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All groups → All products → Chocolate → Chocolate with fillings → №109 Milk chocolate with fondant-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 46.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted grated cashew kernel97.5 80.00 78.00 3.74 3.65 
3Cognac—  75.00 —   3.51 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.00 33.60 1.87 1.57 
5Coffee paste93.4 15.00 14.01 0.70 0.66 
6Sign up
Total15.5 84.5 1020.85 862.93 47.78 40.39 
Losses 1.5%12.93 0.61 
Output15.0 85.0 1000.00 850.00 39.78 
Losses before baking/boiling, shrinkage 0.74945%84.5 7.65 6.47 0.36 0.30 
Baking/boiling 0.55%5.59 0.26 
Losses after baking/boiling, shrinkage 0.74945%85.0 7.61 6.47 0.36 0.30 
List of recipes
Milk lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 37.92 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 11.50 8.51 
3Starch syrup78.0 91.00 70.98 3.45 2.69 
Total9.8 90.2 1019.03 919.20 38.64 34.86 
Losses 1.0%9.20 0.35 
Output9.0 91.0 1000.00 910.00 37.92 34.51 
Losses before baking/boiling, shrinkage 0.50054%90.2 5.10 4.60 0.19 0.17 
Baking/boiling 0.88%8.87 0.34 
Losses after baking/boiling, shrinkage 0.50054%91.0 5.06 4.60 0.19 0.17 
Coffee paste
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 0.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 335.02 281.42 0.24 0.20 
Total6.6 93.4 1015.22 948.01 0.71 0.67 
Losses 1.5%14.21 0.010
Output6.6 93.4 1000.00 933.80 0.70 0.66 
Losses before baking/boiling, shrinkage 0.74961%93.4 7.61 7.11 0.0050.005
Baking/boiling -0.0%-0.00 —   
Losses after baking/boiling, shrinkage 0.74961%93.4 7.61 7.11 0.0050.005
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 46.8 kg finished product
in kind
in solids
1Sign up99.8523.69 23.65 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 11.50 8.51 
3Roasted grated cashew kernel97.5 3.74 3.65 
4Cognac—  3.51 —   
5Starch syrup78.0 3.45 2.69 
6Sign up84.0 2.11 1.77 
7Natural coffee98.0 0.48 0.47 
8Vanilla essence—  0.028—   
Total48.51 40.74 
General losses 2.4%0.96 
Output85.0 46.80 39.78 
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Recipe on №109 Milk chocolate with fondant-coffee filling (Filling) contained in handbooks:

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