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All groups → All products → Chocolate → Chocolate with fillings → №095 Chocolate with coffee filling → Filling → Consolidated recipe

Consolidated recipe Filling

Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 153.8 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar-treacle syrup	75.0	200.95	150.71	30.91	23.18
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	107.66	79.67	16.56	12.25
4	Alcohol	—	42.82	—	6.59	—
5	Cognac	—	21.41	—	3.29	—
	Total	14.7 85.3	1015.14	865.62	156.13	133.13
	Losses 1.6%			13.62		2.09
	Output	14.8 85.2	1000.00	852.00		131.04
	Losses before baking/boiling, shrinkage 0.78647%	85.3	7.98	6.81	1.23	1.05
	Baking/boiling -0.08%		-0.83		-0.13
	Losses after baking/boiling, shrinkage 0.78647%	85.2	7.99	6.81	1.23	1.05

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Coffee and milk chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 98.79 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa-butter [cocoa butter]	100.0	237.59	237.59	23.47	23.47
3	Whole milk powder the weight ratio of fat 26%	96.0	191.71	184.04	18.94	18.18
4	Cocoa mass	97.8	164.84	161.21	16.28	15.93
5	Ground coffee	98.0	51.17	50.15	5.05	4.95
	Total	1.3 98.7	1010.85	997.98	99.86	98.59
	Losses 0.9%			8.98		0.89
	Output	1.1 98.9	1000.00	989.00	98.79	97.70
	Losses before baking/boiling, shrinkage 0.45008%	98.7	4.55	4.49	0.45	0.44
	Baking/boiling 0.17%		1.76		0.17
	Losses after baking/boiling, shrinkage 0.45008%	98.9	4.54	4.49	0.45	0.44

Sugar-treacle syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 30.91 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	water	—	227.94	—	7.04	—
3	Starch syrup	78.0	101.36	79.06	3.13	2.44
	Total	25.0 75.0	1005.02	753.77	31.06	23.30
	Losses 0.5%			3.77		0.12
	Output	25.0 75.0	1000.00	750.00	30.91	23.18
	Losses before baking/boiling, shrinkage 0.24989%	75.0	2.51	1.88	0.078	0.058
	Losses after baking/boiling, shrinkage 0.24989%	75.0	2.51	1.88	0.078	0.058

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 153.8 kg finished product
			in kind	in solids
1	Sign up	99.85	36.11	36.06
2	Cocoa-butter [cocoa butter]	100.0	23.47	23.47
3	Granulated sugar	99.85	20.88	20.85
4	Whole milk powder the weight ratio of fat 26%	96.0	18.94	18.18
5	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	16.56	12.25
6	Sign up	97.8	16.28	15.93
7	water	—	7.04	—
8	Alcohol	—	6.59	—
9	Ground coffee	98.0	5.05	4.95
10	Cognac	—	3.29	—
11	Sign up	78.0	3.13	2.44
	Total		157.36	134.14
	General losses 2.3%			3.10
	Output	85.2	153.80	131.04

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Recipe on №095 Chocolate with coffee filling (Filling) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Consolidated recipe Filling

Recipe on №095 Chocolate with coffee filling (Filling) contained in handbooks:

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