KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №005 "Spring" → 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 911.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Milk lipstick91.0 222.87 202.81 203.15 184.86 
3Tangerine podvarka (boiled)80.0 58.30 46.64 53.14 42.51 
4Cognac—  11.41 —   10.40 —   
5Citric acid (E330)91.2 1.05 0.96 0.96 0.87 
6Sign up
7Paint red—  0.26 —   0.24 —   
Total10.7 89.3 1009.60 901.30 920.25 821.53 
Losses 0.7%6.30 5.74 
Output10.5 89.5 1000.00 895.00 815.79 
Losses before baking/boiling, shrinkage 0.34927%89.3 3.53 3.15 3.21 2.87 
Baking/boiling 0.25%2.56 2.33 
Losses after baking/boiling, shrinkage 0.34927%89.5 3.52 3.15 3.21 2.87 
List of recipes
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 651.96 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   159.30 —   
3Starch syrup78.0 104.63 81.61 68.21 53.21 
Total22.6 77.4 1185.97 917.35 773.20 598.07 
Losses 0.8%7.35 4.79 
Output9.0 91.0 1000.00 910.00 651.96 593.28 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 3.10 2.39 
Baking/boiling 15.0%177.18 115.52 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 2.63 2.39 
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 203.15 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 61.62 45.60 
3Starch syrup78.0 91.00 70.98 18.49 14.42 
Total9.8 90.2 1019.02 919.19 207.01 186.73 
Losses 1.0%9.19 1.87 
Output9.0 91.0 1000.00 910.00 203.15 184.86 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 1.04 0.93 
Baking/boiling 0.88%8.87 1.80 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 1.03 0.93 
Tangerine podvarka (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 53.14 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 62.17 42.90 
Losses 0.9%7.27 0.39 
Output20.0 80.0 1000.00 800.00 53.14 42.51 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.28 0.19 
Baking/boiling 13.75%160.14 8.51 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.24 0.19 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 911.5 kg finished product
in kind
in solids
1Sign up99.85672.58 671.57 
2water—  159.30 —   
3Starch syrup78.0 86.70 67.63 
4Mandarin cooking69.0 62.17 42.90 
5Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 61.62 45.60 
6Sign up—  10.40 —   
7Citric acid (E330)91.2 0.96 0.87 
8Essence tangerine—  0.41 —   
9Paint red—  0.24 —   
Total1054.39 828.57 
General losses 1.5%12.78 
Output89.5 911.50 815.79 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no 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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№005 "Spring" (body) included in recipes:

№005 "Spring"No. 005

Recipe on №005 "Spring" (body) contained in handbooks:

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