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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_17 Custard marzipan (nutmeg) → Consolidated recipe

Consolidated recipe: №293 "Chocolate set"

No. 293_17 Custard marzipan (nutmeg)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 27.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 353.48 350.30 9.58 9.49 
Total5.1 94.9 1010.10 958.99 27.37 25.99 
Losses 1.0%9.59 0.26 
Output5.1 94.9 1000.00 949.40 25.73 
Losses before baking/boiling, shrinkage 0.49977%94.9 5.05 4.79 0.14 0.13 
Baking/boiling 0.0%0.0040.00 
Losses after baking/boiling, shrinkage 0.49977%94.9 5.05 4.79 0.14 0.13 
List of recipes
Candy body No. 293 Retz. No. 17 candy"Custard marz."
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.8520.22 20.19 0.36 0.36 
Total7.4 92.6 1010.67 936.36 17.98 16.66 
Losses 1.0%9.36 0.17 
Output7.3 92.7 1000.00 927.00 17.79 16.50 
Losses before baking/boiling, shrinkage 0.49959%92.6 5.05 4.68 0.0900.083
Baking/boiling 0.06%0.57 0.010
Losses after baking/boiling, shrinkage 0.49959%92.7 5.05 4.68 0.0900.083
Candy mass in candy No. 293 (review No. 17)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 262.75 256.18 4.63 4.52 
3Granulated sugar (for syrup)99.85236.39 236.04 4.17 4.16 
4Cognac—  78.80 —   1.39 —   
5Starch syrup78.0 35.01 27.31 0.62 0.48 
6Sign up
Total9.2 90.8 1033.67 939.08 18.22 16.55 
Losses 1.5%14.08 0.25 
Output7.5 92.5 1000.00 925.00 17.62 16.30 
Losses before baking/boiling, shrinkage 0.74989%90.8 7.75 7.04 0.14 0.12 
Baking/boiling 1.78%18.31 0.32 
Losses after baking/boiling, shrinkage 0.74989%92.5 7.61 7.04 0.13 0.12 
Consolidated recipe, k=1.012947
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 27.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.1 9.58 9.49 9.70 9.62 
2Powdered sugar99.857.77 7.75 7.87 7.85 
3Roasted almond kernel97.5 4.63 4.52 4.69 4.57 
4Granulated sugar99.854.17 4.16 4.22 4.21 
5Cognac—  1.39 —   1.41 —   
6Sign up78.0 0.62 0.48 0.63 0.49 
7Essence orange—  0.009—   0.009—   
Total28.16 26.40 28.52 26.75 
Total phase loss 2.6%0.67 
Other losses 1.3%0.34 
General losses 3.8%1.02 
Output94.9 27.10 25.73 27.10 25.73 
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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