KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → No. 016 "Coffee" → Housing → Consolidated recipe

Consolidated recipe Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 918.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Milk lipstick91.0 460.99 419.50 423.56 385.44 
3P / f coffee paste94.5 29.90 28.26 27.47 25.96 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 24.05 20.20 22.10 18.56 
5Cognac—  12.03 —   11.05 —   
6Sign up
7Essence of rum—  0.50 —   0.46 —   
Total11.3 88.7 1010.17 896.27 928.14 823.49 
Losses 0.7%6.27 5.76 
Output11.0 89.0 1000.00 890.00 817.73 
Losses before baking/boiling, shrinkage 0.34968%88.7 3.53 3.13 3.25 2.88 
Baking/boiling 0.31%3.12 2.86 
Losses after baking/boiling, shrinkage 0.34968%89.0 3.52 3.13 3.24 2.88 
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 432.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   105.67 —   
3Starch syrup78.0 104.63 81.61 45.25 35.29 
Total22.6 77.4 1185.97 917.35 512.87 396.71 
Losses 0.8%7.35 3.18 
Output9.0 91.0 1000.00 910.00 432.45 393.53 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 2.05 1.59 
Baking/boiling 15.0%177.18 76.62 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 1.75 1.59 
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 423.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 128.49 95.08 
3Starch syrup78.0 91.00 70.98 38.54 30.06 
Total9.8 90.2 1019.02 919.19 431.61 389.33 
Losses 1.0%9.19 3.89 
Output9.0 91.0 1000.00 910.00 423.56 385.44 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 2.16 1.95 
Baking/boiling 0.88%8.87 3.76 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 2.14 1.95 
p / f coffee paste in candy number 16
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 27.47 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 253.81 213.20 6.97 5.86 
Total5.5 94.5 1015.24 959.40 27.89 26.36 
Losses 1.5%14.40 0.40 
Output5.5 94.5 1000.00 945.00 27.47 25.96 
Losses before baking/boiling, shrinkage 0.75056%94.5 7.62 7.20 0.21 0.20 
Losses after baking/boiling, shrinkage 0.75056%94.5 7.62 7.20 0.21 0.20 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 918.8 kg finished product
in kind
in solids
1Sign up99.85626.54 625.60 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 128.49 95.08 
3water—  105.67 —   
4Starch syrup78.0 83.79 65.36 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 29.07 24.42 
6Sign up98.0 20.92 20.50 
7Cognac—  11.05 —   
8Madeira—  11.05 —   
9Essence of rum—  0.46 —   
Total1017.04 830.96 
General losses 1.6%13.22 
Output89.0 918.80 817.73 
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Recipe on No. 016 "Coffee" (Housing) contained in handbooks:

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