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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №073 "Piquant" chocolate → Chocolate mass → Consolidated recipe

Consolidated recipe: Chocolate mass

Chocolate mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 732 kg phases
in kind
in solids
in kind
in solids
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2Cocoa mass97.8 200.41 196.00 146.70 143.47 
3Whole milk powder the weight ratio of fat 26%96.0 147.35 141.46 107.86 103.55 
4Cocoa-butter [cocoa butter]100.0 141.37 141.37 103.48 103.48 
5Roasted grated kernel97.5 79.65 77.66 58.30 56.85 
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7Soybean phosphatide concentrate99.0 4.00 3.96 2.93 2.90 
8Vanillin—  0.30 —   0.22 —   
Total1.5 98.5 1011.13 995.94 740.15 729.03 
Losses 1.0%9.94 7.28 
Output1.4 98.6 1000.00 986.00 721.75 
Losses before baking/boiling, shrinkage 0.49923%98.5 5.05 4.97 3.70 3.64 
Baking/boiling 0.1%1.04 0.76 
Losses after baking/boiling, shrinkage 0.49923%98.6 5.04 4.97 3.69 3.64 
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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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№073 "Piquant" chocolate (Chocolate mass) included in recipes:

№073 "Piquant" chocolateFinished chocolate

Recipe on №073 "Piquant" chocolate (Chocolate mass) contained in handbooks:

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