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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → No. 119 "Baltika" → 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 769.7 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 50.31 42.26 38.72 32.53 
Total2.0 98.0 1006.39 985.91 774.62 758.86 
Losses 0.6%5.91 4.55 
Output2.0 98.0 1000.00 980.00 754.31 
Losses before baking/boiling, shrinkage 0.29979%98.0 3.02 2.96 2.32 2.27 
Baking/boiling 0.04%0.36 0.27 
Losses after baking/boiling, shrinkage 0.29979%98.0 3.02 2.96 2.32 2.27 
List of recipes
Praline semifinished in candy No. 119
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 735.89 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted hazelnut kernel97.5 375.31 365.93 276.19 269.28 
3Cocoa mass97.4 76.03 74.05 55.95 54.50 
4Cocoa-butter [cocoa butter]100.0 25.44 25.44 18.72 18.72 
5Vanilla essence—  0.55 —   0.40 —   
Total1.3 98.7 1011.70 998.99 744.50 735.15 
Losses 1.2%11.99 8.82 
Output1.3 98.7 1000.00 987.00 735.89 726.33 
Losses before baking/boiling, shrinkage 0.60005%98.7 6.07 5.99 4.47 4.41 
Baking/boiling -0.04%-0.44 -0.33 
Losses after baking/boiling, shrinkage 0.60005%98.7 6.07 5.99 4.47 4.41 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 769.7 kg finished product
in kind
in solids
1Sign up99.85393.24 392.65 
2Roasted hazelnut kernel97.5 276.19 269.28 
3Cocoa mass97.4 55.95 54.50 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 38.72 32.53 
5Cocoa-butter [cocoa butter]100.0 18.72 18.72 
6Sign up—  0.40 —   
Total783.23 767.68 
General losses 1.7%13.37 
Output98.0 769.70 754.31 
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