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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 259.3 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Dried apples without a core, semifinished78.0 404.82 315.76 104.97 81.88 
3Cocoa-butter [cocoa butter]100.0 40.48 40.48 10.50 10.50 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 32.38 27.20 8.40 7.05 
5Whole milk powder the weight ratio of fat 26%96.0 30.36 29.15 7.87 7.56 
6Sign up
7Cocoa mass97.4 20.15 19.63 5.22 5.09 
8Apricot pouring—  12.12 —   3.14 —   
9Citric acid (E330)91.2 0.44 0.40 0.11 0.10 
10Vanillin—  0.22 —   0.057—   
Total23.7 76.3 1026.76 783.36 266.24 203.13 
Losses 2.6%20.36 5.28 
Output23.7 76.3 1000.00 763.00 197.85 
Losses before baking/boiling, shrinkage 1.29965%76.3 13.34 10.18 3.46 2.64 
Baking/boiling 0.01%0.0720.019
Losses after baking/boiling, shrinkage 1.29965%76.3 13.34 10.18 3.46 2.64 
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 120.72 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  76.74 —   9.26 —   
3Granulated sugar (for syrup)99.8569.17 69.07 8.35 8.34 
Total29.0 71.0 1009.10 716.46 121.82 86.49 
Losses 0.9%6.46 0.78 
Output29.0 71.0 1000.00 710.00 120.72 85.71 
Losses before baking/boiling, shrinkage 0.45074%71.0 4.55 3.23 0.55 0.39 
Losses after baking/boiling, shrinkage 0.45074%71.0 4.55 3.23 0.55 0.39 
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 104.97 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar (for syrup)99.8569.16 69.06 7.26 7.25 
3water—  64.28 —   6.75 —   
Total22.0 78.0 1009.07 787.07 105.92 82.62 
Losses 0.9%7.07 0.74 
Output22.0 78.0 1000.00 780.00 104.97 81.88 
Losses before baking/boiling, shrinkage 0.44931%78.0 4.53 3.54 0.48 0.37 
Losses after baking/boiling, shrinkage 0.44931%78.0 4.53 3.54 0.48 0.37 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 259.3 kg finished product
in kind
in solids
1Sign up75.0 104.20 78.15 
2Cored Dried Apples82.0 91.91 75.37 
3water—  16.01 —   
4Granulated sugar99.8515.61 15.59 
5Cocoa-butter [cocoa butter]100.0 10.50 10.50 
6Sign up84.0 8.40 7.05 
7Whole milk powder the weight ratio of fat 26%96.0 7.87 7.56 
8Powdered sugar99.855.25 5.24 
9Cocoa mass97.4 5.22 5.09 
10Apricot pouring—  3.14 —   
11Sign up91.2 0.11 0.10 
12Vanillin—  0.057—   
Total268.29 204.65 
General losses 3.3%6.80 
Output76.3 259.30 197.85 
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Recipe on №207 "Martisor" (Spring Festival) (Housing) contained in handbooks:

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