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All groups → All products → Chocolate → Chocolate with fillings → №106 Chocolate "Sokolniki" → Finished chocolate → Consolidated recipe

Consolidated recipe №106 Chocolate "Sokolniki"

Finished chocolate
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 52 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	82.6	203.84	168.37	10.60	8.76
	Total	4.0 96.0	1019.37	978.19	53.01	50.87
	Losses 1.9%			18.59		0.97
	Output	4.0 96.0	1000.00	959.60		49.90
	Losses before baking/boiling, shrinkage 0.95038%	96.0	9.69	9.30	0.50	0.48
	Baking/boiling -0.0%		-0.006		-0.00
	Losses after baking/boiling, shrinkage 0.95038%	96.0	9.69	9.30	0.50	0.48

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Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 10.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar Treacle Syrup	39.0	155.49	60.64	1.65	0.64
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	57.08	42.24	0.61	0.45
4	Alcohol	—	15.43	—	0.16	—
5	Cognac	—	3.05	—	0.032	—
6	Sign up
	Total	17.4 82.6	1015.67	838.57	10.77	8.89
	Losses 1.5%			12.57		0.13
	Output	17.4 82.6	1000.00	826.00	10.60	8.76
	Losses before baking/boiling, shrinkage 0.74963%	82.6	7.61	6.29	0.081	0.067
	Baking/boiling 0.04%		0.45		0.005
	Losses after baking/boiling, shrinkage 0.74963%	82.6	7.61	6.29	0.081	0.067

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 8.31 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	245.34	244.97	2.04	2.04
3	Puree fruit and berry varietal	10.0	73.70	7.37	0.61	0.061
4	Roasted almond kernel	97.5	39.41	38.42	0.33	0.32
5	Cocoa-butter [cocoa butter]	100.0	38.23	38.23	0.32	0.32
6	Sign up
7	Starch syrup	78.0	6.06	4.73	0.050	0.039
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.59	4.14	0.046	0.034
9	Citric acid (E330)	91.2	0.50	0.46	0.004	0.004
	Total	7.9 92.1	1034.43	952.22	8.60	7.92
	Losses 1.5%			14.22		0.12
	Output	6.2 93.8	1000.00	938.00	8.31	7.80
	Losses before baking/boiling, shrinkage 0.74681%	92.1	7.73	7.11	0.064	0.059
	Baking/boiling 1.86%		19.12		0.16
	Losses after baking/boiling, shrinkage 0.74681%	93.8	7.58	7.11	0.063	0.059

Sugar Treacle Syrup
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.75 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	284.23	221.70	0.50	0.39
3	Granulated sugar	99.85	170.52	170.26	0.30	0.30
	Total	61.0 39.0	1005.03	391.96	1.76	0.69
	Losses 0.5%			1.96		0.003
	Output	61.0 39.0	1000.00	390.00	1.75	0.68
	Losses before baking/boiling, shrinkage 0.25048%	39.0	2.52	0.98	0.004	0.002
	Losses after baking/boiling, shrinkage 0.25048%	39.0	2.52	0.98	0.004	0.002

Consolidated recipe, k=1.010456
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 52 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.3	47.51	47.18	48.00	47.67
2	Granulated sugar	99.85	2.34	2.33	2.36	2.36
3	water	—	0.96	—	0.97	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	0.65	0.48	0.66	0.49
5	Puree fruit and berry varietal	10.0	0.61	0.061	0.62	0.062
6	Sign up	78.0	0.55	0.43	0.55	0.43
7	Roasted almond kernel	97.5	0.33	0.32	0.33	0.32
8	Cocoa-butter [cocoa butter]	100.0	0.32	0.32	0.32	0.32
9	Alcohol	—	0.16	—	0.17	—
10	Cognac	—	0.032	—	0.033	—
11	Sign up	91.2	0.004	0.004	0.004	0.004
12	Essence orange	—	0.003	—	0.003	—
	Total		53.47	51.12	54.03	51.66
	Total phase loss 2.4%			1.22
	Other losses 1.0%					0.53
	General losses 3.4%					1.76
	Output	96.0	52.00	49.90	52.00	49.90

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Recipe on №106 Chocolate "Sokolniki" contained in handbooks:

1986 Chocolate and cocoa powder recipes

Consolidated recipe №106 Chocolate "Sokolniki"

Recipe on №106 Chocolate "Sokolniki" contained in handbooks:

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