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Marzipan-coffee filling (in # 417) → basic recipe → Consolidated recipe

Consolidated recipe Marzipan-coffee filling (in # 417)

Marzipan-coffee filling (in # 417) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 252.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2# 099 Lipstick88.0 240.08 211.27 60.60 53.32 
3No. 108 Marzipan for fruits and vegetables93.0 240.08 223.27 60.60 56.35 
4No. 071 Coffee syrup68.0 35.30 24.00 8.91 6.06 
5Alcohol—  9.60 —   2.42 —   
Total14.3 85.7 1005.23 861.89 253.72 217.54 
Losses 0.8%6.89 1.74 
Output14.5 85.5 1000.00 855.00 215.80 
Losses before baking/boiling, shrinkage 0.3998%85.7 4.02 3.45 1.01 0.87 
Baking/boiling -0.28%-2.82 -0.71 
Losses after baking/boiling, shrinkage 0.3998%85.5 4.03 3.45 1.02 0.87 
List of recipes
# 099 Lipstick basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 60.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Water—  265.08 —   16.06 —   
3Starch syrup78.0 119.29 93.05 7.23 5.64 
4Essence—  2.76 —   0.17 —   
Total25.0 75.0 1182.37 887.09 71.65 53.75 
Losses 0.8%7.09 0.43 
Output12.0 88.0 1000.00 880.00 60.60 53.32 
Losses before baking/boiling, shrinkage 0.39981%75.0 4.73 3.55 0.29 0.21 
Baking/boiling 14.74%173.61 10.52 
Losses after baking/boiling, shrinkage 0.39981%88.0 4.03 3.55 0.24 0.21 
No. 108 Marzipan for fruits and vegetables basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 60.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85398.09 397.49 24.12 24.09 
3Powdered sugar99.8599.52 99.37 6.03 6.02 
4Cognac or dessert wine—  29.85 —   1.81 —   
5water—  19.45 —   1.18 —   
6Sign up
7Dye—  1.00 —   0.061—   
Total7.0 93.0 1060.45 986.21 64.26 59.76 
Losses 5.7%56.21 3.41 
Output7.0 93.0 1000.00 930.00 60.60 56.35 
Losses before baking/boiling, shrinkage 2.85002%93.0 30.22 28.11 1.83 1.70 
Losses after baking/boiling, shrinkage 2.85002%93.0 30.22 28.11 1.83 1.70 
No. 071 Coffee syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 8.91 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  325.14 —   2.90 —   
3Natural roasted coffee96.0 43.72 41.97 0.39 0.37 
Total32.0 68.0 1024.60 696.73 9.13 6.21 
Losses 2.4%16.73 0.15 
Output32.0 68.0 1000.00 680.00 8.91 6.06 
Losses before baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.11 0.075
Losses after baking/boiling, shrinkage 1.20044%68.0 12.30 8.36 0.11 0.075
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 252.4 kg finished product
in kind
in solids
1Sign up84.0 121.19 101.80 
2Granulated sugar99.8578.15 78.04 
3Dried almond kernel96.0 30.15 28.95 
4Water—  20.14 —   
5Starch syrup78.0 8.13 6.34 
6Sign up99.856.03 6.02 
7Alcohol—  2.42 —   
8Cognac or dessert wine—  1.81 —   
9Natural roasted coffee96.0 0.39 0.37 
10Essence—  0.17 —   
11Sign up—  0.061—   
Total268.65 221.53 
General losses 2.6%5.72 
Output85.5 252.40 215.80 
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