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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_11 Coffee liqueur → Consolidated recipe

Consolidated recipe: №293 "Chocolate set"

No. 293_11 Coffee liqueur
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 248.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 343.39 340.30 85.47 84.70 
Total15.5 84.5 1010.06 853.64 251.40 212.47 
Losses 1.0%8.54 2.12 
Output15.5 84.5 1000.00 845.10 210.35 
Losses before baking/boiling, shrinkage 0.49994%84.5 5.05 4.27 1.26 1.06 
Baking/boiling -0.0%-0.040-0.010
Losses after baking/boiling, shrinkage 0.49994%84.5 5.05 4.27 1.26 1.06 
List of recipes
Candy body No. 293 Retz. 11 candy"Coffee liqueur"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 165.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  157.16 —   26.08 —   
3Coffee extract3.0 104.67 3.14 17.37 0.52 
Total24.8 75.2 1048.00 788.13 173.90 130.78 
Losses 2.3%18.13 3.01 
Output23.0 77.0 1000.00 770.00 165.93 127.77 
Losses before baking/boiling, shrinkage 1.15024%75.2 12.05 9.07 2.00 1.50 
Baking/boiling 2.33%24.17 4.01 
Losses after baking/boiling, shrinkage 1.15024%77.0 11.77 9.07 1.95 1.50 
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 17.37 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Ground coffee98.0 357.10 349.96 6.20 6.08 
Total with sanitary waste73.9 26.1 1341.23 349.96 23.29 6.08 
1Sign up
Total without sanitary waste97.0 3.0 1021.93 30.66 17.75 0.53 
Losses 2.1%0.66 0.011
Output97.0 3.0 1000.00 30.00 17.37 0.52 
Losses before baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.19 0.006
Losses after baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.19 0.006
Consolidated recipe, k=1.038433
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 248.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85130.45 130.26 135.47 135.26 
2Chocolate glaze [Skurikhin]99.1 85.47 84.70 88.75 87.96 
3Cognac—  26.08 —   27.08 —   
4water—  17.09 —   17.75 —   
5Ground coffee98.0 6.20 6.08 6.44 6.31 
Total with sanitary waste265.30 221.04 275.49 229.53 
1Sign up100.0 5.55 5.55 5.76 5.76 
Total without sanitary waste259.75 215.49 269.73 223.77 
Total phase loss 2.4%5.14 
Other losses 3.7%8.28 
General losses 6.0%13.43 
Output84.5 248.90 210.35 248.90 210.35 
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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