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All groups → All products → Chocolate → Chocolate with fillings → №085 Chocolate "Kharkiv" with chocolate filling → Waste candy"Assorted" and shock. → Consolidated recipe

Consolidated recipe: Waste candy"Assorted" and shock.

Waste candy"Assorted" and shock.
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 409.3 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	270.66	270.25	110.78	110.61
3	Starch syrup	78.0	55.17	43.03	22.58	17.61
4	water	—	30.85	—	12.63	—
5	Roasted cashew kernels [2]	97.5	24.98	24.36	10.22	9.97
6	Sign up
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	15.24	11.28	6.24	4.62
8	Sugar Treacle Syrup	39.0	12.38	4.83	5.07	1.98
9	Fruit and berry cooking	69.0	7.09	4.89	2.90	2.00
10	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.32	5.31	2.59	2.17
11	Sign up
12	Citric acid (E330)	91.2	0.11	0.10	0.045	0.041
	Total	6.2 93.8	1015.22	952.28	415.53	389.77
	Losses 1.5%			14.28		5.85
	Output	6.2 93.8	1000.00	938.00		383.92
	Losses before baking/boiling, shrinkage 0.74982%	93.8	7.61	7.14	3.12	2.92
	Losses after baking/boiling, shrinkage 0.74982%	93.8	7.61	7.14	3.12	2.92

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Sugar Treacle Syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 5.07 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	284.23	221.70	1.44	1.12
3	Granulated sugar	99.85	170.52	170.26	0.86	0.86
	Total	61.0 39.0	1005.03	391.96	5.09	1.99
	Losses 0.5%			1.96		0.010
	Output	61.0 39.0	1000.00	390.00	5.07	1.98
	Losses before baking/boiling, shrinkage 0.25048%	39.0	2.52	0.98	0.013	0.005
	Losses after baking/boiling, shrinkage 0.25048%	39.0	2.52	0.98	0.013	0.005

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 409.3 kg finished product
			in kind	in solids
1	Sign up	99.3	233.79	232.15
2	Granulated sugar	99.85	111.65	111.48
3	Starch syrup	78.0	24.02	18.74
4	water	—	15.42	—
5	Roasted cashew kernels [2]	97.5	10.22	9.97
6	Sign up	100.0	7.13	7.13
7	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.24	4.62
8	Fruit and berry cooking	69.0	2.90	2.00
9	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.59	2.17
10	Cocoa powder [Skurikhin]	95.0	1.56	1.48
11	Sign up	91.2	0.045	0.041
	Total		415.56	389.78
	General losses 1.5%			5.86
	Output	93.8	409.30	383.92

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	Yes	roasted cashew kernels	no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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№085 Chocolate "Kharkiv" with chocolate filling (Waste candy"Assorted" and shock.) included in recipes:

	№085 Chocolate "Kharkiv" with chocolate filling	Filling
	№085 Chocolate "Kharkiv" with chocolate filling	Finished chocolate

Recipe on №085 Chocolate "Kharkiv" with chocolate filling (Waste candy"Assorted" and shock.) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Consolidated recipe: Waste candy"Assorted" and shock.

№085 Chocolate "Kharkiv" with chocolate filling (Waste candy"Assorted" and shock.) included in recipes:

Recipe on №085 Chocolate "Kharkiv" with chocolate filling (Waste candy"Assorted" and shock.) contained in handbooks:

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