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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №134 "Nuts in chocolate" → 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 489.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 158.04 154.09 77.38 75.44 
3Vanillin—  0.60 —   0.29 —   
Total1.4 98.6 1005.82 991.95 492.45 485.66 
Losses 0.6%5.95 2.91 
Output1.4 98.6 1000.00 986.00 482.75 
Losses before baking/boiling, shrinkage 0.29992%98.6 3.02 2.98 1.48 1.46 
Baking/boiling -0.02%-0.21 -0.10 
Losses after baking/boiling, shrinkage 0.29992%98.6 3.02 2.98 1.48 1.46 
List of recipes
Praline semifinished in candy No. 134
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 414.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 239.54 233.55 99.36 96.87 
3Cocoa mass97.4 162.67 158.44 67.47 65.72 
4Cocoa-butter [cocoa butter]100.0 43.56 43.56 18.07 18.07 
Total1.1 98.9 1012.07 1001.00 419.79 415.20 
Losses 1.2%12.00 4.98 
Output1.1 98.9 1000.00 989.00 414.78 410.22 
Losses before baking/boiling, shrinkage 0.59953%98.9 6.07 6.00 2.52 2.49 
Baking/boiling -0.01%-0.066-0.027
Losses after baking/boiling, shrinkage 0.59953%98.9 6.07 6.00 2.52 2.49 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 489.6 kg finished product
in kind
in solids
1Sign up99.85234.89 234.54 
2Roasted kernels97.5 176.73 172.31 
3Cocoa mass97.4 67.47 65.72 
4Cocoa-butter [cocoa butter]100.0 18.07 18.07 
5Vanillin—  0.29 —   
Total497.46 490.64 
General losses 1.6%7.89 
Output98.6 489.60 482.75 
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Recipe on №134 "Nuts in chocolate" (Housing) contained in handbooks:

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