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All groups → All products → Halva → Takhinny halva → №13 Halva "Moskvoretskaya" → No. 13 → Consolidated recipe

Consolidated recipe №13 Halva "Moskvoretskaya"

No. 13
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 308.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 289.72 287.11 89.32 88.52 
3Cocoa-butter [cocoa butter]100.0 19.15 19.15 5.90 5.90 
Total2.3 97.7 1006.03 983.36 310.16 303.17 
Losses 0.6%5.89 1.82 
Output2.3 97.7 1000.00 977.47 301.35 
Losses before baking/boiling, shrinkage 0.29969%97.7 3.02 2.95 0.93 0.91 
Losses after baking/boiling, shrinkage 0.29969%97.7 3.02 2.95 0.93 0.91 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 214.93 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Knocked down caramel mass95.0 465.17 441.91 99.98 94.98 
3Vanillin—  0.30 —   0.064—   
Total2.9 97.1 1006.81 977.84 216.40 210.17 
Losses 0.68%6.61 1.42 
Output2.9 97.1 1000.00 971.22 214.93 208.75 
Losses before baking/boiling, shrinkage 0.3382%97.1 3.40 3.31 0.73 0.71 
Losses after baking/boiling, shrinkage 0.3382%97.1 3.40 3.31 0.73 0.71 
Knocked down caramel mass Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 99.98 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Soap root extract16.0 19.75 3.16 1.97 0.32 
Total5.6 94.4 1008.02 951.90 100.78 95.17 
Losses 0.2%1.90 0.19 
Output5.0 95.0 1000.00 950.00 99.98 94.98 
Losses before baking/boiling, shrinkage 0.09976%94.4 1.01 0.95 0.10 0.095
Baking/boiling 0.6%6.01 0.60 
Losses after baking/boiling, shrinkage 0.09976%95.0 1.00 0.95 0.10 0.095
Caramel mass (in halva) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 98.81 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85391.49 390.90 38.68 38.62 
Total14.4 85.6 1129.78 966.77 111.63 95.52 
Losses 0.7%6.77 0.67 
Output4.0 96.0 1000.00 960.00 98.81 94.86 
Losses before baking/boiling, shrinkage 0.35008%85.6 3.96 3.38 0.39 0.33 
Baking/boiling 10.86%122.30 12.08 
Losses after baking/boiling, shrinkage 0.35008%96.0 3.53 3.38 0.35 0.33 
Consolidated recipe, k=1.005694
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 308.3 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.0 116.35 115.19 117.02 115.84 
2Chocolate glaze [Skurikhin]99.1 89.32 88.52 89.83 89.02 
3Starch syrup78.0 72.95 56.90 73.36 57.22 
4Granulated sugar99.8538.68 38.62 38.90 38.84 
5Cocoa-butter [cocoa butter]100.0 5.90 5.90 5.94 5.94 
6Sign up16.0 1.97 0.32 1.99 0.32 
7Vanillin—  0.064—   0.065—   
Total325.25 305.45 327.10 307.19 
Total phase loss 1.3%4.10 
Other losses 0.57%1.74 
General losses 1.9%5.84 
Output97.7 308.30 301.35 308.30 301.35 
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