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All groups → All products → Chocolate → Chocolate with fillings → №089 Chocolate "Kharkovskiy" with fondant and fruit filling → Finished chocolate → Consolidated recipe

Consolidated recipe: №089 Chocolate "Kharkovskiy" with fondant and fruit filling

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 49.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling85.9 428.95 368.47 21.15 18.17 
Total6.3 93.7 1019.45 954.83 50.26 47.07 
Losses 1.9%18.13 0.89 
Output6.3 93.7 1000.00 936.70 46.18 
Losses before baking/boiling, shrinkage 0.94962%93.7 9.68 9.07 0.48 0.45 
Baking/boiling 0.01%0.0890.004
Losses after baking/boiling, shrinkage 0.94962%93.7 9.68 9.07 0.48 0.45 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 21.15 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit and berry cooking69.0 83.96 57.93 1.78 1.23 
3Citric acid (E330)91.2 1.34 1.22 0.0280.026
4Fruit essence—  0.34 —   0.007—   
Total13.6 86.4 1009.40 872.06 21.35 18.44 
Losses 1.5%13.06 0.28 
Output14.1 85.9 1000.00 859.00 21.15 18.17 
Losses before baking/boiling, shrinkage 0.74899%86.4 7.56 6.53 0.16 0.14 
Baking/boiling -0.58%-5.76 -0.12 
Losses after baking/boiling, shrinkage 0.74899%85.9 7.60 6.53 0.16 0.14 
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 19.53 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 185.82 144.94 3.63 2.83 
3water—  78.97 —   1.54 —   
Total12.0 88.0 1008.06 887.09 19.69 17.33 
Losses 0.8%7.09 0.14 
Output12.0 88.0 1000.00 880.00 19.53 17.19 
Losses before baking/boiling, shrinkage 0.39988%88.0 4.03 3.55 0.0790.069
Losses after baking/boiling, shrinkage 0.39988%88.0 4.03 3.55 0.0790.069
Consolidated recipe, k=1.006664
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 49.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 29.11 28.91 29.31 29.10 
2Granulated sugar99.8514.52 14.50 14.62 14.59 
3Starch syrup78.0 3.63 2.83 3.65 2.85 
4Fruit and berry cooking69.0 1.78 1.23 1.79 1.23 
5water—  1.54 —   1.55 —   
6Sign up91.2 0.0280.0260.0290.026
7Fruit essence—  0.007—   0.007—   
Total50.62 47.49 50.95 47.80 
Total phase loss 2.8%1.31 
Other losses 0.66%0.32 
General losses 3.4%1.63 
Output93.7 49.30 46.18 49.30 46.18 
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 №089 Chocolate "Kharkovskiy" with fondant and fruit filling contained in handbooks:

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