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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 402.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 251.26 249.00 101.03 100.12 
Total8.5 91.5 1005.03 919.85 404.12 369.87 
Losses 0.5%4.60 1.85 
Output8.5 91.5 1000.00 915.25 368.02 
Losses before baking/boiling, shrinkage 0.25024%91.5 2.52 2.30 1.01 0.93 
Losses after baking/boiling, shrinkage 0.25024%91.5 2.52 2.30 1.01 0.93 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 303.09 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Strawberry podvarka (boiled)80.0 59.75 47.80 18.11 14.49 
3Strawberry filling40.0 14.95 5.98 4.53 1.81 
4Essence strawberry—  0.50 —   0.15 —   
Total11.4 88.6 1011.30 896.27 306.52 271.65 
Losses 0.7%6.27 1.90 
Output11.0 89.0 1000.00 890.00 303.09 269.75 
Losses before baking/boiling, shrinkage 0.34978%88.6 3.54 3.14 1.07 0.95 
Baking/boiling 0.42%4.24 1.29 
Losses after baking/boiling, shrinkage 0.34978%89.0 3.52 3.14 1.07 0.95 
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 283.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 405.97 300.42 115.18 85.24 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.96 73.89 24.96 20.96 
4Starch syrup78.0 54.13 42.22 15.36 11.98 
Total12.6 87.4 1045.99 913.71 296.77 259.24 
Losses 1.5%13.71 3.89 
Output10.0 90.0 1000.00 900.00 283.72 255.35 
Losses before baking/boiling, shrinkage 0.75017%87.4 7.85 6.85 2.23 1.94 
Baking/boiling 2.94%30.53 8.66 
Losses after baking/boiling, shrinkage 0.75017%90.0 7.62 6.85 2.16 1.94 
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 18.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 21.19 14.62 
Losses 0.9%7.27 0.13 
Output20.0 80.0 1000.00 800.00 18.11 14.49 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.10 0.066
Baking/boiling 13.75%160.14 2.90 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.0820.066
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 402.1 kg finished product
in kind
in solids
1Sign up99.85141.27 141.06 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 115.18 85.24 
3Chocolate glaze [Skurikhin]99.1 101.03 100.12 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 24.96 20.96 
5Strawberry cooking69.0 21.19 14.62 
6Sign up78.0 15.36 11.98 
7Strawberry filling40.0 4.53 1.81 
8Essence strawberry—  0.15 —   
Total423.67 375.79 
General losses 2.1%7.77 
Output91.5 402.10 368.02 
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Recipe on №002 "Aelita" (glazed sweets) contained in handbooks:

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