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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №096 "Space" → 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 77 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sugar-treacle syrup75.0 210.56 157.92 16.21 12.16 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 109.19 80.80 8.41 6.22 
4Alcohol—  44.72 —   3.44 —   
5Cognac—  24.97 —   1.92 —   
Total14.8 85.2 1055.84 899.79 81.30 69.28 
Losses 2.2%19.79 1.52 
Output12.0 88.0 1000.00 880.00 67.76 
Losses before baking/boiling, shrinkage 1.09967%85.2 11.61 9.89 0.89 0.76 
Baking/boiling 3.16%32.99 2.54 
Losses after baking/boiling, shrinkage 1.09967%88.0 11.24 9.89 0.87 0.76 
List of recipes
Sugar-treacle syrup in candy No. 96
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 16.21 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85423.81 423.17 6.87 6.86 
3water—  204.73 —   3.32 —   
Total28.4 71.6 1052.39 753.78 17.06 12.22 
Losses 0.5%3.78 0.061
Output25.0 75.0 1000.00 750.00 16.21 12.16 
Losses before baking/boiling, shrinkage 0.25056%71.6 2.64 1.89 0.0430.031
Baking/boiling 4.5%47.24 0.77 
Losses after baking/boiling, shrinkage 0.25056%75.0 2.52 1.89 0.0410.031
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 77 kg finished product
in kind
in solids
1Sign up99.2 51.31 50.90 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 8.41 6.22 
3Starch syrup78.0 6.87 5.36 
4Granulated sugar99.856.87 6.86 
5Alcohol—  3.44 —   
6Sign up—  3.32 —   
7Cognac—  1.92 —   
Total82.15 69.35 
General losses 2.3%1.59 
Output88.0 77.00 67.76 
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