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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 192.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 281.46 278.93 54.27 53.78 
Total1.6 98.4 1005.22 988.94 193.81 190.67 
Losses 0.5%4.94 0.95 
Output1.6 98.4 1000.00 984.00 189.72 
Losses before baking/boiling, shrinkage 0.24953%98.4 2.51 2.47 0.48 0.48 
Baking/boiling 0.02%0.20 0.039
Losses after baking/boiling, shrinkage 0.24953%98.4 2.51 2.47 0.48 0.48 
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#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 139.54 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 368.51 359.30 51.42 50.14 
3Cocoa-butter [cocoa butter]100.0 58.18 58.18 8.12 8.12 
4Cocoa mass97.4 47.48 46.25 6.63 6.45 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 19.38 16.28 2.70 2.27 
6Sign up
7Vanillin—  0.48 —   0.067—   
Total1.9 98.1 1018.24 998.98 142.09 139.40 
Losses 1.8%17.98 2.51 
Output1.9 98.1 1000.00 981.00 139.54 136.89 
Losses before baking/boiling, shrinkage 0.89975%98.1 9.16 8.99 1.28 1.25 
Baking/boiling -0.01%-0.084-0.012
Losses after baking/boiling, shrinkage 0.89975%98.1 9.16 8.99 1.28 1.25 
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 73.06 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85525.64 524.85 38.40 38.34 
Total14.4 85.6 1174.60 1005.08 85.81 73.43 
Losses 1.5%15.08 1.10 
Output1.0 99.0 1000.00 990.00 73.06 72.32 
Losses before baking/boiling, shrinkage 0.75028%85.6 8.81 7.54 0.64 0.55 
Baking/boiling 13.57%158.17 11.56 
Losses after baking/boiling, shrinkage 0.75028%99.0 7.62 7.54 0.56 0.55 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 192.8 kg finished product
in kind
in solids
1Sign up99.1 54.27 53.78 
2Roasted almond kernel97.5 51.42 50.14 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 47.41 35.08 
4Granulated sugar99.8538.40 38.34 
5Cocoa-butter [cocoa butter]100.0 8.12 8.12 
6Sign up97.4 6.63 6.45 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.70 2.27 
8Cinnamon100.0 0.0930.093
9Vanillin—  0.067—   
Total209.11 194.28 
General losses 2.3%4.56 
Output98.4 192.80 189.72 
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Recipe on №098 "Red Moscow" (Glazed body) contained in handbooks:

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