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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_14 Zhito → Consolidated recipe

Consolidated recipe: №293 "Chocolate set"

No. 293_14 Zhito
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 815.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 288.40 285.81 
Total13.0 87.0 1009.99 878.79 824.05 717.00 
Losses 1.0%8.79 7.17 
Output13.0 87.0 1000.00 870.00 709.83 
Losses before baking/boiling, shrinkage 0.50008%87.0 5.05 4.39 4.12 3.59 
Baking/boiling -0.01%-0.11 -0.091
Losses after baking/boiling, shrinkage 0.50008%87.0 5.05 4.39 4.12 3.59 
List of recipes
Candy body No. 293 Retz. 14 candy"Zhito"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 535.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Fondant layer86.1 388.43 334.44 208.06 179.14 
Total19.5 80.5 1010.11 813.13 541.06 435.55 
Losses 1.0%8.13 4.36 
Output19.5 80.5 1000.00 805.00 535.65 431.20 
Losses before baking/boiling, shrinkage 0.50003%80.5 5.05 4.07 2.71 2.18 
Baking/boiling 0.0%0.0080.004
Losses after baking/boiling, shrinkage 0.50003%80.5 5.05 4.07 2.71 2.18 
Liqueur layer in candy No. 293 (revision No. 14)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 333 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Coffee extract3.0 282.00 8.46 93.91 2.82 
3Alcohol—  39.05 —   13.00 —   
Total28.5 71.5 1101.89 788.13 366.93 262.45 
Losses 2.3%18.13 6.04 
Output23.0 77.0 1000.00 770.00 333.00 256.41 
Losses before baking/boiling, shrinkage 1.15011%71.5 12.67 9.06 4.22 3.02 
Baking/boiling 7.11%77.45 25.79 
Losses after baking/boiling, shrinkage 1.15011%77.0 11.77 9.06 3.92 3.02 
Fondant layer in candy No. 293 (review No. 14)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 208.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Pouring "Casserole"40.0 62.18 24.87 12.94 5.17 
3Coffee extract3.0 34.67 1.04 7.21 0.22 
Total15.9 84.1 1029.54 865.33 214.21 180.04 
Losses 0.5%4.33 0.90 
Output13.9 86.1 1000.00 861.00 208.06 179.14 
Losses before baking/boiling, shrinkage 0.25037%84.1 2.58 2.17 0.54 0.45 
Baking/boiling 2.38%24.45 5.09 
Losses after baking/boiling, shrinkage 0.25037%86.1 2.52 2.17 0.52 0.45 
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 194.06 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 73.85 54.65 
3Starch syrup78.0 76.11 59.37 14.77 11.52 
Total11.3 88.7 1027.47 910.93 199.39 176.77 
Losses 1.2%10.93 2.12 
Output10.0 90.0 1000.00 900.00 194.06 174.65 
Losses before baking/boiling, shrinkage 0.59989%88.7 6.16 5.46 1.20 1.06 
Baking/boiling 1.49%15.23 2.96 
Losses after baking/boiling, shrinkage 0.59989%90.0 6.07 5.46 1.18 1.06 
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 101.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Ground coffee98.0 357.10 349.96 36.11 35.39 
Total with sanitary waste73.9 26.1 1341.23 349.96 135.63 35.39 
1Sign up
Total without sanitary waste97.0 3.0 1021.93 30.66 103.34 3.10 
Losses 2.1%0.66 0.067
Output97.0 3.0 1000.00 30.00 101.12 3.03 
Losses before baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 1.11 0.033
Losses after baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 1.11 0.033
Consolidated recipe, k=1.012955
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 815.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85370.79 370.24 375.60 375.03 
2Chocolate glaze [Skurikhin]99.1 288.40 285.81 292.14 289.51 
3water—  99.52 —   100.80 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 73.85 54.65 74.80 55.35 
5Ground coffee98.0 36.11 35.39 36.58 35.85 
6Sign up78.0 14.77 11.52 14.96 11.67 
7Alcohol—  13.00 —   13.17 —   
8Pouring "Casserole"40.0 12.94 5.17 13.10 5.24 
Total with sanitary waste909.38 762.77 921.16 772.65 
1Sign up100.0 32.29 32.29 32.71 32.71 
Total without sanitary waste877.09 730.49 888.45 739.95 
Total phase loss 2.8%20.65 
Other losses 1.3%9.46 
General losses 4.1%30.12 
Output87.0 815.90 709.83 815.90 709.83 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no 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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