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All groups → All products → Sweets → Sets of sweets → №294 (03) Sweets "Milk liqueur with cream finishing" → Basic recipe → Consolidated recipe

Consolidated recipe: №294 (03) Sweets "Milk liqueur with cream finishing"

1 kg contains at least 75 sweets.

Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 580.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Finishing cream	90.0	181.82	163.64	105.51	94.96
	Total	12.3 87.7	1010.11	885.66	586.17	513.95
	Losses 1.0%			8.86		5.14
	Output	12.3 87.7	1000.00	876.79		508.80
	Losses before baking/boiling, shrinkage 0.50044%	87.7	5.06	4.43	2.93	2.57
	Losses after baking/boiling, shrinkage 0.50044%	87.7	5.06	4.43	2.93	2.57

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body glazed with chocolate glaze
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 480.66 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	101.01	100.10	48.55	48.11
	Total	12.8 87.2	1010.15	880.51	485.54	423.22
	Losses 1.0%			8.81		4.23
	Output	12.8 87.2	1000.00	871.70	480.66	418.99
	Losses before baking/boiling, shrinkage 0.50009%	87.2	5.05	4.40	2.43	2.12
	Baking/boiling 0.0%		0.047		0.023
	Losses after baking/boiling, shrinkage 0.50009%	87.2	5.05	4.40	2.43	2.12

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 436.98 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fondant glaze	89.6	434.36	389.19	189.81	170.07
	Total	14.2 85.8	1010.12	867.07	441.41	378.89
	Losses 1.0%			8.67		3.79
	Output	14.2 85.8	1000.00	858.40	436.98	375.11
	Losses before baking/boiling, shrinkage 0.49981%	85.8	5.05	4.33	2.21	1.89
	Baking/boiling 0.0%		0.023		0.010
	Losses after baking/boiling, shrinkage 0.49981%	85.8	5.05	4.33	2.21	1.89

liquor body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 251.6 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	393.86	393.27	99.09	98.95
3	Starch syrup	78.0	98.46	76.80	24.77	19.32
4	Cognac	—	39.39	—	9.91	—
5	Grated hazelnut kernels with sugar	96.6	15.68	15.15	3.95	3.81
6	Sign up
	Total	18.3 81.7	1040.10	849.53	261.69	213.74
	Losses 2.3%			19.53		4.91
	Output	17.0 83.0	1000.00	830.00	251.60	208.83
	Losses before baking/boiling, shrinkage 1.14956%	81.7	11.96	9.77	3.01	2.46
	Baking/boiling 1.59%		16.38		4.12
	Losses after baking/boiling, shrinkage 1.14956%	83.0	11.77	9.77	2.96	2.46

Fondant glaze in candy No. 291,292,294 (3)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 189.81 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	19.79	—	3.76	—
	Total	10.8 89.2	1009.35	900.50	191.58	170.92
	Losses 0.5%			4.50		0.85
	Output	10.4 89.6	1000.00	896.00	189.81	170.07
	Losses before baking/boiling, shrinkage 0.24984%	89.2	2.52	2.25	0.48	0.43
	Baking/boiling 0.43%		4.32		0.82
	Losses after baking/boiling, shrinkage 0.24984%	89.6	2.51	2.25	0.48	0.43

Finishing cream in candy # 294 (3.4)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 105.51 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	116.08	97.51	12.25	10.29
3	Cocoa-butter [cocoa butter]	100.0	74.63	74.63	7.87	7.87
4	Cognac	—	16.58	—	1.75	—
5	Vanillin	—	0.33	—	0.035	—
	Total	11.4 88.6	1036.76	918.36	109.39	96.90
	Losses 2.0%			18.36		1.94
	Output	10.0 90.0	1000.00	900.00	105.51	94.96
	Losses before baking/boiling, shrinkage 0.99978%	88.6	10.37	9.18	1.09	0.97
	Baking/boiling 1.58%		16.19		1.71
	Losses after baking/boiling, shrinkage 0.99978%	90.0	10.20	9.18	1.08	0.97

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 187.83 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	27.23	21.24
3	water	—	57.62	—	10.82	—
	Total	9.0 91.0	1008.07	917.35	189.34	172.30
	Losses 0.8%			7.35		1.38
	Output	9.0 91.0	1000.00	910.00	187.83	170.92
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.76	0.69
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.76	0.69

Milk lipstick in candy # 294 (3.4)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 87.48 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	812.78	811.56	71.10	71.00
	Total	45.3 54.7	1660.87	909.09	145.30	79.53
	Losses 1.0%			9.09		0.80
	Output	10.0 90.0	1000.00	900.00	87.48	78.73
	Losses before baking/boiling, shrinkage 0.50001%	54.7	8.30	4.55	0.73	0.40
	Baking/boiling 39.18%		647.51		56.65
	Losses after baking/boiling, shrinkage 0.50001%	90.0	5.05	4.55	0.44	0.40

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 3.95 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	168.61	168.36	0.67	0.66
	Total	3.4 96.6	1011.70	977.72	3.99	3.86
	Losses 1.2%			11.72		0.046
	Output	3.4 96.6	1000.00	966.00	3.95	3.81
	Losses before baking/boiling, shrinkage 0.59953%	96.6	6.07	5.86	0.024	0.023
	Baking/boiling -0.04%		-0.43		-0.002
	Losses after baking/boiling, shrinkage 0.59953%	96.6	6.07	5.86	0.024	0.023

Consolidated recipe, k=1.012261
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 580.3 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	321.49	321.01	325.43	324.94
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	123.87	91.66	125.39	92.79
3	Pasteurized milk the weight ratio of fat 3.2%	11.5	74.19	8.53	75.10	8.64
4	Starch syrup	78.0	52.00	40.56	52.64	41.06
5	Chocolate glaze [Skurikhin]	99.1	48.55	48.11	49.15	48.70
6	Sign up	—	15.42	—	15.61	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	12.25	10.29	12.40	10.41
8	water	—	10.82	—	10.96	—
9	Cocoa-butter [cocoa butter]	100.0	7.87	7.87	7.97	7.97
10	Dried hazelnut kernel	96.0	3.33	3.19	3.37	3.23
11	Sign up	99.85	0.67	0.66	0.67	0.67
12	Vanillin	—	0.13	—	0.13	—
	Total		670.59	531.90	678.81	538.42
	Total phase loss 4.3%			23.09
	Other losses 1.2%					6.52
	General losses 5.5%					29.61
	Output	87.7	580.30	508.80	580.30	508.80

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	butter; whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Consolidated recipe: №294 (03) Sweets "Milk liqueur with cream finishing"

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