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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №070 Chocolate "Fantasy" → Finished chocolate → Consolidated recipe

Consolidated recipe: №070 Chocolate "Fantasy"

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 42.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Cookie crumb95.5 140.59 134.26 5.92 5.65 
Total1.8 98.2 1005.06 986.63 42.31 41.54 
Losses 0.5%4.93 0.21 
Output1.8 98.2 1000.00 981.70 41.33 
Losses before baking/boiling, shrinkage 0.24988%98.2 2.51 2.47 0.11 0.10 
Baking/boiling 0.0%0.0370.002
Losses after baking/boiling, shrinkage 0.24988%98.2 2.51 2.47 0.11 0.10 
List of recipes
Chocolate mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 36.39 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 200.48 196.07 7.30 7.14 
3Cocoa-butter [cocoa butter]100.0 141.42 141.42 5.15 5.15 
4Whole milk powder the weight ratio of fat 26%96.0 141.41 135.75 5.15 4.94 
5Roasted grated kernel97.5 79.68 77.69 2.90 2.83 
6Sign up
7Soybean phosphatide concentrate99.0 4.00 3.96 0.15 0.14 
8Vanillin—  0.30 —   0.011—   
Total1.5 98.5 1005.15 990.20 36.58 36.04 
Losses 0.42%4.20 0.15 
Output1.4 98.6 1000.00 986.00 36.39 35.88 
Losses before baking/boiling, shrinkage 0.212%98.5 2.13 2.10 0.0780.076
Baking/boiling 0.09%0.89 0.032
Losses after baking/boiling, shrinkage 0.212%98.6 2.13 2.10 0.0770.076
Consolidated recipe, k=1.0085
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 42.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.8514.14 14.12 14.26 14.24 
2Cocoa mass97.8 7.30 7.14 7.36 7.20 
3Cookie crumb95.5 5.92 5.65 5.97 5.70 
4Cocoa-butter [cocoa butter]100.0 5.15 5.15 5.19 5.19 
5Whole milk powder the weight ratio of fat 26%96.0 5.15 4.94 5.19 4.98 
6Sign up97.5 2.90 2.83 2.92 2.85 
7Dry cream96.0 1.79 1.72 1.81 1.73 
8Soybean phosphatide concentrate99.0 0.15 0.14 0.15 0.15 
9Vanillin—  0.011—   0.011—   
Total42.50 41.69 42.86 42.04 
Total phase loss 0.86%0.36 
Other losses 0.84%0.35 
General losses 1.7%0.71 
Output98.2 42.10 41.33 42.10 41.33 
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 №070 Chocolate "Fantasy" contained in handbooks:

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