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All groups → All products → Chocolate → Chocolate with fillings → №117 Chocolate figures "Horns" → 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 401.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sugar-treacle syrup70.0 214.10 149.87 85.90 60.13 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 107.05 79.22 42.95 31.78 
4Alcohol—  42.82 —   17.18 —   
5Cognac—  21.41 —   8.59 —   
Total15.8 84.2 1027.68 864.96 412.31 347.02 
Losses 1.5%12.96 5.20 
Output14.8 85.2 1000.00 852.00 341.82 
Losses before baking/boiling, shrinkage 0.7494%84.2 7.70 6.48 3.09 2.60 
Baking/boiling 1.21%12.37 4.96 
Losses after baking/boiling, shrinkage 0.7494%85.2 7.61 6.48 3.05 2.60 
List of recipes
Chocolate semi-finished product
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 257.69 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.8 293.48 287.02 75.63 73.96 
3Cocoa-butter [cocoa butter]100.0 154.66 154.66 39.85 39.85 
4Vanillin—  0.27 —   0.070—   
Total0.75 99.251007.57 1000.00 259.64 257.69 
Losses 1.0%10.00 2.58 
Output1.0 99.0 1000.00 990.00 257.69 255.11 
Losses before baking/boiling, shrinkage 0.50023%99.255.04 5.00 1.30 1.29 
Baking/boiling -0.25%-2.52 -0.65 
Losses after baking/boiling, shrinkage 0.50023%99.0 5.05 5.00 1.30 1.29 
Sugar-treacle syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 85.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 395.57 308.54 33.98 26.50 
3water—  213.89 —   18.37 —   
Total30.0 70.0 1005.03 703.52 86.33 60.43 
Losses 0.5%3.52 0.30 
Output30.0 70.0 1000.00 700.00 85.90 60.13 
Losses before baking/boiling, shrinkage 0.25026%70.0 2.52 1.76 0.22 0.15 
Losses after baking/boiling, shrinkage 0.25026%70.0 2.52 1.76 0.22 0.15 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 401.2 kg finished product
in kind
in solids
1Sign up99.85144.09 143.87 
2Cocoa mass97.8 75.63 73.96 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 42.95 31.78 
4Cocoa-butter [cocoa butter]100.0 39.85 39.85 
5Granulated sugar99.8533.98 33.93 
6Sign up78.0 33.98 26.50 
7water—  18.37 —   
8Alcohol—  17.18 —   
9Cognac—  8.59 —   
10Vanillin—  0.070—   
Total414.69 349.90 
General losses 2.3%8.08 
Output85.2 401.20 341.82 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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№117 Chocolate figures "Horns" (Filling) included in recipes:

№117 Chocolate figures "Horns"Finished chocolate

Recipe on №117 Chocolate figures "Horns" (Filling) contained in handbooks:

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