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All groups → All products → Sweets → Fat-glazed sweets → №224 "Kalinka-Malinka" → 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 654.8 kg phases
in kind
in solids
in kind
in solids
1Sign up
2Whole milk powder the weight ratio of fat 26%96.0 73.88 70.92 48.38 46.44 
3Roasted kernels97.5 65.92 64.27 43.16 42.09 
4Raspberry podvarka69.0 65.91 45.48 43.16 29.78 
5Essence raspberry—  1.00 —   0.65 —   
Total9.7 90.3 1007.47 909.37 659.69 595.45 
Losses 0.7%6.37 4.17 
Output9.7 90.3 1000.00 903.00 591.28 
Losses before baking/boiling, shrinkage 0.35004%90.3 3.53 3.18 2.31 2.08 
Baking/boiling 0.04%0.42 0.27 
Losses after baking/boiling, shrinkage 0.35004%90.3 3.53 3.18 2.31 2.08 
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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 524.34 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 159.06 117.70 
3Starch syrup78.0 91.00 70.98 47.71 37.22 
Total9.8 90.2 1019.02 919.19 534.31 481.97 
Losses 1.0%9.19 4.82 
Output9.0 91.0 1000.00 910.00 524.34 477.15 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 2.67 2.41 
Baking/boiling 0.88%8.87 4.65 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 2.65 2.41 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 654.8 kg finished product
in kind
in solids
1Sign up99.85327.54 327.05 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 159.06 117.70 
3Whole milk powder the weight ratio of fat 26%96.0 48.38 46.44 
4Starch syrup78.0 47.71 37.22 
5Roasted kernels97.5 43.16 42.09 
6Sign up69.0 43.16 29.78 
7Essence raspberry—  0.65 —   
Total669.66 600.27 
General losses 1.5%8.99 
Output90.3 654.80 591.28 
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Recipe on №224 "Kalinka-Malinka" (Housing) contained in handbooks:

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