KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → No. 178 "Carnation" → 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 803.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Fruit layer84.0 402.82 338.37 323.75 271.95 
Total12.3 87.7 1012.41 888.22 813.67 713.86 
Losses 0.7%6.22 5.00 
Output11.8 88.2 1000.00 882.00 708.86 
Losses before baking/boiling, shrinkage 0.35008%87.7 3.54 3.11 2.85 2.50 
Baking/boiling 0.53%5.34 4.29 
Losses after baking/boiling, shrinkage 0.35008%88.2 3.53 3.11 2.83 2.50 
List of recipes
Milk fondant layer in candy No. 178
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 489.93 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  13.35 —   6.54 —   
Total10.2 89.8 1006.55 903.81 493.14 442.80 
Losses 0.2%1.81 0.89 
Output9.8 90.2 1000.00 902.00 489.93 441.91 
Losses before baking/boiling, shrinkage 0.10024%89.8 1.01 0.91 0.49 0.44 
Baking/boiling 0.45%4.54 2.22 
Losses after baking/boiling, shrinkage 0.10024%90.2 1.00 0.91 0.49 0.44 
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 486.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 147.61 109.23 
3Starch syrup78.0 91.00 70.98 44.28 34.54 
Total9.8 90.2 1019.02 919.19 495.85 447.28 
Losses 1.0%9.19 4.47 
Output9.0 91.0 1000.00 910.00 486.60 442.80 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 2.48 2.24 
Baking/boiling 0.88%8.87 4.32 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 2.46 2.24 
Fruit layer in candy No. 178
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 323.75 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Apple puree [GOST]10.0 290.00 29.00 93.89 9.39 
3Plum puree10.0 222.30 22.23 71.97 7.20 
4Strawberry puree10.0 155.90 15.59 50.47 5.05 
5Starch syrup78.0 38.67 30.16 12.52 9.77 
6Sign up
Total41.9 58.1 1457.84 846.77 471.97 274.14 
Losses 0.8%6.77 2.19 
Output16.0 84.0 1000.00 840.00 323.75 271.95 
Losses before baking/boiling, shrinkage 0.3995%58.1 5.82 3.38 1.89 1.10 
Baking/boiling 30.85%447.99 145.03 
Losses after baking/boiling, shrinkage 0.3995%84.0 4.03 3.38 1.30 1.10 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 803.7 kg finished product
in kind
in solids
1Sign up99.85546.86 546.04 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 147.61 109.23 
3Apple puree [GOST]10.0 93.89 9.39 
4Plum puree10.0 71.97 7.20 
5Starch syrup78.0 56.80 44.30 
6Sign up10.0 50.47 5.05 
7Alcohol—  6.54 —   
8Citric acid (E330)91.2 0.23 0.21 
Total974.36 721.41 
General losses 1.7%12.55 
Output88.2 803.70 708.86 
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Recipe on No. 178 "Carnation" (Housing) contained in handbooks:

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