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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 402.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 279.91 277.39 112.55 111.54 
Total7.0 93.0 1005.70 935.68 404.39 376.24 
Losses 0.5%4.68 1.88 
Output6.9 93.1 1000.00 931.00 374.36 
Losses before baking/boiling, shrinkage 0.25021%93.0 2.52 2.34 1.01 0.94 
Baking/boiling 0.07%0.67 0.27 
Losses after baking/boiling, shrinkage 0.25021%93.1 2.51 2.34 1.01 0.94 
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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 291.84 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 50.86 42.72 
3Cocoa-butter [cocoa butter]100.0 128.98 128.98 37.64 37.64 
4Alcohol—  20.48 —   5.98 —   
5Vanillin—  0.40 —   0.12 —   
Total10.9 89.1 1040.65 927.40 303.70 270.65 
Losses 2.2%20.40 5.95 
Output9.3 90.7 1000.00 907.00 291.84 264.70 
Losses before baking/boiling, shrinkage 1.09989%89.1 11.45 10.20 3.34 2.98 
Baking/boiling 1.74%17.96 5.24 
Losses after baking/boiling, shrinkage 1.09989%90.7 11.25 10.20 3.28 2.98 
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 209.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   51.10 —   
3Starch syrup78.0 104.63 81.61 21.88 17.07 
Total22.6 77.4 1185.97 917.35 248.00 191.83 
Losses 0.8%7.35 1.54 
Output9.0 91.0 1000.00 910.00 209.11 190.29 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.99 0.77 
Baking/boiling 15.0%177.18 37.05 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.84 0.77 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 402.1 kg finished product
in kind
in solids
1Sign up99.85175.02 174.76 
2Chocolate glaze [Skurikhin]99.1 112.55 111.54 
3water—  51.10 —   
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 50.86 42.72 
5Cocoa-butter [cocoa butter]100.0 37.64 37.64 
6Sign up78.0 21.88 17.07 
7Alcohol—  5.98 —   
8Vanillin—  0.12 —   
Total455.14 383.73 
General losses 2.4%9.37 
Output93.1 402.10 374.36 
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Recipe on №094 "Danube Wreath" (Glazed body) contained in handbooks:

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