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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 660.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Finishing cream	90.0	181.82	163.64	120.09	108.08
	Total	12.3 87.7	1010.11	885.66	667.18	584.98
	Losses 1.0%			8.86		5.85
	Output	12.3 87.7	1000.00	876.79		579.12
	Losses before baking/boiling, shrinkage 0.50044%	87.7	5.06	4.43	3.34	2.93
	Losses after baking/boiling, shrinkage 0.50044%	87.7	5.06	4.43	3.34	2.93

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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 547.09 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	101.01	100.10	55.26	54.76
	Total	12.8 87.2	1010.15	880.51	552.64	481.71
	Losses 1.0%			8.81		4.82
	Output	12.8 87.2	1000.00	871.70	547.09	476.89
	Losses before baking/boiling, shrinkage 0.50009%	87.2	5.05	4.40	2.76	2.41
	Baking/boiling 0.0%		0.047		0.026
	Losses after baking/boiling, shrinkage 0.50009%	87.2	5.05	4.40	2.76	2.41

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 497.38 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Fondant glaze	89.6	434.36	389.19	216.04	193.57
	Total	14.2 85.8	1010.12	867.07	502.41	431.26
	Losses 1.0%			8.67		4.31
	Output	14.2 85.8	1000.00	858.40	497.38	426.95
	Losses before baking/boiling, shrinkage 0.49981%	85.8	5.05	4.33	2.51	2.16
	Baking/boiling 0.0%		0.023		0.011
	Losses after baking/boiling, shrinkage 0.49981%	85.8	5.05	4.33	2.51	2.16

liquor body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 286.37 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	393.86	393.27	112.79	112.62
3	Starch syrup	78.0	98.46	76.80	28.20	21.99
4	Cognac	—	39.39	—	11.28	—
5	Grated hazelnut kernels with sugar	96.6	15.68	15.15	4.49	4.34
6	Sign up
	Total	18.3 81.7	1040.10	849.53	297.85	243.28
	Losses 2.3%			19.53		5.59
	Output	17.0 83.0	1000.00	830.00	286.37	237.69
	Losses before baking/boiling, shrinkage 1.14956%	81.7	11.96	9.77	3.42	2.80
	Baking/boiling 1.59%		16.38		4.69
	Losses after baking/boiling, shrinkage 1.14956%	83.0	11.77	9.77	3.37	2.80

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 216.04 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	19.79	—	4.28	—
	Total	10.8 89.2	1009.35	900.50	218.06	194.54
	Losses 0.5%			4.50		0.97
	Output	10.4 89.6	1000.00	896.00	216.04	193.57
	Losses before baking/boiling, shrinkage 0.24984%	89.2	2.52	2.25	0.54	0.49
	Baking/boiling 0.43%		4.32		0.93
	Losses after baking/boiling, shrinkage 0.24984%	89.6	2.51	2.25	0.54	0.49

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 120.09 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	13.94	11.71
3	Cocoa-butter [cocoa butter]	100.0	74.63	74.63	8.96	8.96
4	Cognac	—	16.58	—	1.99	—
5	Vanillin	—	0.33	—	0.040	—
	Total	11.4 88.6	1036.76	918.36	124.51	110.29
	Losses 2.0%			18.36		2.21
	Output	10.0 90.0	1000.00	900.00	120.09	108.08
	Losses before baking/boiling, shrinkage 0.99978%	88.6	10.37	9.18	1.24	1.10
	Baking/boiling 1.58%		16.19		1.94
	Losses after baking/boiling, shrinkage 0.99978%	90.0	10.20	9.18	1.23	1.10

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 213.79 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	30.99	24.18
3	water	—	57.62	—	12.32	—
	Total	9.0 91.0	1008.07	917.35	215.51	196.12
	Losses 0.8%			7.35		1.57
	Output	9.0 91.0	1000.00	910.00	213.79	194.54
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.86	0.79
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.86	0.79

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 99.57 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	812.78	811.56	80.93	80.81
	Total	45.3 54.7	1660.87	909.09	165.38	90.52
	Losses 1.0%			9.09		0.91
	Output	10.0 90.0	1000.00	900.00	99.57	89.62
	Losses before baking/boiling, shrinkage 0.50001%	54.7	8.30	4.55	0.83	0.45
	Baking/boiling 39.18%		647.51		64.48
	Losses after baking/boiling, shrinkage 0.50001%	90.0	5.05	4.55	0.50	0.45

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 4.49 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	168.61	168.36	0.76	0.76
	Total	3.4 96.6	1011.70	977.72	4.54	4.39
	Losses 1.2%			11.72		0.053
	Output	3.4 96.6	1000.00	966.00	4.49	4.34
	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

Consolidated recipe, k=1.012261
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 660.5 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	365.92	365.37	370.40	369.85
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	140.99	104.33	142.71	105.61
3	Pasteurized milk the weight ratio of fat 3.2%	11.5	84.45	9.71	85.48	9.83
4	Starch syrup	78.0	59.19	46.17	59.92	46.73
5	Chocolate glaze [Skurikhin]	99.1	55.26	54.76	55.94	55.44
6	Sign up	—	17.55	—	17.76	—
7	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	13.94	11.71	14.11	11.85
8	water	—	12.32	—	12.47	—
9	Cocoa-butter [cocoa butter]	100.0	8.96	8.96	9.07	9.07
10	Dried hazelnut kernel	96.0	3.79	3.63	3.83	3.68
11	Sign up	99.85	0.76	0.76	0.77	0.77
12	Vanillin	—	0.15	—	0.15	—
	Total		763.27	605.41	772.62	612.83
	Total phase loss 4.3%			26.28
	Other losses 1.2%					7.42
	General losses 5.5%					33.71
	Output	87.7	660.50	579.12	660.50	579.12

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

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