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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №041 "Fantasy" → 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 299.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2P / f coffee paste95.2 40.20 38.27 12.02 11.45 
3Roasted cashew kernels [2]97.5 26.17 25.52 7.83 7.63 
4Chocolate glaze [Skurikhin]99.1 18.07 17.91 5.40 5.36 
5Alcohol—  5.03 —   1.50 —   
6Sign up
7Vanillin—  0.10 —   0.030—   
Total9.4 90.6 1011.86 916.40 302.65 274.10 
Losses 0.7%6.40 1.91 
Output9.0 91.0 1000.00 910.00 272.18 
Losses before baking/boiling, shrinkage 0.3492%90.6 3.53 3.20 1.06 0.96 
Baking/boiling 0.48%4.81 1.44 
Losses after baking/boiling, shrinkage 0.3492%91.0 3.52 3.20 1.05 0.96 
List of recipes
Creamy lipstick in candy No. 41
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 274.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 256.34 189.69 70.33 52.04 
3Starch syrup78.0 81.18 63.32 22.27 17.37 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.93 16.74 5.47 4.59 
Total8.8 91.2 1012.54 923.86 277.79 253.46 
Losses 1.5%13.86 3.80 
Output9.0 91.0 1000.00 910.00 274.35 249.66 
Losses before baking/boiling, shrinkage 0.75014%91.2 7.60 6.93 2.08 1.90 
Baking/boiling -0.27%-2.67 -0.73 
Losses after baking/boiling, shrinkage 0.75014%91.0 7.62 6.93 2.09 1.90 
p / f coffee paste in iris # 18 candy No. 41,179,281
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 12.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 203.05 170.56 2.44 2.05 
Total4.8 95.2 1015.23 966.50 12.21 11.62 
Losses 1.5%14.50 0.17 
Output4.8 95.2 1000.00 952.00 12.02 11.45 
Losses before baking/boiling, shrinkage 0.75005%95.2 7.61 7.25 0.0920.087
Baking/boiling 0.0%0.0010.00 
Losses after baking/boiling, shrinkage 0.75005%95.2 7.61 7.25 0.0920.087
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 299.1 kg finished product
in kind
in solids
1Sign up99.85179.73 179.46 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 70.33 52.04 
3Starch syrup78.0 22.27 17.37 
4Ground coffee98.0 9.77 9.57 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 7.91 6.64 
6Sign up97.5 7.83 7.63 
7Chocolate glaze [Skurikhin]99.1 5.40 5.36 
8Alcohol—  1.50 —   
9Cognac—  1.50 —   
10Vanillin—  0.030—   
Total306.27 278.07 
General losses 2.1%5.89 
Output91.0 299.10 272.18 
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Recipe on №041 "Fantasy" (Housing) contained in handbooks:

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