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

Consolidated recipe: №065 Chocolate "Ginger"

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 867.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 212.57 212.57 184.38 184.38 
3Cocoa mass97.8 194.86 190.57 169.02 165.30 
4Roasted mass99.0 92.29 91.37 80.05 79.25 
5Whole milk powder the weight ratio of fat 26%96.0 91.14 87.49 79.05 75.89 
6Sign up
7Alcohol—  2.30 —   2.00 —   
8Vanillin—  0.30 —   0.26 —   
Total1.2 98.8 1012.31 1000.19 878.08 867.57 
Losses 1.0%10.19 8.84 
Output1.0 99.0 1000.00 990.00 858.73 
Losses before baking/boiling, shrinkage 0.50952%98.8 5.16 5.10 4.47 4.42 
Baking/boiling 0.2%2.00 1.74 
Losses after baking/boiling, shrinkage 0.50952%99.0 5.15 5.10 4.47 4.42 
List of recipes
Roasted mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 80.05 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 306.03 303.28 24.50 24.28 
3Roasted hazelnut kernel97.5 239.09 233.11 19.14 18.66 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.52 8.00 0.76 0.64 
5Vanillin—  0.20 —   0.016—   
Total1.1 98.9 1032.91 1021.74 82.69 81.79 
Losses 3.1%31.74 2.54 
Output1.0 99.0 1000.00 990.00 80.05 79.25 
Losses before baking/boiling, shrinkage 1.55315%98.9 16.04 15.87 1.28 1.27 
Baking/boiling 0.08%0.84 0.067
Losses after baking/boiling, shrinkage 1.55315%99.0 16.03 15.87 1.28 1.27 
Consolidated recipe, k=1.003987
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 867.4 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85359.84 359.30 361.28 360.73 
2Cocoa-butter [cocoa butter]100.0 184.38 184.38 185.12 185.12 
3Cocoa mass97.8 169.02 165.30 169.70 165.96 
4Whole milk powder the weight ratio of fat 26%96.0 79.05 75.89 79.37 76.20 
5Granulated sugar99.8538.27 38.21 38.42 38.37 
6Sign up99.1 24.50 24.28 24.60 24.37 
7Roasted hazelnut kernel97.5 19.14 18.66 19.22 18.74 
8Soybean phosphatide concentrate99.0 3.47 3.43 3.48 3.45 
9Alcohol—  2.00 —   2.00 —   
10Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 0.76 0.64 0.77 0.64 
11Sign up—  0.28 —   0.28 —   
Total880.71 870.11 884.22 873.58 
Total phase loss 1.3%11.38 
Other losses 0.4%3.47 
General losses 1.7%14.85 
Output99.0 867.40 858.73 867.40 858.73 
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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Recipe on №065 Chocolate "Ginger" contained in handbooks:

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