KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Combined body sweets (puff) → №193 "Capital" → 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 784.7 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Liqueur layer80.0 475.59 380.47 373.20 298.56 
Total16.0 84.0 1015.72 853.09 797.04 669.42 
Losses 0.83%7.09 5.56 
Output15.4 84.6 1000.00 846.00 663.86 
Losses before baking/boiling, shrinkage 0.4153%84.0 4.22 3.54 3.31 2.78 
Baking/boiling 0.72%7.31 5.74 
Losses after baking/boiling, shrinkage 0.4153%84.6 4.19 3.54 3.29 2.78 
List of recipes
Fondant layer in candy No. 193
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 423.84 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Alcohol—  43.36 —   18.38 —   
Total12.9 87.1 1006.82 876.75 426.73 371.60 
Losses 0.2%1.75 0.74 
Output12.5 87.5 1000.00 875.00 423.84 370.86 
Losses before baking/boiling, shrinkage 0.09972%87.1 1.00 0.87 0.43 0.37 
Baking/boiling 0.48%4.82 2.04 
Losses after baking/boiling, shrinkage 0.09972%87.5 1.00 0.87 0.42 0.37 
Milk lipstick in candy No. 193
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 408.35 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 441.14 326.44 180.14 133.30 
3Starch syrup78.0 66.18 51.62 27.02 21.08 
Total12.4 87.6 1049.26 919.19 428.47 375.35 
Losses 1.0%9.19 3.75 
Output9.0 91.0 1000.00 910.00 408.35 371.60 
Losses before baking/boiling, shrinkage 0.49996%87.6 5.25 4.60 2.14 1.88 
Baking/boiling 3.73%38.96 15.91 
Losses after baking/boiling, shrinkage 0.49996%91.0 5.05 4.60 2.06 1.88 
Liqueur layer in candy No. 193
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 373.2 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 421.31 311.77 157.23 116.35 
3Alcohol—  83.11 —   31.02 —   
4Vanilla essence—  0.96 —   0.36 —   
Total19.4 80.6 1003.26 808.90 374.41 301.88 
Losses 1.1%8.90 3.32 
Output20.0 80.0 1000.00 800.00 373.20 298.56 
Losses before baking/boiling, shrinkage 0.55029%80.6 5.52 4.45 2.06 1.66 
Baking/boiling -0.78%-7.82 -2.92 
Losses after baking/boiling, shrinkage 0.55029%80.0 5.56 4.45 2.08 1.66 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 784.7 kg finished product
in kind
in solids
1Sign up99.85407.11 406.50 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 337.37 249.66 
3Alcohol—  49.39 —   
4Starch syrup78.0 27.02 21.08 
5Vanilla essence—  0.36 —   
Total821.26 677.23 
General losses 2.0%13.38 
Output84.6 784.70 663.86 
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Recipe on №193 "Capital" (Housing) contained in handbooks:

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