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All groups → All products → Chocolate → Chocolate with fillings → №091 Chocolate with praline filling → Finished chocolate → Consolidated recipe

Consolidated recipe: №091 Chocolate with praline filling

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 742.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling99.2 459.04 455.37 340.88 338.16 
Total0.75 99.251019.41 1011.82 757.01 751.37 
Losses 1.9%19.22 14.27 
Output0.74 99.261000.00 992.60 737.10 
Losses before baking/boiling, shrinkage 0.94954%99.259.68 9.61 7.19 7.13 
Baking/boiling 0.01%0.0510.038
Losses after baking/boiling, shrinkage 0.94954%99.269.68 9.61 7.19 7.13 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 340.88 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 193.23 193.23 65.87 65.87 
3Vanilla essence—  0.83 —   0.28 —   
4Vanillin—  0.40 —   0.14 —   
Total0.85 99.151015.73 1007.11 346.25 343.31 
Losses 1.5%15.11 5.15 
Output0.8 99.2 1000.00 992.00 340.88 338.16 
Losses before baking/boiling, shrinkage 0.7501%99.157.62 7.55 2.60 2.58 
Baking/boiling 0.05%0.50 0.17 
Losses after baking/boiling, shrinkage 0.7501%99.2 7.62 7.55 2.60 2.58 
The hazelnut kernel is hot. with sugar
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 279.96 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 336.81 328.39 94.29 91.94 
Total0.93 99.071010.44 1001.01 282.88 280.24 
Losses 1.0%10.01 2.80 
Output0.9 99.1 1000.00 991.00 279.96 277.44 
Losses before baking/boiling, shrinkage 0.49996%99.075.05 5.00 1.41 1.40 
Baking/boiling 0.03%0.34 0.095
Losses after baking/boiling, shrinkage 0.49996%99.1 5.05 5.00 1.41 1.40 
Consolidated recipe, k=1.004902
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 742.6 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 416.13 413.22 418.17 415.24 
2Granulated sugar99.85188.59 188.30 189.51 189.23 
3Roasted hazelnut kernel97.5 94.29 91.94 94.75 92.39 
4Cocoa-butter [cocoa butter]100.0 65.87 65.87 66.19 66.19 
5Vanilla essence—  0.28 —   0.28 —   
6Sign up—  0.14 —   0.14 —   
Total765.30 759.33 769.05 763.05 
Total phase loss 2.9%22.22 
Other losses 0.49%3.72 
General losses 3.4%25.94 
Output99.26742.60 737.10 742.60 737.10 
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 №091 Chocolate with praline filling contained in handbooks:

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