To get a calculation for 1000 or your specified output is required:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with praline-based bodies → №141 "Joke" → 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 221.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Roasted hazelnut kernel	97.5	79.14	77.16	17.56	17.12
3	Cocoa-butter [cocoa butter]	100.0	53.93	53.93	11.97	11.97
4	Cognac	—	24.89	—	5.52	—
5	Citric acid (E330)	91.2	1.69	1.54	0.38	0.34
	Total	3.8 96.2	1005.83	967.81	223.19	214.76
	Losses 0.6%			5.81		1.29
	Output	3.8 96.2	1000.00	962.00		213.47
	Losses before baking/boiling, shrinkage 0.30029%	96.2	3.02	2.91	0.67	0.64
	Baking/boiling -0.02%		-0.21		-0.047
	Losses after baking/boiling, shrinkage 0.30029%	96.2	3.02	2.91	0.67	0.64

to download

production

only production

detailed composition

gramskilograms

grid

print recipe name

List of recipes

Praline semifinished in candy No. 141
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 187.77 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	133.60	130.13	25.09	24.43
3	Roasted kernels	97.5	123.89	120.79	23.26	22.68
4	Cocoa-butter [cocoa butter]	100.0	92.77	92.77	17.42	17.42
5	Sheet wafers (in candy Marshmallows)	95.5	64.56	61.65	12.12	11.58
6	Sign up
7	Confectionery fat	99.7	52.93	52.77	9.94	9.91
8	Whole milk powder the weight ratio of fat 26%	96.0	7.66	7.35	1.44	1.38
9	Dried raisins	82.0	1.52	1.25	0.29	0.23
10	Vanilla essence	—	0.96	—	0.18	—
11	Sign up
	Total	1.3 98.7	1012.26	998.97	190.07	187.57
	Losses 1.2%			11.97		2.25
	Output	1.3 98.7	1000.00	987.00	187.77	185.33
	Losses before baking/boiling, shrinkage 0.59931%	98.7	6.07	5.99	1.14	1.12
	Baking/boiling 0.01%		0.13		0.024
	Losses after baking/boiling, shrinkage 0.59931%	98.7	6.07	5.99	1.14	1.12

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 221.9 kg finished product
			in kind	in solids
1	Sign up	99.85	90.06	89.92
2	Cocoa-butter [cocoa butter]	100.0	29.39	29.39
3	Cocoa mass	97.4	25.09	24.43
4	Roasted kernels	97.5	23.26	22.68
5	Roasted hazelnut kernel	97.5	17.56	17.12
6	Sign up	95.5	12.12	11.58
7	Roasted peanut kernels	97.5	10.21	9.95
8	Confectionery fat	99.7	9.94	9.91
9	Cognac	—	5.52	—
10	Whole milk powder the weight ratio of fat 26%	96.0	1.44	1.38
11	Sign up	91.2	0.44	0.41
12	Dried raisins	82.0	0.29	0.23
13	Vanilla essence	—	0.18	—
	Total		225.50	217.01
	General losses 1.6%			3.54
	Output	96.2	221.90	213.47

how to calculate the recipe for the cake

how to calculate the recipe for gingerbread

Call me back, I want to calculate my recipe.

Recipe on №141 "Joke" (Housing) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe Housing

Recipe on №141 "Joke" (Housing) contained in handbooks:

calculations, forms, documents: