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All groups → All products → Assorted sweets → No. 124 (5) with rum filling → Ready candy → Consolidated recipe

Consolidated recipe No. 124 (5) with rum filling

Ready candy
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 863.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Filling85.0 400.26 340.22 345.78 293.92 
Total6.3 93.7 1023.45 959.05 884.16 828.52 
Losses 2.3%21.95 18.96 
Output6.3 93.7 1000.00 937.10 809.56 
Losses before baking/boiling, shrinkage 1.14429%93.7 11.71 10.97 10.12 9.48 
Baking/boiling 0.0%0.0280.024
Losses after baking/boiling, shrinkage 1.14429%93.7 11.71 10.97 10.12 9.48 
List of recipes
Filling
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 345.78 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Cocoa powder [Skurikhin]95.0 110.00 104.50 38.04 36.13 
3Roasted grated kernel97.5 100.00 97.50 34.58 33.71 
4Sugar syrup70.0 94.30 66.01 32.61 22.83 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 80.00 67.20 27.66 23.24 
6Sign up
7Essence of rum—  3.00 —   1.04 —   
Total15.0 85.0 1014.68 862.72 350.86 298.31 
Losses 1.5%12.72 4.40 
Output15.0 85.0 1000.00 850.00 345.78 293.92 
Losses before baking/boiling, shrinkage 0.73713%85.0 7.48 6.36 2.59 2.20 
Baking/boiling -0.03%-0.28 -0.10 
Losses after baking/boiling, shrinkage 0.73713%85.0 7.48 6.36 2.59 2.20 
Creamy lipstick
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 200.44 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85464.79 464.09 93.16 93.02 
3Starch syrup78.0 44.85 34.98 8.99 7.01 
Total14.7 85.3 1083.68 923.87 217.22 185.18 
Losses 1.5%13.87 2.78 
Output9.0 91.0 1000.00 910.00 200.44 182.40 
Losses before baking/boiling, shrinkage 0.7504%85.3 8.13 6.93 1.63 1.39 
Baking/boiling 6.32%67.93 13.62 
Losses after baking/boiling, shrinkage 0.7504%91.0 7.62 6.93 1.53 1.39 
Sugar syrup
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 32.61 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 395.57 308.54 12.90 10.06 
3water—  213.89 —   6.97 —   
Total30.0 70.0 1005.03 703.52 32.77 22.94 
Losses 0.5%3.52 0.11 
Output30.0 70.0 1000.00 700.00 32.61 22.83 
Losses before baking/boiling, shrinkage 0.25026%70.0 2.52 1.76 0.0820.057
Losses after baking/boiling, shrinkage 0.25026%70.0 2.52 1.76 0.0820.057
Consolidated recipe, k=1.005491
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 863.9 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.3 538.37 534.61 541.33 537.54 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 115.06 85.15 115.69 85.61 
3Granulated sugar99.85106.06 105.90 106.65 106.49 
4Cocoa powder [Skurikhin]95.0 38.04 36.13 38.25 36.33 
5Roasted grated kernel97.5 34.58 33.71 34.77 33.90 
6Sign up84.0 27.66 23.24 27.81 23.36 
7Starch syrup78.0 21.89 17.07 22.01 17.17 
8Cognac—  16.49 —   16.58 —   
9water—  6.97 —   7.01 —   
10Essence of rum—  1.04 —   1.04 —   
Total906.17 835.81 911.15 840.40 
Total phase loss 3.1%26.25 
Other losses 0.55%4.59 
General losses 3.7%30.84 
Output93.7 863.90 809.56 863.90 809.56 
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Recipe on No. 124 (5) with rum filling contained in handbooks:

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