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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №065 Chocolate "Ginger" → Roasted mass → Consolidated recipe

Consolidated recipe: Roasted mass

Roasted mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 790.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 306.03 303.28 242.04 239.86 
3Roasted hazelnut kernel97.5 239.09 233.11 189.10 184.37 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.52 8.00 7.53 6.32 
5Vanillin—  0.20 —   0.16 —   
Total1.1 98.9 1032.91 1021.74 816.93 808.09 
Losses 3.1%31.74 25.10 
Output1.0 99.0 1000.00 990.00 782.99 
Losses before baking/boiling, shrinkage 1.55315%98.9 16.04 15.87 12.69 12.55 
Baking/boiling 0.08%0.84 0.66 
Losses after baking/boiling, shrinkage 1.55315%99.0 16.03 15.87 12.68 12.55 
List of recipes
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yesbutterno 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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№065 Chocolate "Ginger" (Roasted mass) included in recipes:

№065 Chocolate "Ginger"Finished chocolate

Recipe on №065 Chocolate "Ginger" (Roasted mass) contained in handbooks:

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