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All groups → All products → Assorted sweets → No. 121 (02) with chocolate filling → Ready candy → Consolidated recipe

Consolidated recipe No. 121 (02) with chocolate filling

Ready candy
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 556.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	82.6	430.34	355.46	239.66	197.96
	Total	7.7 92.3	1023.55	944.52	570.02	526.00
	Losses 2.3%			21.72		12.09
	Output	7.7 92.3	1000.00	922.80		513.91
	Losses before baking/boiling, shrinkage 1.14971%	92.3	11.77	10.86	6.55	6.05
	Baking/boiling 0.0%		0.015		0.008
	Losses after baking/boiling, shrinkage 1.14971%	92.3	11.77	10.86	6.55	6.05

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Filling
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 239.66 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Sugar-treacle syrup for "Assorted"	39.0	155.44	60.62	37.25	14.53
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	57.07	42.23	13.68	10.12
4	Alcohol	—	15.43	—	3.70	—
5	Cognac	—	3.05	—	0.73	—
6	Sign up
	Total	17.4 82.6	1015.64	838.57	243.40	200.97
	Losses 1.5%			12.57		3.01
	Output	17.4 82.6	1000.00	826.00	239.66	197.96
	Losses before baking/boiling, shrinkage 0.74971%	82.6	7.61	6.29	1.82	1.51
	Baking/boiling 0.04%		0.41		0.10
	Losses after baking/boiling, shrinkage 0.74971%	82.6	7.61	6.29	1.82	1.51

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 187.97 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	245.34	244.97	46.12	46.05
3	Puree fruit and berry varietal	10.0	73.70	7.37	13.85	1.39
4	Roasted almond kernel	97.5	39.41	38.42	7.41	7.22
5	Cocoa-butter [cocoa butter]	100.0	38.23	38.23	7.19	7.19
6	Sign up
7	Starch syrup	78.0	6.06	4.73	1.14	0.89
8	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	5.59	4.14	1.05	0.78
9	Citric acid (E330)	91.2	0.50	0.46	0.094	0.086
	Total	7.9 92.1	1034.43	952.22	194.45	178.99
	Losses 1.5%			14.22		2.67
	Output	6.2 93.8	1000.00	938.00	187.97	176.32
	Losses before baking/boiling, shrinkage 0.74681%	92.1	7.73	7.11	1.45	1.34
	Baking/boiling 1.86%		19.12		3.59
	Losses after baking/boiling, shrinkage 0.74681%	93.8	7.58	7.11	1.43	1.34

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 39.53 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	284.23	221.70	11.24	8.76
3	Granulated sugar	99.85	170.52	170.26	6.74	6.73
	Total	61.0 39.0	1005.03	391.96	39.73	15.50
	Losses 0.5%			1.96		0.078
	Output	61.0 39.0	1000.00	390.00	39.53	15.42
	Losses before baking/boiling, shrinkage 0.25048%	39.0	2.52	0.98	0.10	0.039
	Losses after baking/boiling, shrinkage 0.25048%	39.0	2.52	0.98	0.10	0.039

Consolidated recipe, k=1.003546
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 556.9 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.3	445.68	442.56	447.26	444.12
2	Granulated sugar	99.85	52.86	52.78	53.05	52.97
3	water	—	21.75	—	21.83	—
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	14.73	10.90	14.78	10.94
5	Puree fruit and berry varietal	10.0	13.85	1.39	13.90	1.39
6	Sign up	78.0	12.38	9.65	12.42	9.69
7	Roasted almond kernel	97.5	7.41	7.22	7.43	7.25
8	Cocoa-butter [cocoa butter]	100.0	7.19	7.19	7.21	7.21
9	Alcohol	—	3.70	—	3.71	—
10	Cognac	—	0.73	—	0.73	—
11	Sign up	91.2	0.094	0.086	0.094	0.086
12	Essence orange	—	0.072	—	0.072	—
	Total		580.43	531.77	582.49	533.65
	Total phase loss 3.4%			17.86
	Other losses 0.35%					1.89
	General losses 3.7%					19.75
	Output	92.3	556.90	513.91	556.90	513.91

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Recipe on No. 121 (02) with chocolate filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Consolidated recipe No. 121 (02) with chocolate filling

Recipe on No. 121 (02) with chocolate filling contained in handbooks:

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