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All groups → All products → Sweets → Sets of sweets → №294 (02) Candy "Acorns" → Basic recipe → Consolidated recipe

Consolidated recipe №294 (02) Candy "Acorns"

1 kg contains at least 90 candies.

Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 571.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate grits	97.0	60.42	58.61	34.52	33.48
	Total	15.0 85.0	1007.10	856.19	575.36	489.14
	Losses 0.7%			6.04		3.45
	Output	15.0 85.0	1000.00	850.15		485.69
	Losses before baking/boiling, shrinkage 0.3525%	85.0	3.55	3.02	2.03	1.72
	Losses after baking/boiling, shrinkage 0.3525%	85.0	3.55	3.02	2.03	1.72

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Glazed body shock-th glaze.
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 540.84 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	101.01	100.10	54.63	54.14
	Total	15.8 84.2	1010.10	851.01	546.30	460.26
	Losses 1.0%			8.51		4.60
	Output	15.8 84.2	1000.00	842.50	540.84	455.66
	Losses before baking/boiling, shrinkage 0.49995%	84.2	5.05	4.25	2.73	2.30
	Losses after baking/boiling, shrinkage 0.49995%	84.2	5.05	4.25	2.73	2.30

Glazed body lipstick glaze.
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 491.67 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fondant glaze	89.5	404.04	361.62	198.65	177.80
	Total	17.4 82.6	1010.09	834.33	496.63	410.22
	Losses 1.0%			8.33		4.10
	Output	17.4 82.6	1000.00	826.00	491.67	406.12
	Losses before baking/boiling, shrinkage 0.49949%	82.6	5.05	4.17	2.48	2.05
	Baking/boiling -0.0%		-0.001		-0.00
	Losses after baking/boiling, shrinkage 0.49949%	82.6	5.05	4.17	2.48	2.05

Liquor body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 297.98 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	368.33	367.78	109.75	109.59
3	Coffee extract	3.0	129.00	3.87	38.44	1.15
4	Starch syrup	78.0	92.08	71.82	27.44	21.40
5	Cognac	—	36.82	—	10.97	—
6	Sign up
	Total	27.5 72.5	1101.33	798.36	328.17	237.89
	Losses 2.3%			18.36		5.47
	Output	22.0 78.0	1000.00	780.00	297.98	232.42
	Losses before baking/boiling, shrinkage 1.14995%	72.5	12.66	9.18	3.77	2.74
	Baking/boiling 7.06%		76.89		22.91
	Losses after baking/boiling, shrinkage 1.14995%	78.0	11.77	9.18	3.51	2.74

Fondant glaze in candy No. 294 (2)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 198.65 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	19.64	—	3.90	—
3	Burnt	75.0	7.85	5.89	1.56	1.17
	Total	10.9 89.1	1009.48	899.50	200.54	178.69
	Losses 0.5%			4.50		0.89
	Output	10.5 89.5	1000.00	895.00	198.65	177.80
	Losses before baking/boiling, shrinkage 0.25005%	89.1	2.52	2.25	0.50	0.45
	Baking/boiling 0.44%		4.44		0.88
	Losses after baking/boiling, shrinkage 0.25005%	89.5	2.51	2.25	0.50	0.45

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 195.08 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	28.28	22.06
3	water	—	57.62	—	11.24	—
	Total	9.0 91.0	1008.07	917.35	196.65	178.95
	Losses 0.8%			7.35		1.43
	Output	9.0 91.0	1000.00	910.00	195.08	177.52
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.79	0.72
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.79	0.72

Coffee extract room # 293 (8.11.14) # 294 (2), 80.114
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 38.44 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Ground coffee	98.0	357.10	349.96	13.73	13.45
	Total with sanitary waste	73.9 26.1	1341.23	349.96	51.56	13.45
1	Sign up
	Total without sanitary waste	97.0 3.0	1021.93	30.66	39.28	1.18
	Losses 2.1%			0.66		0.025
	Output	97.0 3.0	1000.00	30.00	38.44	1.15
	Losses before baking/boiling, shrinkage 1.07313%	3.0	10.97	0.33	0.42	0.013
	Losses after baking/boiling, shrinkage 1.07313%	3.0	10.97	0.33	0.42	0.013

Chocolate grits Recipe No. 2 loss 1.5%
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 34.52 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	22.52	—	0.78	—
	Total	2.9 97.1	1014.23	984.77	35.01	33.99
	Losses 1.5%			14.77		0.51
	Output	3.0 97.0	1000.00	970.00	34.52	33.48
	Losses before baking/boiling, shrinkage 0.74982%	97.1	7.60	7.38	0.26	0.25
	Baking/boiling -0.1%		-0.99		-0.034
	Losses after baking/boiling, shrinkage 0.74982%	97.0	7.61	7.38	0.26	0.25

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 4.37 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	168.61	168.36	0.74	0.74
	Total	3.4 96.6	1011.70	977.72	4.43	4.28
	Losses 1.2%			11.72		0.051
	Output	3.4 96.6	1000.00	966.00	4.37	4.23
	Losses before baking/boiling, shrinkage 0.59953%	96.6	6.07	5.86	0.027	0.026
	Baking/boiling -0.04%		-0.43		-0.002
	Losses after baking/boiling, shrinkage 0.59953%	96.6	6.07	5.86	0.027	0.026

Burnt in candy No. 294 (review No. 2)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 1.56 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Water	—	455.23	—	0.71	—
	Total	37.6 62.4	1213.95	757.58	1.89	1.18
	Losses 1.0%			7.58		0.012
	Output	25.0 75.0	1000.00	750.00	1.56	1.17
	Losses before baking/boiling, shrinkage 0.5004%	62.4	6.07	3.79	0.009	0.006
	Baking/boiling 16.79%		202.82		0.32
	Losses after baking/boiling, shrinkage 0.5004%	75.0	5.05	3.79	0.008	0.006

Consolidated recipe, k=1.012043
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 571.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	268.07	267.66	271.29	270.89
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	137.19	101.52	138.85	102.75
3	Starch syrup	78.0	55.72	43.46	56.39	43.98
4	Chocolate glaze [Skurikhin]	99.1	54.63	54.14	55.29	54.79
5	Water	—	50.56	—	51.17	—
6	Sign up	99.3	34.23	33.99	34.64	34.40
7	Cognac	—	14.87	—	15.05	—
8	Ground coffee	98.0	13.73	13.45	13.89	13.61
9	Dried hazelnut kernel	96.0	3.69	3.54	3.73	3.58
10	Powdered sugar	99.85	0.74	0.74	0.75	0.75
	Total with sanitary waste		633.42	518.51	641.05	524.75
1	Sign up	100.0	12.27	12.27	12.42	12.42
	Total without sanitary waste		621.15	506.23	628.63	512.33
	Total phase loss 4.1%			20.54
	Other losses 1.2%					6.10
	General losses 5.2%					26.64
	Output	85.0	571.30	485.69	571.30	485.69

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Consolidated recipe №294 (02) Candy "Acorns"

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