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All groups → All products → Assorted sweets → No. 121 (10) with fondant-carrot filling → Ready candy → Consolidated recipe

Consolidated recipe No. 121 (10) with fondant-carrot filling

Ready candy
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 461.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Filling	84.0	430.38	361.52	198.66	166.88
	Total	7.1 92.9	1023.55	950.54	472.47	438.77
	Losses 2.3%			21.84		10.08
	Output	7.1 92.9	1000.00	928.70		428.69
	Losses before baking/boiling, shrinkage 1.14867%	92.9	11.76	10.92	5.43	5.04
	Baking/boiling 0.0%		0.036		0.017
	Losses after baking/boiling, shrinkage 1.14867%	92.9	11.76	10.92	5.43	5.04

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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 198.66 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	46.16	—	9.17	—
3	Vanilla essence	—	0.16	—	0.032	—
	Total	16.0 84.0	1015.40	852.79	201.72	169.42
	Losses 1.5%			12.79		2.54
	Output	16.0 84.0	1000.00	840.00	198.66	166.88
	Losses before baking/boiling, shrinkage 0.74991%	84.0	7.61	6.40	1.51	1.27
	Baking/boiling 0.02%		0.17		0.034
	Losses after baking/boiling, shrinkage 0.74991%	84.0	7.61	6.40	1.51	1.27

Pomade
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 192.52 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	362.79	362.25	69.84	69.74
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	108.45	80.25	20.88	15.45
4	Starch syrup	78.0	75.00	58.50	14.44	11.26
	Total	20.4 79.6	1116.67	888.89	214.98	171.13
	Losses 1.0%			8.89		1.71
	Output	12.0 88.0	1000.00	880.00	192.52	169.42
	Losses before baking/boiling, shrinkage 0.50013%	79.6	5.58	4.45	1.08	0.86
	Baking/boiling 9.54%		106.03		20.41
	Losses after baking/boiling, shrinkage 0.50013%	88.0	5.05	4.45	0.97	0.86

Consolidated recipe, k=1.004826
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 461.6 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.3	273.81	271.89	275.13	273.20
2	Carrot syrup	68.0	109.82	74.68	110.35	75.04
3	Granulated sugar	99.85	69.84	69.74	70.18	70.08
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	20.88	15.45	20.98	15.52
5	Starch syrup	78.0	14.44	11.26	14.51	11.32
6	Sign up	—	9.17	—	9.21	—
7	Vanilla essence	—	0.032	—	0.032	—
	Total		497.99	443.02	500.39	445.16
	Total phase loss 3.2%			14.33
	Other losses 0.48%					2.14
	General losses 3.7%					16.47
	Output	92.9	461.60	428.69	461.60	428.69

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Recipe on No. 121 (10) with fondant-carrot filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Consolidated recipe No. 121 (10) with fondant-carrot filling

Recipe on No. 121 (10) with fondant-carrot filling contained in handbooks:

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