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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 125.5 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	306.03	303.28	38.41	38.06
3	Roasted hazelnut kernel	97.5	239.09	233.11	30.01	29.26
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	9.52	8.00	1.19	1.00
5	Vanillin	—	0.20	—	0.025	—
	Total	1.1 98.9	1032.91	1021.74	129.63	128.23
	Losses 3.1%			31.74		3.98
	Output	1.0 99.0	1000.00	990.00		124.24
	Losses before baking/boiling, shrinkage 1.55315%	98.9	16.04	15.87	2.01	1.99
	Baking/boiling 0.08%		0.84		0.11
	Losses after baking/boiling, shrinkage 1.55315%	99.0	16.03	15.87	2.01	1.99