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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №002 "Aelita" → glazed sweets → Consolidated recipe

Consolidated recipe: glazed sweets

glazed sweets
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 644.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.26 249.00 161.94 160.48 
Total8.5 91.5 1005.03 919.85 647.74 592.85 
Losses 0.5%4.60 2.97 
Output8.5 91.5 1000.00 915.25 589.88 
Losses before baking/boiling, shrinkage 0.25024%91.5 2.52 2.30 1.62 1.48 
Losses after baking/boiling, shrinkage 0.25024%91.5 2.52 2.30 1.62 1.48 
List of recipes
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 485.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Strawberry podvarka (boiled)80.0 59.75 47.80 29.03 23.22 
3Strawberry filling40.0 14.95 5.98 7.26 2.91 
4Essence strawberry—  0.50 —   0.24 —   
Total11.4 88.6 1011.30 896.27 491.29 435.41 
Losses 0.7%6.27 3.05 
Output11.0 89.0 1000.00 890.00 485.80 432.37 
Losses before baking/boiling, shrinkage 0.34978%88.6 3.54 3.14 1.72 1.52 
Baking/boiling 0.42%4.24 2.06 
Losses after baking/boiling, shrinkage 0.34978%89.0 3.52 3.14 1.71 1.52 
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 454.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 405.97 300.42 184.62 136.62 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.96 73.89 40.00 33.60 
4Starch syrup78.0 54.13 42.22 24.62 19.20 
Total12.6 87.4 1045.99 913.71 475.68 415.52 
Losses 1.5%13.71 6.23 
Output10.0 90.0 1000.00 900.00 454.76 409.29 
Losses before baking/boiling, shrinkage 0.75017%87.4 7.85 6.85 3.57 3.12 
Baking/boiling 2.94%30.53 13.88 
Losses after baking/boiling, shrinkage 0.75017%90.0 7.62 6.85 3.46 3.12 
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 29.03 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 33.96 23.43 
Losses 0.9%7.27 0.21 
Output20.0 80.0 1000.00 800.00 29.03 23.22 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.15 0.11 
Baking/boiling 13.75%160.14 4.65 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.13 0.11 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 644.5 kg finished product
in kind
in solids
1Sign up99.85226.44 226.10 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 184.62 136.62 
3Chocolate glaze [Skurikhin]99.1 161.94 160.48 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.00 33.60 
5Strawberry cooking69.0 33.96 23.43 
6Sign up78.0 24.62 19.20 
7Strawberry filling40.0 7.26 2.91 
8Essence strawberry—  0.24 —   
Total679.08 602.34 
General losses 2.1%12.46 
Output91.5 644.50 589.88 
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).Yesbutter; whole 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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№002 "Aelita" (glazed sweets) included in recipes:

№002 "Aelita"No. 002

Recipe on №002 "Aelita" (glazed sweets) contained in handbooks:

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