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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №094 "Danube Wreath" → 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 609.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 279.91 277.39 170.49 168.96 
Total7.0 93.0 1005.70 935.68 612.57 569.92 
Losses 0.5%4.68 2.85 
Output6.9 93.1 1000.00 931.00 567.07 
Losses before baking/boiling, shrinkage 0.25021%93.0 2.52 2.34 1.53 1.43 
Baking/boiling 0.07%0.67 0.41 
Losses after baking/boiling, shrinkage 0.25021%93.1 2.51 2.34 1.53 1.43 
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Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 442.08 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 174.26 146.38 77.04 64.71 
3Cocoa-butter [cocoa butter]100.0 128.98 128.98 57.02 57.02 
4Alcohol—  20.48 —   9.05 —   
5Vanillin—  0.40 —   0.18 —   
Total10.9 89.1 1040.65 927.40 460.05 409.98 
Losses 2.2%20.40 9.02 
Output9.3 90.7 1000.00 907.00 442.08 400.97 
Losses before baking/boiling, shrinkage 1.09989%89.1 11.45 10.20 5.06 4.51 
Baking/boiling 1.74%17.96 7.94 
Losses after baking/boiling, shrinkage 1.09989%90.7 11.25 10.20 4.97 4.51 
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 316.76 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   77.40 —   
3Starch syrup78.0 104.63 81.61 33.14 25.85 
Total22.6 77.4 1185.97 917.35 375.67 290.58 
Losses 0.8%7.35 2.33 
Output9.0 91.0 1000.00 910.00 316.76 288.25 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 1.50 1.16 
Baking/boiling 15.0%177.18 56.12 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 1.28 1.16 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 609.1 kg finished product
in kind
in solids
1Sign up99.85265.13 264.73 
2Chocolate glaze [Skurikhin]99.1 170.49 168.96 
3water—  77.40 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 77.04 64.71 
5Cocoa-butter [cocoa butter]100.0 57.02 57.02 
6Sign up78.0 33.14 25.85 
7Alcohol—  9.05 —   
8Vanillin—  0.18 —   
Total689.45 581.27 
General losses 2.4%14.20 
Output93.1 609.10 567.07 
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).Yesbutterno 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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№094 "Danube Wreath" (Glazed body) included in recipes:

№094 "Danube Wreath"No. 094

Recipe on №094 "Danube Wreath" (Glazed body) contained in handbooks:

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