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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №002 "Aelita" → 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 509.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Strawberry podvarka (boiled)80.0 59.75 47.80 30.44 24.35 
3Strawberry filling40.0 14.95 5.98 7.62 3.05 
4Essence strawberry—  0.50 —   0.25 —   
Total11.4 88.6 1011.30 896.27 515.16 456.56 
Losses 0.7%6.27 3.19 
Output11.0 89.0 1000.00 890.00 453.37 
Losses before baking/boiling, shrinkage 0.34978%88.6 3.54 3.14 1.80 1.60 
Baking/boiling 0.42%4.24 2.16 
Losses after baking/boiling, shrinkage 0.34978%89.0 3.52 3.14 1.79 1.60 
List of recipes
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 476.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 405.97 300.42 193.59 143.25 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.96 73.89 41.94 35.23 
4Starch syrup78.0 54.13 42.22 25.81 20.13 
Total12.6 87.4 1045.99 913.71 498.78 435.70 
Losses 1.5%13.71 6.54 
Output10.0 90.0 1000.00 900.00 476.85 429.16 
Losses before baking/boiling, shrinkage 0.75017%87.4 7.85 6.85 3.74 3.27 
Baking/boiling 2.94%30.53 14.56 
Losses after baking/boiling, shrinkage 0.75017%90.0 7.62 6.85 3.63 3.27 
Strawberry 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 30.44 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 35.61 24.57 
Losses 0.9%7.27 0.22 
Output20.0 80.0 1000.00 800.00 30.44 24.35 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.16 0.11 
Baking/boiling 13.75%160.14 4.87 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.14 0.11 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 509.4 kg finished product
in kind
in solids
1Sign up99.85237.44 237.08 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 193.59 143.25 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.94 35.23 
4Strawberry cooking69.0 35.61 24.57 
5Starch syrup78.0 25.81 20.13 
6Sign up40.0 7.62 3.05 
7Essence strawberry—  0.25 —   
Total542.26 463.32 
General losses 2.1%9.95 
Output89.0 509.40 453.37 
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Recipe on №002 "Aelita" (body) contained in handbooks:

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