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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №207 "Martisor" (Spring Festival) → 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 924.5 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Dried apples without a core, semifinished78.0 404.82 315.76 374.26 291.92 
3Cocoa-butter [cocoa butter]100.0 40.48 40.48 37.42 37.42 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 32.38 27.20 29.94 25.15 
5Whole milk powder the weight ratio of fat 26%96.0 30.36 29.15 28.07 26.95 
6Sign up
7Cocoa mass97.4 20.15 19.63 18.63 18.14 
8Apricot pouring—  12.12 —   11.20 —   
9Citric acid (E330)91.2 0.44 0.40 0.41 0.37 
10Vanillin—  0.22 —   0.20 —   
Total23.7 76.3 1026.76 783.36 949.24 724.22 
Losses 2.6%20.36 18.82 
Output23.7 76.3 1000.00 763.00 705.39 
Losses before baking/boiling, shrinkage 1.29965%76.3 13.34 10.18 12.34 9.41 
Baking/boiling 0.01%0.0720.067
Losses after baking/boiling, shrinkage 1.29965%76.3 13.34 10.18 12.34 9.41 
List of recipes
Prunes cooked in syrup in candy No. 200,207,211,214
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 430.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  76.74 —   33.03 —   
3Granulated sugar (for syrup)99.8569.17 69.07 29.77 29.73 
Total29.0 71.0 1009.10 716.46 434.32 308.36 
Losses 0.9%6.46 2.78 
Output29.0 71.0 1000.00 710.00 430.40 305.58 
Losses before baking/boiling, shrinkage 0.45074%71.0 4.55 3.23 1.96 1.39 
Losses after baking/boiling, shrinkage 0.45074%71.0 4.55 3.23 1.96 1.39 
Dried apples without a core, semifinished in candy No. 207
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 374.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for syrup)99.8569.16 69.06 25.88 25.84 
3water—  64.28 —   24.06 —   
Total22.0 78.0 1009.07 787.07 377.65 294.57 
Losses 0.9%7.07 2.65 
Output22.0 78.0 1000.00 780.00 374.26 291.92 
Losses before baking/boiling, shrinkage 0.44931%78.0 4.53 3.54 1.70 1.32 
Losses after baking/boiling, shrinkage 0.44931%78.0 4.53 3.54 1.70 1.32 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 924.5 kg finished product
in kind
in solids
1Sign up75.0 371.52 278.64 
2Cored Dried Apples82.0 327.71 268.72 
3water—  57.08 —   
4Granulated sugar99.8555.65 55.57 
5Cocoa-butter [cocoa butter]100.0 37.42 37.42 
6Sign up84.0 29.94 25.15 
7Whole milk powder the weight ratio of fat 26%96.0 28.07 26.95 
8Powdered sugar99.8518.71 18.68 
9Cocoa mass97.4 18.63 18.14 
10Apricot pouring—  11.20 —   
11Sign up91.2 0.41 0.37 
12Vanillin—  0.20 —   
Total956.55 729.65 
General losses 3.3%24.25 
Output76.3 924.50 705.39 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutterno data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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№207 "Martisor" (Spring Festival) (Housing) included in recipes:

№207 "Martisor" (Spring Festival)No. 207

Recipe on №207 "Martisor" (Spring Festival) (Housing) contained in handbooks:

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