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All groups → All products → Chocolate → Plain and dessert chocolate with large additions → №081 Chocolate "Nut" → Finished chocolate → Consolidated recipe

Consolidated recipe: №081 Chocolate "Nut"

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 377.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Roasted whole hazelnut kernel97.5 171.14 166.86 64.54 62.92 
Total1.1 98.9 1005.02 994.07 378.99 374.86 
Losses 0.5%4.97 1.87 
Output1.1 98.9 1000.00 989.10 372.99 
Losses before baking/boiling, shrinkage 0.25001%98.9 2.51 2.49 0.95 0.94 
Baking/boiling -0.0%-0.005-0.002
Losses after baking/boiling, shrinkage 0.25001%98.9 2.51 2.49 0.95 0.94 
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 314.46 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 222.08 217.19 69.83 68.30 
3Cocoa-butter [cocoa butter]100.0 192.29 192.29 60.47 60.47 
4Whole milk powder the weight ratio of fat 26%96.0 135.10 129.70 42.48 40.78 
5Soybean phosphatide concentrate99.0 4.00 3.96 1.26 1.25 
6Sign up
Total1.1 98.9 1013.34 1002.02 318.65 315.09 
Losses 1.0%10.02 3.15 
Output0.8 99.2 1000.00 992.00 314.46 311.94 
Losses before baking/boiling, shrinkage 0.50003%98.9 5.07 5.01 1.59 1.58 
Baking/boiling 0.32%3.22 1.01 
Losses after baking/boiling, shrinkage 0.50003%99.2 5.05 5.01 1.59 1.58 
Consolidated recipe, k=1.00377
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 377.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85144.51 144.30 145.06 144.84 
2Cocoa mass97.8 69.83 68.30 70.10 68.56 
3Roasted whole hazelnut kernel97.5 64.54 62.92 64.78 63.16 
4Cocoa-butter [cocoa butter]100.0 60.47 60.47 60.69 60.69 
5Whole milk powder the weight ratio of fat 26%96.0 42.48 40.78 42.64 40.94 
6Sign up99.0 1.26 1.25 1.26 1.25 
7Vanillin—  0.094—   0.095—   
Total383.19 378.02 384.63 379.44 
Total phase loss 1.3%5.03 
Other losses 0.38%1.42 
General losses 1.7%6.45 
Output98.9 377.10 372.99 377.10 372.99 
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 №081 Chocolate "Nut" contained in handbooks:

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