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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 869.9 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 287.00 241.08 249.66 209.72 
3Cognac—  30.21 —   26.28 —   
Total9.4 90.6 1022.12 925.55 889.14 805.13 
Losses 0.6%5.55 4.83 
Output8.0 92.0 1000.00 920.00 800.31 
Losses before baking/boiling, shrinkage 0.29969%90.6 3.06 2.77 2.66 2.41 
Baking/boiling 1.57%16.04 13.95 
Losses after baking/boiling, shrinkage 0.29969%92.0 3.02 2.77 2.62 2.41 
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 613.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Cocoa mass97.4 408.02 397.41 250.20 243.69 
3Dried milk with sugar99.0 85.89 85.03 52.67 52.14 
4Cocoa-butter [cocoa butter]100.0 57.26 57.26 35.11 35.11 
5Cognac—  17.14 —   10.51 —   
6Sign up
Total2.9 97.1 1019.77 989.91 625.32 607.01 
Losses 1.9%18.91 11.59 
Output2.9 97.1 1000.00 971.00 613.20 595.42 
Losses before baking/boiling, shrinkage 0.95495%97.1 9.74 9.45 5.97 5.80 
Baking/boiling 0.03%0.30 0.18 
Losses after baking/boiling, shrinkage 0.95495%97.1 9.74 9.45 5.97 5.80 
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 52.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85525.64 524.85 27.68 27.64 
Total14.4 85.6 1174.60 1005.08 61.86 52.94 
Losses 1.5%15.08 0.79 
Output1.0 99.0 1000.00 990.00 52.67 52.14 
Losses before baking/boiling, shrinkage 0.75028%85.6 8.81 7.54 0.46 0.40 
Baking/boiling 13.57%158.17 8.33 
Losses after baking/boiling, shrinkage 0.75028%99.0 7.62 7.54 0.40 0.40 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 869.9 kg finished product
in kind
in solids
1Sign up99.85276.48 276.07 
2Cocoa mass97.4 250.20 243.69 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 249.66 209.72 
4Cognac—  36.79 —   
5Cocoa-butter [cocoa butter]100.0 35.11 35.11 
6Sign up74.0 34.18 25.29 
7Granulated sugar99.8527.68 27.64 
8Vanillin—  0.36 —   
Total910.46 817.52 
General losses 2.1%17.21 
Output92.0 869.90 800.31 
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Recipe on No. 095 "Weighty" (Housing) contained in handbooks:

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