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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_10 Liqueur jelly → Consolidated recipe

Consolidated recipe №293 "Chocolate set"

No. 293_10 Liqueur jelly
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 335.68 332.66 14.13 14.00 
3Cocoa powder [Skurikhin]95.0 122.07 115.97 5.14 4.88 
Total14.1 85.9 1017.26 873.85 42.83 36.79 
Losses 1.7%14.85 0.63 
Output14.1 85.9 1000.00 859.00 36.16 
Losses before baking/boiling, shrinkage 0.84986%85.9 8.65 7.43 0.36 0.31 
Baking/boiling -0.0%-0.031-0.001
Losses after baking/boiling, shrinkage 0.84986%85.9 8.65 7.43 0.36 0.31 
List of recipes
Candy body No. 293 Retz. No. 10 candy"Liqueur jelly"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 23.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Pouring "Casserole"40.0 176.97 70.79 4.17 1.67 
3Alcohol—  70.79 —   1.67 —   
4water—  67.61 —   1.59 —   
Total24.0 76.0 1023.53 777.89 24.11 18.32 
Losses 2.3%17.89 0.42 
Output24.0 76.0 1000.00 760.00 23.56 17.90 
Losses before baking/boiling, shrinkage 1.14964%76.0 11.77 8.94 0.28 0.21 
Losses after baking/boiling, shrinkage 1.14964%76.0 11.77 8.94 0.28 0.21 
Consolidated recipe, k=1.012368
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 42.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8516.68 16.66 16.89 16.86 
2Chocolate glaze [Skurikhin]99.1 14.13 14.00 14.31 14.18 
3Cocoa powder [Skurikhin]95.0 5.14 4.88 5.20 4.94 
4Pouring "Casserole"40.0 4.17 1.67 4.22 1.69 
5Alcohol—  1.67 —   1.69 —   
6Sign up—  1.59 —   1.61 —   
Total43.38 37.21 43.92 37.67 
Total phase loss 2.8%1.05 
Other losses 1.2%0.46 
General losses 4.0%1.51 
Output85.9 42.10 36.16 42.10 36.16 
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