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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №124 "Kara-Kum" → 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 820.2 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Waffle crumb95.5 64.09 61.21 52.57 50.20 
Total1.7 98.3 1005.94 988.93 825.07 811.12 
Losses 0.6%5.93 4.86 
Output1.7 98.3 1000.00 983.00 806.26 
Losses before baking/boiling, shrinkage 0.29973%98.3 3.02 2.96 2.47 2.43 
Baking/boiling -0.01%-0.090-0.074
Losses after baking/boiling, shrinkage 0.29973%98.3 3.02 2.96 2.47 2.43 
List of recipes
Praline semifinished in candy No. 124
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 772.51 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85284.21 283.78 219.55 219.22 
3Cocoa mass97.4 143.06 139.34 110.51 107.64 
4Cocoa-butter [cocoa butter]100.0 113.60 113.60 87.76 87.76 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.80 35.11 32.29 27.12 
6Sign up
7Phosphatide concentrates98.5 0.19 0.19 0.15 0.14 
Total1.5 98.5 1011.94 996.96 781.73 770.16 
Losses 1.2%11.96 9.24 
Output1.5 98.5 1000.00 985.00 772.51 760.92 
Losses before baking/boiling, shrinkage 0.60003%98.5 6.07 5.98 4.69 4.62 
Baking/boiling -0.02%-0.21 -0.16 
Losses after baking/boiling, shrinkage 0.60003%98.5 6.07 5.98 4.69 4.62 
Roasted almond kernels with semifinished sugar in candy No. 293 (24), 124.159
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 331.25 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almonds with sugar97.5 336.81 328.39 111.57 108.78 
Total0.93 99.071010.44 1001.01 334.71 331.58 
Losses 1.0%10.01 3.32 
Output0.9 99.1 1000.00 991.00 331.25 328.27 
Losses before baking/boiling, shrinkage 0.49996%99.075.05 5.00 1.67 1.66 
Baking/boiling 0.03%0.34 0.11 
Losses after baking/boiling, shrinkage 0.49996%99.1 5.05 5.00 1.67 1.66 
Waffle crumb in candy No. 221,88,123,124,127
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 52.57 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total4.5 95.5 1005.03 959.80 52.83 50.45 
Losses 0.5%4.80 0.25 
Output4.5 95.5 1000.00 955.00 52.57 50.20 
Losses before baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 0.13 0.13 
Losses after baking/boiling, shrinkage 0.25024%95.5 2.52 2.40 0.13 0.13 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 820.2 kg finished product
in kind
in solids
1Sign up99.85223.14 222.81 
2Powdered sugar99.85219.55 219.22 
3Roasted almonds with sugar97.5 111.57 108.78 
4Cocoa mass97.4 110.51 107.64 
5Cocoa-butter [cocoa butter]100.0 87.76 87.76 
6Sign up95.5 52.83 50.45 
7Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 32.29 27.12 
8Vanillin—  0.22 —   
9Phosphatide concentrates98.5 0.15 0.14 
Total838.02 823.93 
General losses 2.1%17.67 
Output98.3 820.20 806.26 
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Recipe on №124 "Kara-Kum" (Housing) contained in handbooks:

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