KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №184 "Gourmet" → 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 703.4 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Liqueur layer78.0 458.36 357.52 322.41 251.48 
Total14.8 85.2 1016.14 865.66 714.75 608.90 
Losses 1.0%8.66 6.09 
Output14.3 85.7 1000.00 857.00 602.81 
Losses before baking/boiling, shrinkage 0.5001%85.2 5.08 4.33 3.57 3.05 
Baking/boiling 0.59%6.01 4.23 
Losses after baking/boiling, shrinkage 0.5001%85.7 5.05 4.33 3.55 3.05 
List of recipes
Milk fondant layer in candy No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 392.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 44.21 37.14 17.35 14.57 
Total9.3 90.7 1006.49 912.81 394.89 358.13 
Losses 0.2%1.81 0.71 
Output8.9 91.1 1000.00 911.00 392.34 357.42 
Losses before baking/boiling, shrinkage 0.09921%90.7 1.00 0.91 0.39 0.36 
Baking/boiling 0.45%4.50 1.76 
Losses after baking/boiling, shrinkage 0.09921%91.1 0.99 0.91 0.39 0.36 
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 377.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 114.53 84.75 
3Starch syrup78.0 91.00 70.98 34.36 26.80 
Total9.8 90.2 1019.02 919.19 384.72 347.03 
Losses 1.0%9.19 3.47 
Output9.0 91.0 1000.00 910.00 377.54 343.56 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 1.92 1.74 
Baking/boiling 0.88%8.87 3.35 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 1.91 1.74 
Liqueur layer in candy No. 184
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 322.41 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  144.14 —   46.47 —   
3Wine "Madera"—  57.11 —   18.41 —   
4water—  22.73 —   7.33 —   
Total22.0 78.0 1023.54 798.36 330.00 257.40 
Losses 2.3%18.36 5.92 
Output22.0 78.0 1000.00 780.00 322.41 251.48 
Losses before baking/boiling, shrinkage 1.1499%78.0 11.77 9.18 3.79 2.96 
Losses after baking/boiling, shrinkage 1.1499%78.0 11.77 9.18 3.79 2.96 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 703.4 kg finished product
in kind
in solids
1Sign up99.85493.63 492.89 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 114.53 84.75 
3Alcohol—  46.47 —   
4Starch syrup78.0 34.36 26.80 
5Wine "Madera"—  18.41 —   
6Sign up84.0 17.35 14.57 
7water—  7.33 —   
Total732.07 619.00 
General losses 2.6%16.19 
Output85.7 703.40 602.81 
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Recipe on №184 "Gourmet" (Housing) contained in handbooks:

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