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

Consolidated recipe №095 Chocolate with coffee filling

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 534.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling85.2 428.40 365.00 228.81 194.94 
Total6.6 93.4 1019.32 951.78 544.42 508.35 
Losses 1.9%18.08 9.66 
Output6.6 93.4 1000.00 933.70 498.69 
Losses before baking/boiling, shrinkage 0.94982%93.4 9.68 9.04 5.17 4.83 
Baking/boiling -0.0%-0.044-0.023
Losses after baking/boiling, shrinkage 0.94982%93.4 9.68 9.04 5.17 4.83 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 228.81 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sugar-treacle syrup75.0 200.95 150.71 45.98 34.48 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 107.66 79.67 24.63 18.23 
4Alcohol—  42.82 —   9.80 —   
5Cognac—  21.41 —   4.90 —   
Total14.7 85.3 1015.14 865.62 232.27 198.06 
Losses 1.6%13.62 3.12 
Output14.8 85.2 1000.00 852.00 228.81 194.94 
Losses before baking/boiling, shrinkage 0.78647%85.3 7.98 6.81 1.83 1.56 
Baking/boiling -0.08%-0.83 -0.19 
Losses after baking/boiling, shrinkage 0.78647%85.2 7.99 6.81 1.83 1.56 
Coffee and milk chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 146.96 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa-butter [cocoa butter]100.0 237.59 237.59 34.92 34.92 
3Whole milk powder the weight ratio of fat 26%96.0 191.71 184.04 28.17 27.05 
4Cocoa mass97.8 164.84 161.21 24.23 23.69 
5Ground coffee98.0 51.17 50.15 7.52 7.37 
Total1.3 98.7 1010.85 997.98 148.56 146.67 
Losses 0.9%8.98 1.32 
Output1.1 98.9 1000.00 989.00 146.96 145.35 
Losses before baking/boiling, shrinkage 0.45008%98.7 4.55 4.49 0.67 0.66 
Baking/boiling 0.17%1.76 0.26 
Losses after baking/boiling, shrinkage 0.45008%98.9 4.54 4.49 0.67 0.66 
Sugar-treacle syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 45.98 kg phases
in kind
in solids
in kind
in solids
1Sign up
2water—  227.94 —   10.48 —   
3Starch syrup78.0 101.36 79.06 4.66 3.64 
Total25.0 75.0 1005.02 753.77 46.21 34.66 
Losses 0.5%3.77 0.17 
Output25.0 75.0 1000.00 750.00 45.98 34.48 
Losses before baking/boiling, shrinkage 0.24989%75.0 2.51 1.88 0.12 0.087
Losses after baking/boiling, shrinkage 0.24989%75.0 2.51 1.88 0.12 0.087
Consolidated recipe, k=1.006407
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 534.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 315.61 313.40 317.63 315.41 
2Powdered sugar99.8553.72 53.64 54.07 53.98 
3Cocoa-butter [cocoa butter]100.0 34.92 34.92 35.14 35.14 
4Granulated sugar99.8531.07 31.02 31.27 31.22 
5Whole milk powder the weight ratio of fat 26%96.0 28.17 27.05 28.35 27.22 
6Sign up74.0 24.63 18.23 24.79 18.35 
7Cocoa mass97.8 24.23 23.69 24.38 23.84 
8water—  10.48 —   10.55 —   
9Alcohol—  9.80 —   9.86 —   
10Ground coffee98.0 7.52 7.37 7.57 7.42 
11Sign up—  4.90 —   4.93 —   
12Starch syrup78.0 4.66 3.64 4.69 3.66 
Total549.71 512.95 553.23 516.24 
Total phase loss 2.8%14.27 
Other losses 0.64%3.29 
General losses 3.4%17.55 
Output93.4 534.10 498.69 534.10 498.69 
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