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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №098 "Red Moscow" → 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 437.5 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	281.46	278.93	123.14	122.03
	Total	1.6 98.4	1005.22	988.94	439.78	432.66
	Losses 0.5%			4.94		2.16
	Output	1.6 98.4	1000.00	984.00		430.50
	Losses before baking/boiling, shrinkage 0.24953%	98.4	2.51	2.47	1.10	1.08
	Baking/boiling 0.02%		0.20		0.089
	Losses after baking/boiling, shrinkage 0.24953%	98.4	2.51	2.47	1.10	1.08

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#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 316.65 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted almond kernel	97.5	368.51	359.30	116.69	113.77
3	Cocoa-butter [cocoa butter]	100.0	58.18	58.18	18.42	18.42
4	Cocoa mass	97.4	47.48	46.25	15.03	14.64
5	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	19.38	16.28	6.14	5.15
6	Sign up
7	Vanillin	—	0.48	—	0.15	—
	Total	1.9 98.1	1018.24	998.98	322.42	316.32
	Losses 1.8%			17.98		5.69
	Output	1.9 98.1	1000.00	981.00	316.64	310.63
	Losses before baking/boiling, shrinkage 0.89975%	98.1	9.16	8.99	2.90	2.85
	Baking/boiling -0.01%		-0.084		-0.027
	Losses after baking/boiling, shrinkage 0.89975%	98.1	9.16	8.99	2.90	2.85

Dried milk with sugar in candy No. 95.98
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 165.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	525.64	524.85	87.14	87.01
	Total	14.4 85.6	1174.60	1005.08	194.72	166.62
	Losses 1.5%			15.08		2.50
	Output	1.0 99.0	1000.00	990.00	165.78	164.12
	Losses before baking/boiling, shrinkage 0.75028%	85.6	8.81	7.54	1.46	1.25
	Baking/boiling 13.57%		158.17		26.22
	Losses after baking/boiling, shrinkage 0.75028%	99.0	7.62	7.54	1.26	1.25

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 437.5 kg finished product
			in kind	in solids
1	Sign up	99.1	123.14	122.03
2	Roasted almond kernel	97.5	116.69	113.77
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	107.58	79.61
4	Granulated sugar	99.85	87.14	87.01
5	Cocoa-butter [cocoa butter]	100.0	18.42	18.42
6	Sign up	97.4	15.03	14.64
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	6.14	5.15
8	Cinnamon	100.0	0.21	0.21
9	Vanillin	—	0.15	—
	Total		474.50	440.85
	General losses 2.3%			10.35
	Output	98.4	437.50	430.50

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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№098 "Red Moscow" (Glazed body) included in recipes:

№098 "Red Moscow"

No. 098

Recipe on №098 "Red Moscow" (Glazed body) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe: Glazed body

№098 "Red Moscow" (Glazed body) included in recipes:

Recipe on №098 "Red Moscow" (Glazed body) contained in handbooks:

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