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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Whipped candies → №115 "Jubilee" → 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 49.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Agar syrup (candy)75.0 367.55 275.66 18.27 13.70 
3Strawberry podvarka (boiled)80.0 183.20 146.56 9.11 7.28 
4Raw egg white12.0 72.67 8.72 3.61 0.43 
5Cognac—  14.54 —   0.72 —   
6Sign up
7Citric acid (E330)91.2 2.31 2.11 0.11 0.10 
8Vanillin—  0.090—   0.004—   
Total26.2 73.8 1095.18 807.77 54.43 40.15 
Losses 2.2%17.77 0.88 
Output21.0 79.0 1000.00 790.00 39.26 
Losses before baking/boiling, shrinkage 1.10016%73.8 12.05 8.89 0.60 0.44 
Baking/boiling 6.64%71.88 3.57 
Losses after baking/boiling, shrinkage 1.10016%79.0 11.25 8.89 0.56 0.44 
List of recipes
Boiled milk with sugar in candy No. 115
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 22.17 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 460.97 341.12 10.22 7.56 
3Starch syrup78.0 65.85 51.36 1.46 1.14 
4water—  27.41 —   0.61 —   
Total16.0 84.0 1015.23 852.79 22.51 18.91 
Losses 1.5%12.79 0.28 
Output16.0 84.0 1000.00 840.00 22.17 18.62 
Losses before baking/boiling, shrinkage 0.74985%84.0 7.61 6.39 0.17 0.14 
Losses after baking/boiling, shrinkage 0.74985%84.0 7.61 6.39 0.17 0.14 
Agar syrup (candy) in candy No. 115
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 18.27 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  265.24 —   4.85 —   
3Starch syrup78.0 125.94 98.23 2.30 1.79 
4Agar (E406)85.0 31.49 26.77 0.58 0.49 
Total28.4 71.6 1052.39 753.78 19.22 13.77 
Losses 0.5%3.78 0.069
Output25.0 75.0 1000.00 750.00 18.27 13.70 
Losses before baking/boiling, shrinkage 0.25041%71.6 2.64 1.89 0.0480.034
Baking/boiling 4.5%47.24 0.86 
Losses after baking/boiling, shrinkage 0.25041%75.0 2.52 1.89 0.0460.034
Strawberry podvarka (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 9.11 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total31.0 69.0 1169.96 807.27 10.65 7.35 
Losses 0.9%7.27 0.066
Output20.0 80.0 1000.00 800.00 9.11 7.28 
Losses before baking/boiling, shrinkage 0.45043%69.0 5.27 3.64 0.0480.033
Baking/boiling 13.75%160.14 1.46 
Losses after baking/boiling, shrinkage 0.45043%80.0 4.55 3.64 0.0410.033
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 49.7 kg finished product
in kind
in solids
1Sign up99.8521.72 21.69 
2Strawberry cooking69.0 10.65 7.35 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.22 7.56 
4water—  5.45 —   
5Starch syrup78.0 3.76 2.93 
6Sign up12.0 3.61 0.43 
7Cognac—  0.72 —   
8Agar (E406)85.0 0.58 0.49 
9Berry tincture in alcohol—  0.43 —   
10Citric acid (E330)91.2 0.11 0.10 
11Sign up—  0.004—   
Total57.27 40.57 
General losses 3.2%1.30 
Output79.0 49.70 39.26 
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Recipe on №115 "Jubilee" (Housing) contained in handbooks:

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