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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Sweets with fillings between layers of waffles → №161 "Morse code" → 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 840.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Sheet wafers (in candy Marshmallows)95.5 121.84 116.36 102.44 97.83 
Total8.6 91.4 1009.97 923.22 849.18 776.25 
Losses 1.0%9.22 7.75 
Output8.6 91.4 1000.00 914.00 768.49 
Losses before baking/boiling, shrinkage 0.49952%91.4 5.04 4.61 4.24 3.88 
Baking/boiling -0.01%-0.12 -0.10 
Losses after baking/boiling, shrinkage 0.49952%91.4 5.05 4.61 4.24 3.88 
List of recipes
Fondant-creamy mass in candy No. 161
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 746.74 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 195.55 190.66 146.02 142.37 
3Natural honey78.0 51.49 40.16 38.45 29.99 
Total9.2 90.8 1002.04 910.32 748.26 679.77 
Losses 0.2%1.82 1.36 
Output9.2 90.8 1000.00 908.50 746.74 678.41 
Losses before baking/boiling, shrinkage 0.10015%90.8 1.00 0.91 0.75 0.68 
Baking/boiling 0.0%0.0330.025
Losses after baking/boiling, shrinkage 0.10015%90.8 1.00 0.91 0.75 0.68 
Creamy lipstick in candy No. 160,161
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 563.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 153.77 113.79 86.69 64.15 
3Starch syrup78.0 128.13 99.94 72.24 56.35 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 91.63 76.97 51.66 43.39 
5water—  17.76 —   10.01 —   
Total10.0 90.0 1015.24 913.71 572.38 515.14 
Losses 1.5%13.71 7.73 
Output10.0 90.0 1000.00 900.00 563.79 507.41 
Losses before baking/boiling, shrinkage 0.75048%90.0 7.62 6.86 4.30 3.87 
Losses after baking/boiling, shrinkage 0.75048%90.0 7.62 6.86 4.30 3.87 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 840.8 kg finished product
in kind
in solids
1Sign up99.85351.78 351.25 
2Roasted kernels97.5 146.02 142.37 
3Sheet wafers (in candy Marshmallows)95.5 102.44 97.83 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 86.69 64.15 
5Starch syrup78.0 72.24 56.35 
6Sign up84.0 51.66 43.39 
7Natural honey78.0 38.45 29.99 
8water—  10.01 —   
Total859.30 785.34 
General losses 2.1%16.85 
Output91.4 840.80 768.49 
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Recipe on №161 "Morse code" (Housing) contained in handbooks:

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