KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №025 "Youth" → 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 42.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Milk lipstick91.0 449.07 408.65 18.91 17.20 
3Chocolate glaze [Skurikhin]99.1 100.01 99.11 4.21 4.17 
4Alcohol—  11.01 —   0.46 —   
5Essence of rum—  0.60 —   0.025—   
Total9.2 90.8 1009.76 916.42 42.51 38.58 
Losses 0.7%6.42 0.27 
Output9.0 91.0 1000.00 910.00 38.31 
Losses before baking/boiling, shrinkage 0.35013%90.8 3.54 3.21 0.15 0.14 
Baking/boiling 0.27%2.70 0.11 
Losses after baking/boiling, shrinkage 0.35013%91.0 3.53 3.21 0.15 0.14 
List of recipes
Fruit lipstick in candy No. 25
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 103.73 80.91 1.96 1.53 
3Puree fruit and berry varietal10.0 91.90 9.19 1.74 0.17 
Total10.4 89.6 1025.03 918.26 19.38 17.36 
Losses 0.9%8.26 0.16 
Output9.0 91.0 1000.00 910.00 18.91 17.20 
Losses before baking/boiling, shrinkage 0.44951%89.6 4.61 4.13 0.0870.078
Baking/boiling 1.56%15.89 0.30 
Losses after baking/boiling, shrinkage 0.44951%91.0 4.54 4.13 0.0860.078
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 18.91 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 5.74 4.24 
3Starch syrup78.0 91.00 70.98 1.72 1.34 
Total9.8 90.2 1019.02 919.19 19.27 17.38 
Losses 1.0%9.19 0.17 
Output9.0 91.0 1000.00 910.00 18.91 17.20 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 0.10 0.087
Baking/boiling 0.88%8.87 0.17 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 0.10 0.087
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 42.1 kg finished product
in kind
in solids
1Sign up99.8527.49 27.45 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 5.74 4.24 
3Chocolate glaze [Skurikhin]99.1 4.21 4.17 
4Starch syrup78.0 3.68 2.87 
5Puree fruit and berry varietal10.0 1.74 0.17 
6Sign up—  0.46 —   
7Essence of rum—  0.025—   
Total43.34 38.91 
General losses 1.5%0.60 
Output91.0 42.10 38.31 
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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№025 "Youth" (Housing) included in recipes:

№025 "Youth"No. 025

Recipe on №025 "Youth" (Housing) contained in handbooks:

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