KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №128 "Red Poppy" → 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 958.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Caramel mass (in candy)98.0 139.57 136.78 133.78 131.10 
3Cocoa-butter [cocoa butter]100.0 48.11 48.11 46.11 46.11 
4Coconut oil100.0 16.03 16.03 15.36 15.36 
Total1.6 98.4 1005.55 989.93 963.82 948.85 
Losses 0.6%5.93 5.68 
Output1.6 98.4 1000.00 984.00 943.16 
Losses before baking/boiling, shrinkage 0.29947%98.4 3.01 2.96 2.89 2.84 
Baking/boiling -0.05%-0.47 -0.45 
Losses after baking/boiling, shrinkage 0.29947%98.4 3.01 2.96 2.89 2.84 
List of recipes
Praline semifinished in candy No. 128
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 768.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 158.80 151.65 122.05 116.56 
3Cocoa mass97.4 138.19 134.60 106.21 103.45 
4Roasted almond kernel97.5 101.76 99.22 78.21 76.25 
5Roasted hazelnut kernel97.5 101.76 99.22 78.21 76.25 
6Sign up
7Vanillin—  0.19 —   0.15 —   
Total1.6 98.4 1018.77 1002.03 782.99 770.12 
Losses 1.8%18.03 13.86 
Output1.6 98.4 1000.00 984.00 768.56 756.27 
Losses before baking/boiling, shrinkage 0.89975%98.4 9.17 9.02 7.04 6.93 
Baking/boiling 0.04%0.44 0.34 
Losses after baking/boiling, shrinkage 0.89975%98.4 9.16 9.02 7.04 6.93 
Caramel mass (in candy) in candy No. 128
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 133.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 356.10 277.76 47.64 37.16 
Total7.4 92.6 1068.31 988.90 142.92 132.29 
Losses 0.9%8.90 1.19 
Output2.0 98.0 1000.00 980.00 133.78 131.10 
Losses before baking/boiling, shrinkage 0.44998%92.6 4.81 4.45 0.64 0.60 
Baking/boiling 5.54%58.96 7.89 
Losses after baking/boiling, shrinkage 0.44998%98.0 4.54 4.45 0.61 0.60 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 958.5 kg finished product
in kind
in solids
1Sign up99.85369.73 369.17 
2Sheet wafers (in candy Marshmallows)95.5 122.05 116.56 
3Cocoa mass97.4 106.21 103.45 
4Granulated sugar99.8595.28 95.14 
5Roasted almond kernel97.5 78.21 76.25 
6Sign up97.5 78.21 76.25 
7Cocoa-butter [cocoa butter]100.0 74.56 74.56 
8Starch syrup78.0 47.64 37.16 
9Coconut oil100.0 15.36 15.36 
10Vanillin—  0.15 —   
Total987.38 963.90 
General losses 2.2%20.73 
Output98.4 958.50 943.16 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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№128 "Red Poppy" (Housing) included in recipes:

№128 "Red Poppy"No. 128

Recipe on №128 "Red Poppy" (Housing) contained in handbooks:

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