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All groups → All products → Eastern sweets → like caramel → No. 017 Walnut poured → No. 017 → Consolidated recipe

Consolidated recipe No. 017 Walnut poured

No. 017
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 468.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Caramel mass97.0 300.20 291.19 140.64 136.42 
Total6.0 94.0 1010.66 950.50 473.49 445.31 
Losses 1.0%9.50 4.45 
Output5.9 94.1 1000.00 941.00 440.86 
Losses before baking/boiling, shrinkage 0.49978%94.0 5.05 4.75 2.37 2.23 
Baking/boiling 0.06%0.56 0.26 
Losses after baking/boiling, shrinkage 0.49978%94.1 5.05 4.75 2.37 2.23 
List of recipes
body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 332.85 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Marzipan mass90.5 386.02 349.35 128.49 116.28 
3Creamy lipstick91.0 232.69 211.75 77.45 70.48 
Total8.0 92.0 1017.00 935.49 338.51 311.38 
Losses 0.8%7.49 2.49 
Output7.2 92.8 1000.00 928.00 332.85 308.89 
Losses before baking/boiling, shrinkage 0.40025%92.0 4.07 3.74 1.35 1.25 
Baking/boiling 0.88%8.89 2.96 
Losses after baking/boiling, shrinkage 0.40025%92.8 4.03 3.74 1.34 1.25 
caramel mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 140.64 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 205.03 159.92 28.84 22.49 
Total4.5 95.5 1025.15 978.81 144.18 137.66 
Losses 0.9%8.81 1.24 
Output3.0 97.0 1000.00 970.00 140.64 136.42 
Losses before baking/boiling, shrinkage 0.4502%95.5 4.62 4.41 0.65 0.62 
Baking/boiling 1.57%15.99 2.25 
Losses after baking/boiling, shrinkage 0.4502%97.0 4.54 4.41 0.64 0.62 
Marzipan mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 128.49 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 231.58 222.32 29.76 28.56 
3Starch syrup78.0 98.81 77.07 12.70 9.90 
4water—  31.07 —   3.99 —   
5Alcohol—  30.88 —   3.97 —   
6Sign up
Total9.5 90.5 1012.15 915.99 130.05 117.69 
Losses 1.2%10.99 1.41 
Output9.5 90.5 1000.00 905.00 128.49 116.28 
Losses before baking/boiling, shrinkage 0.60002%90.5 6.07 5.50 0.78 0.71 
Losses after baking/boiling, shrinkage 0.60002%90.5 6.07 5.50 0.78 0.71 
creamy lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 77.45 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85423.93 423.29 32.83 32.78 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.38 80.12 7.39 6.21 
4Starch syrup78.0 41.13 32.08 3.19 2.48 
5Vanillin—  0.27 —   0.021—   
Total14.9 85.1 1084.27 922.93 83.98 71.48 
Losses 1.4%12.93 1.00 
Output9.0 91.0 1000.00 910.00 77.45 70.48 
Losses before baking/boiling, shrinkage 0.70044%85.1 7.59 6.46 0.59 0.50 
Baking/boiling 6.46%69.57 5.39 
Losses after baking/boiling, shrinkage 0.70044%91.0 7.10 6.46 0.55 0.50 
Consolidated recipe, k=1.024687
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 468.5 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85227.52 227.18 233.14 232.79 
2Raw walnut kernel94.0 132.57 124.62 135.84 127.69 
3Starch syrup78.0 44.72 34.88 45.82 35.74 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 40.55 30.01 41.55 30.75 
5Dried almond kernel96.0 29.76 28.56 30.49 29.27 
6Sign up84.0 7.39 6.21 7.57 6.36 
7water—  3.99 —   4.09 —   
8Alcohol—  3.97 —   4.07 —   
9Almond essence—  0.29 —   0.30 —   
10Vanillin—  0.021—   0.021—   
Total490.78 451.46 502.89 462.60 
Total phase loss 2.3%10.60 
Other losses 2.4%11.15 
General losses 4.7%21.74 
Output94.1 468.50 440.86 468.50 440.86 
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