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

Consolidated recipe: №13а Halva "Moskvoretskaya"

No. 13a
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 962.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 289.68 287.07 278.70 276.19 
3Cocoa-butter [cocoa butter]100.0 19.14 19.14 18.41 18.41 
Total1.9 98.1 1006.06 986.66 967.93 949.27 
Losses 0.6%5.94 5.72 
Output1.9 98.1 1000.00 980.72 943.55 
Losses before baking/boiling, shrinkage 0.30117%98.1 3.03 2.97 2.92 2.86 
Losses after baking/boiling, shrinkage 0.30117%98.1 3.03 2.97 2.92 2.86 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 670.81 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Knocked down caramel mass96.0 462.74 444.23 310.41 298.00 
3Vanillin—  0.30 —   0.20 —   
Total2.4 97.6 1007.13 982.88 675.60 659.33 
Losses 0.71%6.96 4.67 
Output2.4 97.6 1000.00 975.92 670.81 654.66 
Losses before baking/boiling, shrinkage 0.35398%97.6 3.56 3.48 2.39 2.33 
Losses after baking/boiling, shrinkage 0.35398%97.6 3.56 3.48 2.39 2.33 
Knocked down caramel mass Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 310.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Soap root extract16.0 19.75 3.16 6.13 0.98 
Total4.6 95.4 1008.16 961.92 312.95 298.59 
Losses 0.2%1.92 0.60 
Output4.0 96.0 1000.00 960.00 310.41 298.00 
Losses before baking/boiling, shrinkage 0.09968%95.4 1.00 0.96 0.31 0.30 
Baking/boiling 0.61%6.16 1.91 
Losses after baking/boiling, shrinkage 0.09968%96.0 1.00 0.96 0.31 0.30 
Caramel mass (in halva) Recipe No. 2
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 306.82 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 506.79 395.30 155.49 121.28 
3Hydrochloric acid 10% solution (E507)—  0.70 —   0.21 —   
4Bicarbonate soda (E500(ii))100.0 0.20 0.20 0.0610.061
Total10.4 89.6 1089.90 976.83 334.40 299.71 
Losses 0.7%6.83 2.10 
Output3.0 97.0 1000.00 970.00 306.82 297.61 
Losses before baking/boiling, shrinkage 0.34975%89.6 3.81 3.42 1.17 1.05 
Baking/boiling 7.6%82.57 25.33 
Losses after baking/boiling, shrinkage 0.34975%97.0 3.52 3.42 1.08 1.05 
Consolidated recipe, k=1.005433
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 962.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.0 364.98 361.33 366.97 363.30 
2Chocolate glaze [Skurikhin]99.1 278.70 276.19 280.22 277.69 
3Granulated sugar99.85178.63 178.36 179.60 179.33 
4Starch syrup78.0 155.49 121.28 156.34 121.94 
5Cocoa-butter [cocoa butter]100.0 18.41 18.41 18.51 18.51 
6Sign up16.0 6.13 0.98 6.16 0.99 
7Hydrochloric acid 10% solution (E507)—  0.21 —   0.22 —   
8Vanillin—  0.20 —   0.20 —   
9Bicarbonate soda (E500(ii))100.0 0.0610.0610.0620.062
Total1002.83 956.63 1008.28 961.83 
Total phase loss 1.4%13.08 
Other losses 0.54%5.20 
General losses 1.9%18.27 
Output98.1 962.10 943.55 962.10 943.55 
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 №13а Halva "Moskvoretskaya" contained in handbooks:

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