KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №004 "Cornflower" → 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 124.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 63.05 61.47 7.84 7.64 
3Cognac—  15.11 —   1.88 —   
4Vanillin—  0.32 —   0.040—   
5Essence of cognac—  0.24 —   0.030—   
Total10.9 89.1 1010.75 900.30 125.64 111.91 
Losses 0.7%6.30 0.78 
Output10.6 89.4 1000.00 894.00 111.12 
Losses before baking/boiling, shrinkage 0.34992%89.1 3.54 3.15 0.44 0.39 
Baking/boiling 0.37%3.69 0.46 
Losses after baking/boiling, shrinkage 0.34992%89.4 3.52 3.15 0.44 0.39 
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Creamy brulee lipstick in candy No. 2,3,6,29,36
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 115.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 405.97 300.42 47.03 34.80 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.96 73.89 10.19 8.56 
4Starch syrup78.0 54.13 42.22 6.27 4.89 
Total12.6 87.4 1045.99 913.71 121.18 105.85 
Losses 1.5%13.71 1.59 
Output10.0 90.0 1000.00 900.00 115.85 104.27 
Losses before baking/boiling, shrinkage 0.75017%87.4 7.85 6.85 0.91 0.79 
Baking/boiling 2.94%30.53 3.54 
Losses after baking/boiling, shrinkage 0.75017%90.0 7.62 6.85 0.88 0.79 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 124.3 kg finished product
in kind
in solids
1Sign up99.8557.69 57.60 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 47.03 34.80 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 10.19 8.56 
4Roasted hazelnut kernel97.5 7.84 7.64 
5Starch syrup78.0 6.27 4.89 
6Sign up—  1.88 —   
7Vanillin—  0.040—   
8Essence of cognac—  0.030—   
Total130.96 113.50 
General losses 2.1%2.37 
Output89.4 124.30 111.12 
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Recipe on №004 "Cornflower" (body) contained in handbooks:

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