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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 567.1 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Liqueur layer78.0 456.24 355.87 258.73 201.81 
Total22.3 77.7 1013.67 787.32 574.85 446.49 
Losses 0.93%7.32 4.15 
Output22.0 78.0 1000.00 780.00 442.34 
Losses before baking/boiling, shrinkage 0.46474%77.7 4.71 3.66 2.67 2.08 
Baking/boiling 0.42%4.27 2.42 
Losses after baking/boiling, shrinkage 0.46474%78.0 4.69 3.66 2.66 2.08 
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 316.12 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Agar syrup (candy)69.0 263.46 181.79 83.28 57.47 
3Blackcurrant essence—  0.62 —   0.20 —   
Total22.9 77.1 1006.28 775.55 318.10 245.16 
Losses 0.2%1.55 0.49 
Output22.6 77.4 1000.00 774.00 316.12 244.68 
Losses before baking/boiling, shrinkage 0.09976%77.1 1.00 0.77 0.32 0.24 
Baking/boiling 0.43%4.28 1.35 
Losses after baking/boiling, shrinkage 0.09976%77.4 1.00 0.77 0.32 0.24 
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 258.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  78.27 —   20.25 —   
3Port wine—  78.27 —   20.25 —   
4water—  64.72 —   16.75 —   
Total22.0 78.0 1011.12 788.68 261.61 204.06 
Losses 1.1%8.68 2.24 
Output22.0 78.0 1000.00 780.00 258.73 201.81 
Losses before baking/boiling, shrinkage 0.54999%78.0 5.56 4.34 1.44 1.12 
Losses after baking/boiling, shrinkage 0.54999%78.0 5.56 4.34 1.44 1.12 
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 234.62 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total28.0 72.0 1121.19 807.26 263.06 189.40 
Losses 0.9%7.26 1.70 
Output20.0 80.0 1000.00 800.00 234.62 187.70 
Losses before baking/boiling, shrinkage 0.44947%72.0 5.04 3.63 1.18 0.85 
Baking/boiling 10.0%111.62 26.19 
Losses after baking/boiling, shrinkage 0.44947%80.0 4.54 3.63 1.06 0.85 
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 83.28 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  352.85 —   29.39 —   
3Agar (E406)85.0 33.75 28.69 2.81 2.39 
Total34.1 65.9 1052.38 693.47 87.65 57.76 
Losses 0.5%3.47 0.29 
Output31.0 69.0 1000.00 690.00 83.28 57.47 
Losses before baking/boiling, shrinkage 0.25011%65.9 2.63 1.73 0.22 0.14 
Baking/boiling 4.5%47.24 3.93 
Losses after baking/boiling, shrinkage 0.25011%69.0 2.51 1.73 0.21 0.14 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 567.1 kg finished product
in kind
in solids
1Sign up72.0 263.06 189.40 
2Granulated sugar99.85259.81 259.42 
3water—  46.13 —   
4Alcohol—  20.25 —   
5Port wine—  20.25 —   
6Sign up85.0 2.81 2.39 
7Blackcurrant essence—  0.20 —   
Total612.51 451.21 
General losses 2.0%8.88 
Output78.0 567.10 442.34 
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Recipe on №177 "Exhibition" (Housing) contained in handbooks:

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