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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with fondant bodies → №047 "Southern nuts" → Glazed body → Consolidated recipe

Consolidated recipe Glazed body

Glazed body
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 863.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 281.20 278.67 242.84 240.66 
Total6.5 93.5 1005.03 939.53 867.94 811.37 
Losses 0.48%4.53 3.91 
Output6.5 93.5 1000.00 935.00 807.47 
Losses before baking/boiling, shrinkage 0.24087%93.5 2.42 2.26 2.09 1.95 
Baking/boiling 0.02%0.19 0.16 
Losses after baking/boiling, shrinkage 0.24087%93.5 2.42 2.26 2.09 1.95 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 625.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sugar lipstick91.0 435.34 396.16 272.13 247.64 
3Dried almond kernel96.0 130.60 125.38 81.64 78.37 
4Cognac—  4.35 —   2.72 —   
5Liqueur "Yuzhny"40.0 4.35 1.74 2.72 1.09 
6Sign up
Total9.0 91.0 1010.85 919.43 631.88 574.74 
Losses 0.7%6.43 4.02 
Output8.7 91.3 1000.00 913.00 625.10 570.72 
Losses before baking/boiling, shrinkage 0.34993%91.0 3.54 3.22 2.21 2.01 
Baking/boiling 0.38%3.79 2.37 
Losses after baking/boiling, shrinkage 0.34993%91.3 3.52 3.22 2.20 2.01 
Creamy lipstick in candy the main
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 272.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85424.42 423.78 115.50 115.32 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.54 80.25 26.00 21.84 
4Starch syrup78.0 40.95 31.94 11.14 8.69 
5Vanillin—  0.27 —   0.073—   
Total14.9 85.1 1085.36 923.87 295.36 251.41 
Losses 1.5%13.87 3.77 
Output9.0 91.0 1000.00 910.00 272.13 247.64 
Losses before baking/boiling, shrinkage 0.75071%85.1 8.15 6.94 2.22 1.89 
Baking/boiling 6.46%69.59 18.94 
Losses after baking/boiling, shrinkage 0.75071%91.0 7.62 6.94 2.07 1.89 
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 272.13 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   66.49 —   
3Starch syrup78.0 104.63 81.61 28.47 22.21 
Total22.6 77.4 1185.97 917.35 322.74 249.64 
Losses 0.8%7.35 2.00 
Output9.0 91.0 1000.00 910.00 272.13 247.64 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.29 1.00 
Baking/boiling 15.0%177.18 48.22 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 1.10 1.00 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 863.6 kg finished product
in kind
in solids
1Sign up99.85343.27 342.75 
2Chocolate glaze [Skurikhin]99.1 242.84 240.66 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 142.65 105.56 
4Dried almond kernel96.0 81.64 78.37 
5water—  66.49 —   
6Sign up78.0 39.62 30.90 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 26.00 21.84 
8Cognac—  2.72 —   
9Liqueur "Yuzhny"40.0 2.72 1.09 
10Vanilla essence—  0.54 —   
11Sign up—  0.073—   
Total948.56 821.17 
General losses 1.7%13.70 
Output93.5 863.60 807.47 
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Recipe on №047 "Southern nuts" (Glazed body) contained in handbooks:

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