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All groups → All products → Sweets → Sets of sweets → №294 (01) Milk liqueur sweets without finishing → body glazed with fondant glaze → Consolidated recipe

Consolidated recipe body glazed with fondant glaze

body glazed with fondant glaze
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 366 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fondant glaze	89.6	445.49	399.16	163.05	146.09
	Total	14.1 85.9	1009.97	867.68	369.65	317.57
	Losses 1.0%			8.68		3.18
	Output	14.1 85.9	1000.00	859.00		314.39
	Losses before baking/boiling, shrinkage 0.50004%	85.9	5.05	4.34	1.85	1.59
	Baking/boiling -0.01%		-0.13		-0.048
	Losses after baking/boiling, shrinkage 0.50004%	85.9	5.05	4.34	1.85	1.59

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liquor body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 206.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	393.86	393.27	81.37	81.25
3	Starch syrup	78.0	98.46	76.80	20.34	15.87
4	Wine "Madera"	—	39.39	—	8.14	—
5	Grated hazelnut kernels with sugar	96.6	15.68	15.15	3.24	3.13
6	Sign up
	Total	18.3 81.7	1040.10	849.53	214.88	175.51
	Losses 2.3%			19.53		4.04
	Output	17.0 83.0	1000.00	830.00	206.60	171.48
	Losses before baking/boiling, shrinkage 1.14956%	81.7	11.96	9.77	2.47	2.02
	Baking/boiling 1.59%		16.38		3.38
	Losses after baking/boiling, shrinkage 1.14956%	83.0	11.77	9.77	2.43	2.02

Fondant glaze in candy No. 294 (1)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 163.05 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	19.79	—	3.23	—
3	Paint red	—	0.32	—	0.052	—
	Total	10.8 89.2	1009.67	900.50	164.63	146.83
	Losses 0.5%			4.50		0.73
	Output	10.4 89.6	1000.00	896.00	163.05	146.09
	Losses before baking/boiling, shrinkage 0.24984%	89.2	2.52	2.25	0.41	0.37
	Baking/boiling 0.46%		4.64		0.76
	Losses after baking/boiling, shrinkage 0.24984%	89.6	2.51	2.25	0.41	0.37

Sugar lipstick in candy No. 200, 291, 292, 294 (1,2,3,5,7)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 161.35 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	23.39	18.25
3	water	—	57.62	—	9.30	—
	Total	9.0 91.0	1008.07	917.35	162.65	148.01
	Losses 0.8%			7.35		1.19
	Output	9.0 91.0	1000.00	910.00	161.35	146.83
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.65	0.59
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.65	0.59

Grated hazelnut kernels with sugar in candy No. 294 (1,2,3)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.24 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	168.61	168.36	0.55	0.55
	Total	3.4 96.6	1011.70	977.72	3.28	3.17
	Losses 1.2%			11.72		0.038
	Output	3.4 96.6	1000.00	966.00	3.24	3.13
	Losses before baking/boiling, shrinkage 0.59953%	96.6	6.07	5.86	0.020	0.019
	Baking/boiling -0.04%		-0.43		-0.001
	Losses after baking/boiling, shrinkage 0.59953%	96.6	6.07	5.86	0.020	0.019

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 366 kg finished product
			in kind	in solids
1	Sign up	99.85	211.33	211.01
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	101.71	75.27
3	Starch syrup	78.0	43.73	34.11
4	water	—	9.30	—
5	Wine "Madera"	—	8.14	—
6	Sign up	—	3.23	—
7	Dried hazelnut kernel	96.0	2.73	2.62
8	Powdered sugar	99.85	0.55	0.55
9	Vanillin	—	0.081	—
10	Paint red	—	0.052	—
	Total		380.85	323.56
	General losses 2.8%			9.17
	Output	85.9	366.00	314.39

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Consolidated recipe body glazed with fondant glaze

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