KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → No. 095 "Weighty" → Housing → Consolidated recipe

Consolidated recipe: Housing

Housing
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 165.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 287.00 241.08 47.38 39.80 
3Cognac—  30.21 —   4.99 —   
Total9.4 90.6 1022.12 925.55 168.75 152.81 
Losses 0.6%5.55 0.92 
Output8.0 92.0 1000.00 920.00 151.89 
Losses before baking/boiling, shrinkage 0.29969%90.6 3.06 2.77 0.51 0.46 
Baking/boiling 1.57%16.04 2.65 
Losses after baking/boiling, shrinkage 0.29969%92.0 3.02 2.77 0.50 0.46 
List of recipes
Chocolate cream in candy No. 95
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 116.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 408.02 397.41 47.49 46.25 
3Dried milk with sugar99.0 85.89 85.03 10.00 9.90 
4Cocoa-butter [cocoa butter]100.0 57.26 57.26 6.66 6.66 
5Cognac—  17.14 —   1.99 —   
6Sign up
Total2.9 97.1 1019.77 989.91 118.68 115.21 
Losses 1.9%18.91 2.20 
Output2.9 97.1 1000.00 971.00 116.38 113.01 
Losses before baking/boiling, shrinkage 0.95495%97.1 9.74 9.45 1.13 1.10 
Baking/boiling 0.03%0.30 0.034
Losses after baking/boiling, shrinkage 0.95495%97.1 9.74 9.45 1.13 1.10 
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 10 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85525.64 524.85 5.25 5.25 
Total14.4 85.6 1174.60 1005.08 11.74 10.05 
Losses 1.5%15.08 0.15 
Output1.0 99.0 1000.00 990.00 10.00 9.90 
Losses before baking/boiling, shrinkage 0.75028%85.6 8.81 7.54 0.0880.075
Baking/boiling 13.57%158.17 1.58 
Losses after baking/boiling, shrinkage 0.75028%99.0 7.62 7.54 0.0760.075
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 165.1 kg finished product
in kind
in solids
1Sign up99.8552.47 52.39 
2Cocoa mass97.4 47.49 46.25 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.38 39.80 
4Cognac—  6.98 —   
5Cocoa-butter [cocoa butter]100.0 6.66 6.66 
6Sign up74.0 6.49 4.80 
7Granulated sugar99.855.25 5.25 
8Vanillin—  0.068—   
Total172.80 155.16 
General losses 2.1%3.27 
Output92.0 165.10 151.89 
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).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no 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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No. 095 "Weighty" (Housing) included in recipes:

No. 095 "Weighty"No. 095

Recipe on No. 095 "Weighty" (Housing) contained in handbooks:

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