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All groups → All products → Assorted sweets → No. 121 (02) with chocolate 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 477.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sugar-treacle syrup for "Assorted"39.0 155.44 60.62 74.16 28.92 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 57.07 42.23 27.23 20.15 
4Alcohol—  15.43 —   7.36 —   
5Cognac—  3.05 —   1.46 —   
6Sign up
Total17.4 82.6 1015.64 838.57 484.56 400.08 
Losses 1.5%12.57 6.00 
Output17.4 82.6 1000.00 826.00 394.08 
Losses before baking/boiling, shrinkage 0.74971%82.6 7.61 6.29 3.63 3.00 
Baking/boiling 0.04%0.41 0.20 
Losses after baking/boiling, shrinkage 0.74971%82.6 7.61 6.29 3.63 3.00 
List of recipes
Waste assorted sweets and chocolate with different fillings "Assorted"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 374.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85245.34 244.97 91.81 91.67 
3Puree fruit and berry varietal10.0 73.70 7.37 27.58 2.76 
4Roasted almond kernel97.5 39.41 38.42 14.75 14.38 
5Cocoa-butter [cocoa butter]100.0 38.23 38.23 14.31 14.31 
6Sign up
7Starch syrup78.0 6.06 4.73 2.27 1.77 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 5.59 4.14 2.09 1.55 
9Citric acid (E330)91.2 0.50 0.46 0.19 0.17 
Total7.9 92.1 1034.43 952.22 387.10 356.33 
Losses 1.5%14.22 5.32 
Output6.2 93.8 1000.00 938.00 374.21 351.01 
Losses before baking/boiling, shrinkage 0.74681%92.1 7.73 7.11 2.89 2.66 
Baking/boiling 1.86%19.12 7.16 
Losses after baking/boiling, shrinkage 0.74681%93.8 7.58 7.11 2.84 2.66 
Sugar-treacle syrup for "Assorted" Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 78.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 284.23 221.70 22.37 17.45 
3Granulated sugar99.85170.52 170.26 13.42 13.40 
Total61.0 39.0 1005.03 391.96 79.10 30.85 
Losses 0.5%1.96 0.15 
Output61.0 39.0 1000.00 390.00 78.70 30.69 
Losses before baking/boiling, shrinkage 0.25048%39.0 2.52 0.98 0.20 0.077
Losses after baking/boiling, shrinkage 0.25048%39.0 2.52 0.98 0.20 0.077
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 477.1 kg finished product
in kind
in solids
1Sign up99.3 229.57 227.96 
2Granulated sugar99.85105.23 105.07 
3water—  43.31 —   
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 29.32 21.70 
5Puree fruit and berry varietal10.0 27.58 2.76 
6Sign up78.0 24.64 19.22 
7Roasted almond kernel97.5 14.75 14.38 
8Cocoa-butter [cocoa butter]100.0 14.31 14.31 
9Alcohol—  7.36 —   
10Cognac—  1.46 —   
11Sign up91.2 0.19 0.17 
12Essence orange—  0.14 —   
Total497.84 405.56 
General losses 2.8%11.48 
Output82.6 477.10 394.08 
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Recipe on No. 121 (02) with chocolate filling (Filling) contained in handbooks:

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