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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → No. 182 "To the Stars" → 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 294.9 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	A layer of jelly-liqueur mass	75.0	503.52	377.64	148.49	111.37
	Total	23.5 76.5	1007.05	770.48	296.98	227.21
	Losses -7.7%			-59.52		-17.55
	Output	17.0 83.0	1000.00	830.00		244.77
	Losses before baking/boiling, shrinkage -3.86266%	76.5	-38.90	-29.76	-11.47	-8.78
	Baking/boiling 7.82%		81.81		24.12
	Losses after baking/boiling, shrinkage -3.86266%	83.0	-35.86	-29.76	-10.57	-8.78

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Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 148.49 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Glaze [530]	99.0	271.46	268.75	40.31	39.91
	Total	22.0 78.0	1005.14	784.18	149.25	116.44
	Losses 0.51%			4.01		0.59
	Output	22.0 78.0	1000.00	780.17	148.49	115.85
	Losses after baking/boiling, shrinkage 0.51095%	78.0	5.14	4.01	0.76	0.59

A layer of jelly-liqueur mass Recipe No. 1
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 148.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Agar syrup (candy)	79.0	165.08	130.41	24.51	19.36
3	Plum puree	10.0	164.80	16.48	24.47	2.45
4	Alcohol	—	41.25	—	6.13	—
5	Cherry punch	40.0	41.20	16.48	6.12	2.45
6	Sign up
7	Cognac	—	8.19	—	1.22	—
	Total	27.2 72.8	1038.78	756.05	154.25	112.26
	Losses 0.8%			6.05		0.90
	Output	25.0 75.0	1000.00	750.00	148.49	111.37
	Losses before baking/boiling, shrinkage 0.39995%	72.8	4.15	3.02	0.62	0.45
	Baking/boiling 2.96%		30.59		4.54
	Losses after baking/boiling, shrinkage 0.39995%	75.0	4.03	3.02	0.60	0.45

016. Body Orange in Jelly Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 108.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	340.14	—	37.06	—
3	Starch syrup, caramel acid [G 40.3.1 Cargil]	78.0	255.10	198.98	27.79	21.68
4	Citric acid (E330)	98.0	14.88	14.58	1.62	1.59
5	Agar [900] (E406)	85.0	10.20	8.67	1.11	0.94
6	Sign up
7	Corn starch	87.0	5.10	4.44	0.56	0.48
8	Flavoring [natural] (orange)	—	1.91	—	0.21	—
9	Integrated Nutritional Supplement colour complex food additive-dye (beta-carotene E160a)	—	0.64	—	0.069	—
	Total	35.0 65.0	1148.38	746.27	125.11	81.30
	Losses 5.9%			43.74		4.76
	Output	29.7 70.3	1000.00	702.53	108.94	76.54
	Shrinkage 7.5%		86.13		9.38
	Losses after baking/boiling, shrinkage 5.86069%	70.3	62.26	43.74	6.78	4.76

Agar syrup (candy) in candy No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 24.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	281.10	219.26	6.89	5.37
3	water	—	193.37	—	4.74	—
4	Agar (E406)	85.0	15.74	13.38	0.39	0.33
	Total	24.6 75.4	1052.39	793.97	25.80	19.46
	Losses 0.5%			3.97		0.10
	Output	21.0 79.0	1000.00	790.00	24.51	19.36
	Losses before baking/boiling, shrinkage 0.25024%	75.4	2.63	1.99	0.065	0.049
	Baking/boiling 4.5%		47.24		1.16
	Losses after baking/boiling, shrinkage 0.25024%	79.0	2.52	1.99	0.062	0.049

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 294.9 kg finished product
			in kind	in solids
1	Sign up	99.85	99.47	99.32
2	White crystalline sugar Extra	99.9	55.58	55.53
3	Water	—	41.80	—
4	Glaze [530]	99.0	40.31	39.91
5	Starch syrup, caramel acid [G 40.3.1 Cargil]	78.0	27.79	21.68
6	Sign up	10.0	24.47	2.45
7	Starch syrup	78.0	6.89	5.37
8	Alcohol	—	6.13	—
9	Cherry punch	40.0	6.12	2.45
10	Lemon liqueur	40.0	6.12	2.45
11	Sign up	98.0	1.62	1.59
12	Cognac	—	1.22	—
13	Agar [900] (E406)	85.0	1.11	0.94
14	Freeze-dried orange	97.0	1.11	1.08
15	Corn starch	87.0	0.56	0.48
16	Sign up	85.0	0.39	0.33
17	Flavoring [natural] (orange)	—	0.21	—
18	Integrated Nutritional Supplement colour complex food additive-dye (beta-carotene E160a)	—	0.069	—
	Total		320.95	233.57
	General losses -4.8%			-11.20
	Output	83.0	294.90	244.77

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Recipe on No. 182 "To the Stars" (Housing) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe Housing

Recipe on No. 182 "To the Stars" (Housing) contained in handbooks:

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