KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №177 "Exhibition" → 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 366.6 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Liqueur layer78.0 456.24 355.87 167.26 130.46 
Total22.3 77.7 1013.67 787.32 371.61 288.63 
Losses 0.93%7.32 2.68 
Output22.0 78.0 1000.00 780.00 285.95 
Losses before baking/boiling, shrinkage 0.46474%77.7 4.71 3.66 1.73 1.34 
Baking/boiling 0.42%4.27 1.56 
Losses after baking/boiling, shrinkage 0.46474%78.0 4.69 3.66 1.72 1.34 
List of recipes
Fruit jelly layer Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 204.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Agar syrup (candy)69.0 263.46 181.79 53.84 37.15 
3Blackcurrant essence—  0.62 —   0.13 —   
Total22.9 77.1 1006.28 775.55 205.64 158.49 
Losses 0.2%1.55 0.32 
Output22.6 77.4 1000.00 774.00 204.35 158.17 
Losses before baking/boiling, shrinkage 0.09976%77.1 1.00 0.77 0.21 0.16 
Baking/boiling 0.43%4.28 0.87 
Losses after baking/boiling, shrinkage 0.09976%77.4 1.00 0.77 0.20 0.16 
Liqueur layer in candy No. 177
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 167.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  78.27 —   13.09 —   
3Port wine—  78.27 —   13.09 —   
4water—  64.72 —   10.83 —   
Total22.0 78.0 1011.12 788.68 169.12 131.91 
Losses 1.1%8.68 1.45 
Output22.0 78.0 1000.00 780.00 167.26 130.46 
Losses before baking/boiling, shrinkage 0.54999%78.0 5.56 4.34 0.93 0.73 
Losses after baking/boiling, shrinkage 0.54999%78.0 5.56 4.34 0.93 0.73 
Blackcurrant jam (boiled) Recipe No. 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 151.67 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total28.0 72.0 1121.19 807.26 170.05 122.44 
Losses 0.9%7.26 1.10 
Output20.0 80.0 1000.00 800.00 151.67 121.34 
Losses before baking/boiling, shrinkage 0.44947%72.0 5.04 3.63 0.76 0.55 
Baking/boiling 10.0%111.62 16.93 
Losses after baking/boiling, shrinkage 0.44947%80.0 4.54 3.63 0.69 0.55 
Agar syrup (candy) in candy No. 177
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 53.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  352.85 —   19.00 —   
3Agar (E406)85.0 33.75 28.69 1.82 1.54 
Total34.1 65.9 1052.38 693.47 56.66 37.34 
Losses 0.5%3.47 0.19 
Output31.0 69.0 1000.00 690.00 53.84 37.15 
Losses before baking/boiling, shrinkage 0.25011%65.9 2.63 1.73 0.14 0.093
Baking/boiling 4.5%47.24 2.54 
Losses after baking/boiling, shrinkage 0.25011%69.0 2.51 1.73 0.14 0.093
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 366.6 kg finished product
in kind
in solids
1Sign up72.0 170.05 122.44 
2Granulated sugar99.85167.96 167.70 
3water—  29.82 —   
4Alcohol—  13.09 —   
5Port wine—  13.09 —   
6Sign up85.0 1.82 1.54 
7Blackcurrant essence—  0.13 —   
Total395.96 291.69 
General losses 2.0%5.74 
Output78.0 366.60 285.95 
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
how to calculate the recipe for the cake
how to calculate the recipe for gingerbread

№177 "Exhibition" (Housing) included in recipes:

№177 "Exhibition"No. 177

Recipe on №177 "Exhibition" (Housing) contained in handbooks:

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