starch syrup78.0 9.50 7.41 9.66 7.54 
6Sign up—  3.77 —   3.84 —   
7Ground coffee98.0 0.95 0.93 0.96 0.94 
8Essence coffee—  0.049—   0.050—   
Total with sanitary waste248.77 228.60 252.91 232.41 
1Sign up100.0 0.85 0.85 0.86 0.86 
Total without sanitary waste247.92 227.75 252.05 231.55 
Total phase loss 2.5%5.60 
Other losses 1.6%3.80 
General losses 4.1%9.40 
Output93.3 238.00 222.15 238.00 222.15 
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