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Creamy fondant layer → in candy No. 180 → Consolidated recipe

Consolidated recipe Creamy fondant layer

Creamy fondant layer in candy No. 180
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 952.5 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	24.85	—	23.67	—
3	Vanillin	—	0.20	—	0.19	—
	Total	11.3 88.7	1008.34	894.79	960.44	852.29
	Losses 0.2%			1.79		1.71
	Output	10.7 89.3	1000.00	893.00		850.58
	Losses before baking/boiling, shrinkage 0.10024%	88.7	1.01	0.90	0.96	0.85
	Baking/boiling 0.63%		6.32		6.02
	Losses after baking/boiling, shrinkage 0.10024%	89.3	1.00	0.90	0.96	0.85

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Creamy lipstick in candy the main
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 936.58 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	424.42	423.78	397.50	396.91
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	95.54	80.25	89.48	75.16
4	Starch syrup	78.0	40.95	31.94	38.35	29.92
5	Vanillin	—	0.27	—	0.25	—
	Total	14.9 85.1	1085.36	923.87	1016.53	865.28
	Losses 1.5%			13.87		12.99
	Output	9.0 91.0	1000.00	910.00	936.58	852.29
	Losses before baking/boiling, shrinkage 0.75071%	85.1	8.15	6.94	7.63	6.50
	Baking/boiling 6.46%		69.59		65.18
	Losses after baking/boiling, shrinkage 0.75071%	91.0	7.62	6.94	7.14	6.50

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 952.5 kg finished product
			in kind	in solids
1	Sign up	74.0	490.94	363.29
2	Granulated sugar	99.85	397.50	396.91
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	89.48	75.16
4	Starch syrup	78.0	38.35	29.92
5	Cognac	—	23.67	—
6	Sign up	—	0.44	—
	Total		1040.39	865.28
	General losses 1.7%			14.70
	Output	89.3	952.50	850.58

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Recipe on Creamy fondant layer contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe Creamy fondant layer

Recipe on Creamy fondant layer contained in handbooks:

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