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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №071 Chocolate "Parus" → Finished chocolate → Consolidated recipe

Consolidated recipe: №071 Chocolate "Parus"

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 404.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Roasted crushed peanuts97.5 138.49 135.03 56.03 54.63 
3Roasted whole peanut kernels97.5 138.49 135.03 56.03 54.63 
Total1.3 98.7 1005.00 992.25 406.62 401.46 
Losses 0.5%4.95 2.00 
Output1.3 98.7 1000.00 987.30 399.46 
Losses before baking/boiling, shrinkage 0.2495%98.7 2.51 2.48 1.01 1.00 
Baking/boiling -0.0%-0.015-0.006
Losses after baking/boiling, shrinkage 0.2495%98.7 2.51 2.48 1.01 1.00 
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 294.56 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 234.72 229.56 69.14 67.62 
3Cocoa-butter [cocoa butter]100.0 177.62 177.62 52.32 52.32 
4Roasted grated kernel97.5 74.39 72.53 21.91 21.36 
5Soybean phosphatide concentrate99.0 5.00 4.95 1.47 1.46 
6Sign up
Total0.88 99.121010.93 1002.03 297.78 295.15 
Losses 1.0%10.03 2.95 
Output0.8 99.2 1000.00 992.00 294.56 292.20 
Losses before baking/boiling, shrinkage 0.50044%99.125.06 5.01 1.49 1.48 
Baking/boiling 0.08%0.82 0.24 
Losses after baking/boiling, shrinkage 0.50044%99.2 5.06 5.01 1.49 1.48 
Consolidated recipe, k=1.004824
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 404.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85152.62 152.40 153.36 153.13 
2Cocoa mass97.8 69.14 67.62 69.47 67.94 
3Roasted crushed peanuts97.5 56.03 54.63 56.30 54.90 
4Roasted whole peanut kernels97.5 56.03 54.63 56.30 54.90 
5Cocoa-butter [cocoa butter]100.0 52.32 52.32 52.57 52.57 
6Sign up97.5 21.91 21.36 22.02 21.47 
7Soybean phosphatide concentrate99.0 1.47 1.46 1.48 1.47 
8Vanilla essence—  0.31 —   0.31 —   
Total409.84 404.42 411.82 406.37 
Total phase loss 1.2%4.96 
Other losses 0.48%1.95 
General losses 1.7%6.91 
Output98.7 404.60 399.46 404.60 399.46 
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.Yesroasted whole peanut kernels; roasted crushed peanutsno 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 №071 Chocolate "Parus" contained in handbooks:

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