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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_20 Clicquot → Consolidated recipe

Consolidated recipe: №293 "Chocolate set"

No. 293_20 Clicquot
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 26.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	323.21	320.30	8.53	8.46
	Total	8.5 91.5	1010.06	924.04	26.67	24.39
	Losses 1.0%			9.24		0.24
	Output	8.5 91.5	1000.00	914.80		24.15
	Losses before baking/boiling, shrinkage 0.5001%	91.5	5.05	4.62	0.13	0.12
	Baking/boiling -0.0%		-0.043		-0.001
	Losses after baking/boiling, shrinkage 0.5001%	91.5	5.05	4.62	0.13	0.12

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Candy body No. 293 Retz. No. 20 candy"Clicquot"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 18.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Middle layer	85.0	404.04	343.43	7.33	6.23
	Total	12.1 87.9	1009.66	887.89	18.31	16.10
	Losses 1.0%			8.89		0.16
	Output	12.1 87.9	1000.00	879.00	18.13	15.94
	Losses before baking/boiling, shrinkage 0.50042%	87.9	5.05	4.44	0.092	0.081
	Baking/boiling -0.04%		-0.45		-0.008
	Losses after baking/boiling, shrinkage 0.50042%	87.9	5.05	4.44	0.092	0.081

Layers top and bottom in candy No. 293 (rev. 20)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.98 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Vanilla essence	—	1.18	—	0.013	—
	Total	10.1 89.9	1005.09	903.52	11.04	9.92
	Losses 0.5%			4.52		0.050
	Output	10.1 89.9	1000.00	899.00	10.98	9.87
	Losses before baking/boiling, shrinkage 0.25008%	89.9	2.51	2.26	0.028	0.025
	Baking/boiling 0.01%		0.063		0.001
	Losses after baking/boiling, shrinkage 0.25008%	89.9	2.51	2.26	0.028	0.025

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 11.02 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	380.54	281.60	4.20	3.10
3	Starch syrup	78.0	76.11	59.37	0.84	0.65
	Total	11.3 88.7	1027.47	910.93	11.33	10.04
	Losses 1.2%			10.93		0.12
	Output	10.0 90.0	1000.00	900.00	11.02	9.92
	Losses before baking/boiling, shrinkage 0.59989%	88.7	6.16	5.46	0.068	0.060
	Baking/boiling 1.49%		15.23		0.17
	Losses after baking/boiling, shrinkage 0.59989%	90.0	6.07	5.46	0.067	0.060

Middle layer in candy No. 293 (revision No. 20)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 7.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	597.11	596.21	4.37	4.37
3	Strawberry cooking	69.0	274.09	189.12	2.01	1.39
4	Citric acid (E330)	91.2	2.03	1.85	0.015	0.014
5	Essence strawberry	—	0.87	—	0.006	—
	Total	45.5 54.5	1570.90	856.87	11.51	6.28
	Losses 0.8%			6.87		0.050
	Output	15.0 85.0	1000.00	850.00	7.33	6.23
	Losses before baking/boiling, shrinkage 0.40075%	54.5	6.30	3.43	0.046	0.025
	Baking/boiling 35.83%		560.56		4.11
	Losses after baking/boiling, shrinkage 0.40075%	85.0	4.04	3.43	0.030	0.025

Consolidated recipe, k=1.012203
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 26.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	10.67	10.65	10.80	10.78
2	Chocolate glaze [Skurikhin]	99.1	8.53	8.46	8.64	8.56
3	Apricot puree	10.0	5.11	0.51	5.17	0.52
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	4.20	3.10	4.25	3.14
5	Strawberry cooking	69.0	2.01	1.39	2.03	1.40
6	Sign up	78.0	0.84	0.65	0.85	0.66
7	Citric acid (E330)	91.2	0.015	0.014	0.015	0.014
8	Vanilla essence	—	0.013	—	0.013	—
9	Essence strawberry	—	0.006	—	0.006	—
	Total		31.38	24.78	31.77	25.08
	Total phase loss 2.5%			0.63
	Other losses 1.2%					0.30
	General losses 3.7%					0.93
	Output	91.5	26.40	24.15	26.40	24.15

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Recipe on №293 "Chocolate set" contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: №293 "Chocolate set"

Recipe on №293 "Chocolate set" contained in handbooks:

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