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All groups → All products → Chocolate → Chocolate with fillings → №120 Chocolate figures "Crustaceans" → Finished chocolate → Consolidated recipe

Consolidated recipe №120 Chocolate figures "Crustaceans"

Finished chocolate
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 837.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling86.6 412.63 357.30 345.70 299.34 
Total5.8 94.2 1030.96 971.30 863.74 813.75 
Losses 3.0%28.70 24.04 
Output5.7 94.3 1000.00 942.60 789.71 
Losses before baking/boiling, shrinkage 1.4773%94.2 15.23 14.35 12.76 12.02 
Baking/boiling 0.05%0.51 0.42 
Losses after baking/boiling, shrinkage 1.4773%94.3 15.22 14.35 12.75 12.02 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 345.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 163.30 137.17 56.45 47.42 
3Cognac—  36.74 —   12.70 —   
Total13.4 86.6 1016.56 880.21 351.43 304.29 
Losses 1.6%14.31 4.95 
Output13.4 86.6 1000.00 865.90 345.70 299.34 
Losses before baking/boiling, shrinkage 0.81261%86.6 8.26 7.15 2.86 2.47 
Baking/boiling 0.0%0.0390.014
Losses after baking/boiling, shrinkage 0.81261%86.6 8.26 7.15 2.86 2.47 
Creamy lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 282.27 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.42 423.78 119.80 119.62 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 26.97 22.65 
4Starch syrup78.0 40.95 31.94 11.56 9.02 
5Vanillin—  0.27 —   0.076—   
Total14.9 85.1 1085.36 923.87 306.37 260.78 
Losses 1.5%13.87 3.92 
Output9.0 91.0 1000.00 910.00 282.27 256.87 
Losses before baking/boiling, shrinkage 0.75071%85.1 8.15 6.94 2.30 1.96 
Baking/boiling 6.46%69.59 19.64 
Losses after baking/boiling, shrinkage 0.75071%91.0 7.62 6.94 2.15 1.96 
Consolidated recipe, k=1.013728
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 837.8 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 518.04 514.41 525.15 521.47 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 147.96 109.49 149.99 110.99 
3Granulated sugar99.85119.80 119.62 121.45 121.26 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 83.42 70.07 84.57 71.04 
5Cognac—  12.70 —   12.88 —   
6Sign up78.0 11.56 9.02 11.72 9.14 
7Vanillin—  0.076—   0.077—   
Total893.56 822.61 905.82 833.91 
Total phase loss 4.0%32.90 
Other losses 1.4%11.29 
General losses 5.3%44.20 
Output94.3 837.80 789.71 837.80 789.71 
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Recipe on №120 Chocolate figures "Crustaceans" contained in handbooks:

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