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All groups → All products → Assorted sweets → No. 122 (5) with milk-cream 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 740.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 141.58 104.77 104.81 77.56 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 75.29 63.24 55.74 46.82 
4Cognac—  39.64 —   29.35 —   
5Essence of rum—  0.30 —   0.22 —   
Total17.7 82.3 1011.91 832.50 749.12 616.30 
Losses 1.5%12.50 9.25 
Output18.0 82.0 1000.00 820.00 607.05 
Losses before baking/boiling, shrinkage 0.7508%82.3 7.60 6.25 5.62 4.63 
Baking/boiling -0.33%-3.31 -2.45 
Losses after baking/boiling, shrinkage 0.7508%82.0 7.62 6.25 5.64 4.63 
List of recipes
Sugar lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 559 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 185.82 144.94 103.87 81.02 
3water—  78.97 —   44.15 —   
Total12.0 88.0 1008.06 887.09 563.51 495.89 
Losses 0.8%7.09 3.97 
Output12.0 88.0 1000.00 880.00 559.00 491.92 
Losses before baking/boiling, shrinkage 0.39988%88.0 4.03 3.55 2.25 1.98 
Losses after baking/boiling, shrinkage 0.39988%88.0 4.03 3.55 2.25 1.98 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 740.3 kg finished product
in kind
in solids
1Sign up99.85415.49 414.87 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 104.81 77.56 
3Starch syrup78.0 103.87 81.02 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 55.74 46.82 
5water—  44.15 —   
6Sign up—  29.35 —   
7Essence of rum—  0.22 —   
Total753.62 620.27 
General losses 2.1%13.22 
Output82.0 740.30 607.05 
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Recipe on No. 122 (5) with milk-cream filling (Filling) contained in handbooks:

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