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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_18 Fruit marzipan → Consolidated recipe

Consolidated recipe: №293 "Chocolate set"

No. 293_18 Fruit marzipan
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 401.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 333.30 330.30 133.92 132.71 
Total6.5 93.5 1010.12 944.85 405.87 379.64 
Losses 1.0%9.45 3.80 
Output6.5 93.5 1000.00 935.40 375.84 
Losses before baking/boiling, shrinkage 0.50023%93.5 5.05 4.73 2.03 1.90 
Baking/boiling 0.0%0.0140.006
Losses after baking/boiling, shrinkage 0.50023%93.5 5.05 4.73 2.03 1.90 
List of recipes
Candy body No. 293 Retz. No. 18 candy"Fruit marzipan"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 271.95 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar (on the dust)99.8530.36 30.31 8.26 8.24 
Total9.2 90.8 1010.32 917.18 274.75 249.42 
Losses 1.0%9.18 2.50 
Output9.2 90.8 1000.00 908.00 271.95 246.93 
Losses before baking/boiling, shrinkage 0.50035%90.8 5.06 4.59 1.37 1.25 
Baking/boiling 0.02%0.21 0.057
Losses after baking/boiling, shrinkage 0.50035%90.8 5.05 4.59 1.37 1.25 
Marzipan mass in candy No. 293 (revision No. 18)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 266.5 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 208.56 200.22 55.58 53.36 
3Starch syrup78.0 88.95 69.38 23.70 18.49 
4Chopped melon75.0 69.52 52.14 18.53 13.90 
5Chopped oranges75.0 55.63 41.72 14.83 11.12 
6Sign up
Total8.7 91.3 1006.62 918.79 268.26 244.85 
Losses 1.5%13.79 3.67 
Output9.5 90.5 1000.00 905.00 266.50 241.18 
Losses before baking/boiling, shrinkage 0.75028%91.3 7.55 6.89 2.01 1.84 
Baking/boiling -0.86%-8.55 -2.28 
Losses after baking/boiling, shrinkage 0.75028%90.5 7.62 6.89 2.03 1.84 
Consolidated recipe, k=1.013802
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 401.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85148.21 147.99 150.26 150.04 
2Chocolate glaze [Skurikhin]99.1 133.92 132.71 135.77 134.55 
3Dried almond kernel96.0 55.58 53.36 56.35 54.09 
4Starch syrup78.0 23.70 18.49 24.03 18.74 
5Chopped melon75.0 18.53 13.90 18.78 14.09 
6Sign up75.0 14.83 11.12 15.03 11.27 
7Powdered sugar99.858.26 8.24 8.37 8.36 
8Alcohol—  7.41 —   7.51 —   
Total410.44 385.81 416.10 391.14 
Total phase loss 2.6%9.97 
Other losses 1.4%5.33 
General losses 3.9%15.29 
Output93.5 401.80 375.84 401.80 375.84 
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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