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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №003 "Burevevestnik" → body → Consolidated recipe

Consolidated recipe body

body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.5 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Alcohol	—	12.12	—	0.61	—
3	Vanillin	—	0.19	—	0.010	—
	Total	10.1 89.9	1011.61	909.36	51.09	45.92
	Losses 0.7%			6.36		0.32
	Output	9.7 90.3	1000.00	903.00		45.60
	Losses before baking/boiling, shrinkage 0.34986%	89.9	3.54	3.18	0.18	0.16
	Baking/boiling 0.45%		4.55		0.23
	Losses after baking/boiling, shrinkage 0.34986%	90.3	3.52	3.18	0.18	0.16

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Milk lipstick main recipe (in candy card.)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 50.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	303.35	224.48	15.31	11.33
3	Starch syrup	78.0	91.00	70.98	4.59	3.58
	Total	9.8 90.2	1019.02	919.19	51.42	46.39
	Losses 1.0%			9.19		0.46
	Output	9.0 91.0	1000.00	910.00	50.46	45.92
	Losses before baking/boiling, shrinkage 0.5%	90.2	5.10	4.60	0.26	0.23
	Baking/boiling 0.88%		8.87		0.45
	Losses after baking/boiling, shrinkage 0.5%	91.0	5.05	4.60	0.25	0.23

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 50.5 kg finished product
			in kind	in solids
1	Sign up	99.85	31.52	31.48
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	15.31	11.33
3	Starch syrup	78.0	4.59	3.58
4	Alcohol	—	0.61	—
5	Vanillin	—	0.010	—
	Total		52.05	46.39
	General losses 1.7%			0.79
	Output	90.3	50.50	45.60

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Recipe on №003 "Burevevestnik" (body) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe body

Recipe on №003 "Burevevestnik" (body) contained in handbooks:

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