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All groups → All products → Sweets → Sets of sweets → №294 (04) Candy "Berry with cream" → Basic recipe → Consolidated recipe

Consolidated recipe: №294 (04) Candy "Berry with cream"

1 kg contains at least 85 candies.

Basic recipe
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 961 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Finishing cream	90.0	404.04	363.64	388.28	349.45
	Total	11.7 88.3	1010.12	891.71	970.73	856.94
	Losses 1.0%			8.93		8.59
	Output	11.7 88.3	1000.00	882.78		848.35
	Losses before baking/boiling, shrinkage 0.50093%	88.3	5.06	4.47	4.86	4.29
	Losses after baking/boiling, shrinkage 0.50093%	88.3	5.06	4.47	4.86	4.29

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Glazed body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 582.44 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	303.03	300.30	176.50	174.91
	Total	12.9 87.1	1010.10	880.10	588.33	512.61
	Losses 1.0%			8.80		5.13
	Output	12.9 87.1	1000.00	871.30	582.44	507.48
	Losses before baking/boiling, shrinkage 0.49995%	87.1	5.05	4.40	2.94	2.56
	Losses after baking/boiling, shrinkage 0.49995%	87.1	5.05	4.40	2.94	2.56

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 388.28 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	45.07	37.86
3	Cocoa-butter [cocoa butter]	100.0	74.63	74.63	28.98	28.98
4	Cognac	—	16.58	—	6.44	—
5	Vanillin	—	0.33	—	0.13	—
	Total	11.4 88.6	1036.76	918.36	402.56	356.58
	Losses 2.0%			18.36		7.13
	Output	10.0 90.0	1000.00	900.00	388.28	349.45
	Losses before baking/boiling, shrinkage 0.99978%	88.6	10.37	9.18	4.02	3.57
	Baking/boiling 1.58%		16.19		6.29
	Losses after baking/boiling, shrinkage 0.99978%	90.0	10.20	9.18	3.96	3.57

Jelly body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 411.83 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	331.90	33.19	136.69	13.67
3	Granulated sugar	99.85	331.86	331.36	136.67	136.46
4	Starch syrup	78.0	25.52	19.91	10.51	8.20
5	Port wine	—	12.76	—	5.25	—
6	Sign up
7	Citric acid (E330)	91.2	1.32	1.20	0.54	0.50
8	Essence strawberry	—	0.32	—	0.13	—
	Total	38.3 61.7	1349.41	832.42	555.72	342.81
	Losses 1.5%			12.42		5.11
	Output	18.0 82.0	1000.00	820.00	411.83	337.70
	Losses before baking/boiling, shrinkage 0.74584%	61.7	10.06	6.21	4.14	2.56
	Baking/boiling 24.77%		331.77		136.63
	Losses after baking/boiling, shrinkage 0.74584%	82.0	7.57	6.21	3.12	2.56

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 321.94 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	812.78	811.56	261.67	261.27
	Total	45.3 54.7	1660.87	909.09	534.70	292.67
	Losses 1.0%			9.09		2.93
	Output	10.0 90.0	1000.00	900.00	321.94	289.75
	Losses before baking/boiling, shrinkage 0.50001%	54.7	8.30	4.55	2.67	1.46
	Baking/boiling 39.18%		647.51		208.46
	Losses after baking/boiling, shrinkage 0.50001%	90.0	5.05	4.55	1.63	1.46

Consolidated recipe, k=1.012646
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 961 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	398.34	397.74	403.37	402.77
2	Pasteurized milk the weight ratio of fat 3.2%	11.5	273.03	31.40	276.49	31.80
3	Strawberry cooking	69.0	262.84	181.36	266.16	183.65
4	Chocolate glaze [Skurikhin]	99.1	176.50	174.91	178.73	177.12
5	Apple puree [GOST]	10.0	136.69	13.67	138.41	13.84
6	Sign up	84.0	45.07	37.86	45.64	38.34
7	Cocoa-butter [cocoa butter]	100.0	28.98	28.98	29.34	29.34
8	Starch syrup	78.0	10.51	8.20	10.64	8.30
9	Cognac	—	6.44	—	6.52	—
10	Port wine	—	5.25	—	5.32	—
11	Sign up	85.0	3.09	2.63	3.13	2.66
12	Citric acid (E330)	91.2	0.54	0.50	0.55	0.50
13	Essence strawberry	—	0.13	—	0.13	—
14	Vanillin	—	0.13	—	0.13	—
	Total		1347.54	877.23	1364.58	888.33
	Total phase loss 3.3%			28.88
	Other losses 1.2%					11.09
	General losses 4.5%					39.97
	Output	88.3	961.00	848.35	961.00	848.35

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	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 (04) Candy "Berry with cream"

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