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All groups → All products → Sweets → Sets of sweets → №294 (03) Sweets "Milk liqueur with cream finishing" → body glazed with chocolate glaze → Consolidated recipe

Consolidated recipe body glazed with chocolate glaze

body glazed with chocolate glaze
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 138.2 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	101.01	100.10	13.96	13.83
	Total	12.8 87.2	1010.15	880.51	139.60	121.69
	Losses 1.0%			8.81		1.22
	Output	12.8 87.2	1000.00	871.70		120.47
	Losses before baking/boiling, shrinkage 0.50009%	87.2	5.05	4.40	0.70	0.61
	Baking/boiling 0.0%		0.047		0.006
	Losses after baking/boiling, shrinkage 0.50009%	87.2	5.05	4.40	0.70	0.61

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body glazed with fondant glaze
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 125.64 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fondant glaze	89.6	434.36	389.19	54.57	48.90
	Total	14.2 85.8	1010.12	867.07	126.91	108.94
	Losses 1.0%			8.67		1.09
	Output	14.2 85.8	1000.00	858.40	125.64	107.85
	Losses before baking/boiling, shrinkage 0.49981%	85.8	5.05	4.33	0.63	0.54
	Baking/boiling 0.0%		0.023		0.003
	Losses after baking/boiling, shrinkage 0.49981%	85.8	5.05	4.33	0.63	0.54

liquor body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 72.34 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	393.86	393.27	28.49	28.45
3	Starch syrup	78.0	98.46	76.80	7.12	5.56
4	Cognac	—	39.39	—	2.85	—
5	Grated hazelnut kernels with sugar	96.6	15.68	15.15	1.13	1.10
6	Sign up
	Total	18.3 81.7	1040.10	849.53	75.24	61.46
	Losses 2.3%			19.53		1.41
	Output	17.0 83.0	1000.00	830.00	72.34	60.04
	Losses before baking/boiling, shrinkage 1.14956%	81.7	11.96	9.77	0.86	0.71
	Baking/boiling 1.59%		16.38		1.18
	Losses after baking/boiling, shrinkage 1.14956%	83.0	11.77	9.77	0.85	0.71

Fondant glaze in candy No. 291,292,294 (3)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	19.79	—	1.08	—
	Total	10.8 89.2	1009.35	900.50	55.08	49.14
	Losses 0.5%			4.50		0.25
	Output	10.4 89.6	1000.00	896.00	54.57	48.90
	Losses before baking/boiling, shrinkage 0.24984%	89.2	2.52	2.25	0.14	0.12
	Baking/boiling 0.43%		4.32		0.24
	Losses after baking/boiling, shrinkage 0.24984%	89.6	2.51	2.25	0.14	0.12

Sugar lipstick in candy No. 200, 291, 292, 294 (1,2,3,5,7)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	7.83	6.11
3	water	—	57.62	—	3.11	—
	Total	9.0 91.0	1008.07	917.35	54.44	49.54
	Losses 0.8%			7.35		0.40
	Output	9.0 91.0	1000.00	910.00	54.00	49.14
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.22	0.20
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.22	0.20

Grated hazelnut kernels with sugar in candy No. 294 (1,2,3)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.13 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	168.61	168.36	0.19	0.19
	Total	3.4 96.6	1011.70	977.72	1.15	1.11
	Losses 1.2%			11.72		0.013
	Output	3.4 96.6	1000.00	966.00	1.13	1.10
	Losses before baking/boiling, shrinkage 0.59953%	96.6	6.07	5.86	0.007	0.007
	Baking/boiling -0.04%		-0.43		-0.00
	Losses after baking/boiling, shrinkage 0.59953%	96.6	6.07	5.86	0.007	0.007

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 138.2 kg finished product
			in kind	in solids
1	Sign up	99.85	71.99	71.88
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	35.61	26.35
3	Starch syrup	78.0	14.95	11.66
4	Chocolate glaze [Skurikhin]	99.1	13.96	13.83
5	Cognac	—	3.93	—
6	Sign up	—	3.11	—
7	Dried hazelnut kernel	96.0	0.96	0.92
8	Powdered sugar	99.85	0.19	0.19
9	Vanillin	—	0.028	—
	Total		144.73	124.84
	General losses 3.5%			4.37
	Output	87.2	138.20	120.47

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Consolidated recipe body glazed with chocolate glaze

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