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All groups → All products → Chocolate → Chocolate with fillings → №116 Chocolate figures "Kairat" → Finished chocolate → Consolidated recipe

Consolidated recipe №116 Chocolate figures "Kairat"

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 718.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling72.5 412.61 299.14 296.63 215.05 
Total11.4 88.6 1030.89 913.09 741.11 656.42 
Losses 3.0%27.39 19.69 
Output11.4 88.6 1000.00 885.70 636.73 
Losses before baking/boiling, shrinkage 1.50008%88.6 15.46 13.70 11.12 9.85 
Baking/boiling -0.0%-0.039-0.028
Losses after baking/boiling, shrinkage 1.50008%88.6 15.46 13.70 11.12 9.85 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 296.63 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  202.20 —   59.98 —   
Total27.2 72.8 1011.04 736.04 299.90 218.33 
Losses 1.5%11.04 3.28 
Output27.5 72.5 1000.00 725.00 296.63 215.05 
Losses before baking/boiling, shrinkage 0.75025%72.8 7.59 5.52 2.25 1.64 
Baking/boiling -0.41%-4.16 -1.23 
Losses after baking/boiling, shrinkage 0.75025%72.5 7.62 5.52 2.26 1.64 
Creamy lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 239.92 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.42 423.78 101.83 101.68 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 22.92 19.25 
4Starch syrup78.0 40.95 31.94 9.82 7.66 
5Vanillin—  0.27 —   0.065—   
Total14.9 85.1 1085.36 923.87 260.40 221.66 
Losses 1.5%13.87 3.33 
Output9.0 91.0 1000.00 910.00 239.92 218.33 
Losses before baking/boiling, shrinkage 0.75071%85.1 8.15 6.94 1.95 1.66 
Baking/boiling 6.46%69.59 16.70 
Losses after baking/boiling, shrinkage 0.75071%91.0 7.62 6.94 1.83 1.66 
Consolidated recipe, k=1.003487
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 718.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 444.48 441.37 446.03 442.91 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 125.76 93.06 126.20 93.39 
3Granulated sugar99.85101.83 101.68 102.18 102.03 
4Alcohol—  59.98 —   60.19 —   
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 22.92 19.25 23.00 19.32 
6Sign up78.0 9.82 7.66 9.86 7.69 
7Vanillin—  0.065—   0.065—   
Total764.86 663.03 767.53 665.34 
Total phase loss 4.0%26.30 
Other losses 0.35%2.31 
General losses 4.3%28.61 
Output88.6 718.90 636.73 718.90 636.73 
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Recipe on №116 Chocolate figures "Kairat" contained in handbooks:

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