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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №190 "Flame" → 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 164.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Marzipan layer89.0 397.99 354.21 65.39 58.20 
Total9.8 90.2 1010.27 911.39 165.99 149.74 
Losses 0.7%6.39 1.05 
Output9.5 90.5 1000.00 905.00 148.69 
Losses before baking/boiling, shrinkage 0.35034%90.2 3.54 3.19 0.58 0.52 
Baking/boiling 0.32%3.20 0.53 
Losses after baking/boiling, shrinkage 0.35034%90.5 3.53 3.19 0.58 0.52 
List of recipes
Fondant layer in candy No. 190
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 100.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Citric acid (E330)91.2 5.58 5.09 0.56 0.51 
3Fragrant essence—  1.00 —   0.10 —   
Total9.1 90.9 1002.99 911.82 100.90 91.73 
Losses 0.2%1.82 0.18 
Output9.0 91.0 1000.00 910.00 100.60 91.54 
Losses before baking/boiling, shrinkage 0.09991%90.9 1.00 0.91 0.10 0.092
Baking/boiling 0.1%0.99 0.10 
Losses after baking/boiling, shrinkage 0.09991%91.0 1.00 0.91 0.10 0.092
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 100.24 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   24.49 —   
3Starch syrup78.0 104.63 81.61 10.49 8.18 
Total22.6 77.4 1185.97 917.35 118.88 91.95 
Losses 0.8%7.35 0.74 
Output9.0 91.0 1000.00 910.00 100.24 91.22 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.48 0.37 
Baking/boiling 15.0%177.18 17.76 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.40 0.37 
Marzipan layer in candy No. 190
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 65.39 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Dried almond kernel96.0 188.94 181.38 12.35 11.86 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 60.50 50.82 3.96 3.32 
4Alcohol—  47.23 —   3.09 —   
5water—  39.74 —   2.60 —   
6Sign up
7Paint red—  2.36 —   0.15 —   
8Fragrant essence—  1.00 —   0.065—   
Total11.0 89.0 1015.23 903.55 66.39 59.08 
Losses 1.5%13.55 0.89 
Output11.0 89.0 1000.00 890.00 65.39 58.20 
Losses before baking/boiling, shrinkage 0.74999%89.0 7.61 6.78 0.50 0.44 
Losses after baking/boiling, shrinkage 0.74999%89.0 7.61 6.78 0.50 0.44 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 164.3 kg finished product
in kind
in solids
1Sign up99.85127.14 126.95 
2water—  27.09 —   
3Dried almond kernel96.0 12.35 11.86 
4Starch syrup78.0 11.41 8.90 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.96 3.32 
6Sign up—  3.09 —   
7Citric acid (E330)91.2 0.56 0.51 
8Fragrant essence—  0.17 —   
9Paint red—  0.15 —   
Total185.92 151.55 
General losses 1.9%2.86 
Output90.5 164.30 148.69 
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Recipe on №190 "Flame" (Housing) contained in handbooks:

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