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All groups → All products → Assorted sweets → No. 121 (14) with milk-cream filling → Ready candy → Consolidated recipe

Consolidated recipe: No. 121 (14) with milk-cream filling

Ready candy
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 370.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling97.6 389.16 379.82 144.03 140.57 
Total1.3 98.7 1023.50 1009.72 378.80 373.70 
Losses 2.3%23.22 8.59 
Output1.4 98.6 1000.00 986.50 365.10 
Losses before baking/boiling, shrinkage 1.14981%98.7 11.77 11.61 4.36 4.30 
Baking/boiling -0.0%-0.037-0.014
Losses after baking/boiling, shrinkage 1.14981%98.6 11.77 11.61 4.36 4.30 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 144.03 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Coconut oil100.0 262.05 262.05 37.74 37.74 
3Flour from the product of extruded cereals95.0 215.12 204.36 30.98 29.43 
4Whole milk powder the weight ratio of fat 26%96.0 185.11 177.71 26.66 25.59 
5Cocoa powder [Skurikhin]95.0 18.71 17.77 2.69 2.56 
6Sign up
7Soybean phosphatide concentrate99.0 4.65 4.60 0.67 0.66 
8Salt96.5 3.78 3.65 0.54 0.53 
9Cinnamon100.0 1.70 1.70 0.24 0.24 
10Citric acid (E330)91.2 0.48 0.44 0.0690.063
11Sign up
12Vanillin—  0.28 —   0.040—   
Total2.5 97.5 1016.13 991.10 146.35 142.75 
Losses 1.5%15.10 2.17 
Output2.4 97.6 1000.00 976.00 144.03 140.57 
Losses before baking/boiling, shrinkage 0.76181%97.5 7.74 7.55 1.11 1.09 
Baking/boiling 0.06%0.65 0.094
Losses after baking/boiling, shrinkage 0.76181%97.6 7.74 7.55 1.11 1.09 
Consolidated recipe, k=1.008671
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 370.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 234.77 233.13 236.80 235.15 
2Powdered sugar99.8545.56 45.49 45.95 45.88 
3Coconut oil100.0 37.74 37.74 38.07 38.07 
4Flour from the product of extruded cereals95.0 30.98 29.43 31.25 29.69 
5Whole milk powder the weight ratio of fat 26%96.0 26.66 25.59 26.89 25.82 
6Sign up95.0 2.69 2.56 2.72 2.58 
7Liquor40.0 1.08 0.43 1.09 0.43 
8Soybean phosphatide concentrate99.0 0.67 0.66 0.68 0.67 
9Salt96.5 0.54 0.53 0.55 0.53 
10Cinnamon100.0 0.24 0.24 0.25 0.25 
11Sign up91.2 0.0690.0630.0700.064
12Citrus essence—  0.068—   0.068—   
13Vanillin—  0.040—   0.041—   
Total381.12 375.87 384.43 379.13 
Total phase loss 2.9%10.77 
Other losses 0.86%3.26 
General losses 3.7%14.03 
Output98.6 370.10 365.10 370.10 365.10 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
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).no datano 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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Recipe on No. 121 (14) with milk-cream filling contained in handbooks:

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