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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_21 With cream filling → Consolidated recipe

Consolidated recipe №293 "Chocolate set"

No. 293_21 With cream filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 237.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (candy)80.0 412.38 329.90 97.86 78.29 
Total8.4 91.6 1030.93 944.12 244.64 224.04 
Losses 3.0%28.32 6.72 
Output8.4 91.6 1000.00 915.80 217.32 
Losses before baking/boiling, shrinkage 1.50002%91.6 15.46 14.16 3.67 3.36 
Baking/boiling 0.0%0.0020.00 
Losses after baking/boiling, shrinkage 1.50002%91.6 15.46 14.16 3.67 3.36 
List of recipes
Filling (candy) in candy No. 293 (revision No. 21)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 97.86 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cognac—  92.06 —   9.01 —   
3Alcohol—  29.70 —   2.91 —   
Total20.0 80.0 1005.30 804.02 98.38 78.68 
Losses 0.5%4.02 0.39 
Output20.0 80.0 1000.00 800.00 97.86 78.29 
Losses before baking/boiling, shrinkage 0.25008%80.0 2.51 2.01 0.25 0.20 
Baking/boiling 0.03%0.27 0.027
Losses after baking/boiling, shrinkage 0.25008%80.0 2.51 2.01 0.25 0.20 
Creamy lipstick in candy the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 86.46 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.42 423.78 36.70 36.64 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 8.26 6.94 
4Starch syrup78.0 40.95 31.94 3.54 2.76 
5Vanillin—  0.27 —   0.023—   
Total14.9 85.1 1085.36 923.87 93.84 79.88 
Losses 1.5%13.87 1.20 
Output9.0 91.0 1000.00 910.00 86.46 78.68 
Losses before baking/boiling, shrinkage 0.75071%85.1 8.15 6.94 0.70 0.60 
Baking/boiling 6.46%69.59 6.02 
Losses after baking/boiling, shrinkage 0.75071%91.0 7.62 6.94 0.66 0.60 
Consolidated recipe, k=1.014164
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 237.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 146.78 145.75 148.86 147.82 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 45.32 33.54 45.96 34.01 
3Granulated sugar99.8536.70 36.64 37.22 37.16 
4Cognac—  9.01 —   9.14 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.26 6.94 8.38 7.04 
6Sign up78.0 3.54 2.76 3.59 2.80 
7Alcohol—  2.91 —   2.95 —   
8Vanillin—  0.023—   0.024—   
Total252.54 225.63 256.12 228.83 
Total phase loss 3.7%8.31 
Other losses 1.4%3.20 
General losses 5.0%11.51 
Output91.6 237.30 217.32 237.30 217.32 
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