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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_9 Bars → Consolidated recipe

Consolidated recipe: №293 "Chocolate set"

No. 293_9 Bars
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 592.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 438.75 434.80 259.87 257.53 
Total1.0 99.0 1020.35 1010.00 604.35 598.23 
Losses 2.0%20.20 11.97 
Output1.0 99.0 1000.00 989.80 586.26 
Losses before baking/boiling, shrinkage 1.00018%99.0 10.21 10.10 6.04 5.98 
Baking/boiling -0.01%-0.061-0.036
Losses after baking/boiling, shrinkage 1.00018%99.0 10.21 10.10 6.04 5.98 
List of recipes
Candy body No. 293 Retz. No. 9 Conf. "Bars"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 344.48 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8523.80 23.76 8.20 8.19 
3Essence orange—  0.99 —   0.34 —   
Total1.2 98.8 1015.98 1004.05 349.99 345.88 
Losses 1.5%15.05 5.18 
Output1.1 98.9 1000.00 989.00 344.48 340.69 
Losses before baking/boiling, shrinkage 0.74952%98.8 7.62 7.53 2.62 2.59 
Baking/boiling 0.07%0.76 0.26 
Losses after baking/boiling, shrinkage 0.74952%98.9 7.61 7.53 2.62 2.59 
Praline semifinished in candy No. 293 (rev. No. 9)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 341.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 162.68 158.45 55.55 54.10 
3Roasted hazelnut kernel97.5 119.80 116.80 40.91 39.88 
4Roasted almond kernel97.5 119.77 116.78 40.90 39.87 
5Cocoa-butter [cocoa butter]100.0 43.56 43.56 14.87 14.87 
Total1.1 98.9 1012.08 1001.01 345.57 341.79 
Losses 1.2%12.01 4.10 
Output1.1 98.9 1000.00 989.00 341.45 337.69 
Losses before baking/boiling, shrinkage 0.59998%98.9 6.07 6.01 2.07 2.05 
Baking/boiling -0.01%-0.065-0.022
Losses after baking/boiling, shrinkage 0.59998%98.9 6.07 6.01 2.07 2.05 
Consolidated recipe, k=1.012609
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 592.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 259.87 257.53 263.15 260.78 
2Powdered sugar99.85201.55 201.25 204.09 203.78 
3Cocoa mass97.4 55.55 54.10 56.25 54.78 
4Roasted hazelnut kernel97.5 40.91 39.88 41.42 40.39 
5Roasted almond kernel97.5 40.90 39.87 41.41 40.38 
6Sign up100.0 14.87 14.87 15.06 15.06 
7Essence orange—  0.34 —   0.35 —   
Total613.98 607.51 621.72 615.17 
Total phase loss 3.5%21.25 
Other losses 1.2%7.66 
General losses 4.7%28.91 
Output99.0 592.30 586.26 592.30 586.26 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Recipe on №293 "Chocolate set" contained in handbooks:

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