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All groups → All products → Sweets → Sets of sweets → №293 "Chocolate set" → No. 293_ 24 ℃ with praline filling → Consolidated recipe

Consolidated recipe: №293 "Chocolate set"

No. 293_ 24 ℃ with praline filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 288.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling (candy)99.1 463.98 459.80 134.04 132.84 
Total0.79 99.211031.04 1022.89 297.87 295.51 
Losses 3.0%30.69 8.87 
Output0.78 99.221000.00 992.20 286.65 
Losses before baking/boiling, shrinkage 1.50039%99.2115.47 15.35 4.47 4.43 
Baking/boiling 0.01%0.10 0.030
Losses after baking/boiling, shrinkage 1.50039%99.2215.47 15.35 4.47 4.43 
List of recipes
Filling (candy) in candy No. 293 (revision No. 24)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 134.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 19.68 19.68 2.64 2.64 
3Vanilla essence—  0.82 —   0.11 —   
Total0.87 99.131004.67 995.98 134.67 133.50 
Losses 0.5%4.98 0.67 
Output0.9 99.1 1000.00 991.00 134.04 132.84 
Losses before baking/boiling, shrinkage 0.24984%99.132.51 2.49 0.34 0.33 
Baking/boiling -0.04%-0.35 -0.047
Losses after baking/boiling, shrinkage 0.24984%99.1 2.51 2.49 0.34 0.33 
Praline semifinished in candy No. 293 (review No. 24)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 131.92 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 176.29 176.29 23.26 23.26 
3Vanillin—  0.42 —   0.055—   
Total0.78 99.221011.99 1004.05 133.50 132.46 
Losses 1.2%12.05 1.59 
Output0.8 99.2 1000.00 992.00 131.92 130.87 
Losses before baking/boiling, shrinkage 0.60019%99.226.07 6.03 0.80 0.79 
Baking/boiling -0.02%-0.16 -0.021
Losses after baking/boiling, shrinkage 0.60019%99.2 6.07 6.03 0.80 0.79 
Roasted almond kernels with semifinished sugar in candy No. 293 (24), 124.159
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 110.19 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almonds with sugar97.5 336.81 328.39 37.11 36.19 
Total0.93 99.071010.44 1001.01 111.34 110.30 
Losses 1.0%10.01 1.10 
Output0.9 99.1 1000.00 991.00 110.19 109.20 
Losses before baking/boiling, shrinkage 0.49996%99.075.05 5.00 0.56 0.55 
Baking/boiling 0.03%0.34 0.037
Losses after baking/boiling, shrinkage 0.49996%99.1 5.05 5.00 0.56 0.55 
Consolidated recipe, k=1.012764
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 288.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 163.82 162.68 165.91 164.75 
2Granulated sugar99.8574.23 74.12 75.18 75.06 
3Roasted almonds with sugar97.5 37.11 36.19 37.59 36.65 
4Cocoa-butter [cocoa butter]100.0 25.89 25.89 26.23 26.23 
5Vanilla essence—  0.11 —   0.11 —   
6Sign up—  0.055—   0.056—   
Total301.23 298.87 305.07 302.69 
Total phase loss 4.1%12.23 
Other losses 1.3%3.81 
General losses 5.3%16.04 
Output99.22288.90 286.65 288.90 286.65 
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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