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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 192.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up
2	Finishing cream	90.0	404.04	363.64	77.74	69.96
	Total	11.7 88.3	1010.12	891.71	194.35	171.57
	Losses 1.0%			8.93		1.72
	Output	11.7 88.3	1000.00	882.78		169.85
	Losses before baking/boiling, shrinkage 0.50093%	88.3	5.06	4.47	0.97	0.86
	Losses after baking/boiling, shrinkage 0.50093%	88.3	5.06	4.47	0.97	0.86

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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 116.61 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Chocolate glaze [Skurikhin]	99.1	303.03	300.30	35.34	35.02
	Total	12.9 87.1	1010.10	880.10	117.79	102.63
	Losses 1.0%			8.80		1.03
	Output	12.9 87.1	1000.00	871.30	116.61	101.60
	Losses before baking/boiling, shrinkage 0.49995%	87.1	5.05	4.40	0.59	0.51
	Losses after baking/boiling, shrinkage 0.49995%	87.1	5.05	4.40	0.59	0.51

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 77.74 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	9.02	7.58
3	Cocoa-butter [cocoa butter]	100.0	74.63	74.63	5.80	5.80
4	Cognac	—	16.58	—	1.29	—
5	Vanillin	—	0.33	—	0.026	—
	Total	11.4 88.6	1036.76	918.36	80.59	71.39
	Losses 2.0%			18.36		1.43
	Output	10.0 90.0	1000.00	900.00	77.74	69.96
	Losses before baking/boiling, shrinkage 0.99978%	88.6	10.37	9.18	0.81	0.71
	Baking/boiling 1.58%		16.19		1.26
	Losses after baking/boiling, shrinkage 0.99978%	90.0	10.20	9.18	0.79	0.71

Jelly body
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 82.45 kg phases
			in kind	in solids	in kind	in solids
1	Sign up
2	Apple puree [GOST]	10.0	331.90	33.19	27.37	2.74
3	Granulated sugar	99.85	331.86	331.36	27.36	27.32
4	Starch syrup	78.0	25.52	19.91	2.10	1.64
5	Port wine	—	12.76	—	1.05	—
6	Sign up
7	Citric acid (E330)	91.2	1.32	1.20	0.11	0.10
8	Essence strawberry	—	0.32	—	0.026	—
	Total	38.3 61.7	1349.41	832.42	111.26	68.63
	Losses 1.5%			12.42		1.02
	Output	18.0 82.0	1000.00	820.00	82.45	67.61
	Losses before baking/boiling, shrinkage 0.74584%	61.7	10.06	6.21	0.83	0.51
	Baking/boiling 24.77%		331.77		27.36
	Losses after baking/boiling, shrinkage 0.74584%	82.0	7.57	6.21	0.62	0.51

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 64.46 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	812.78	811.56	52.39	52.31
	Total	45.3 54.7	1660.87	909.09	107.05	58.60
	Losses 1.0%			9.09		0.59
	Output	10.0 90.0	1000.00	900.00	64.46	58.01
	Losses before baking/boiling, shrinkage 0.50001%	54.7	8.30	4.55	0.54	0.29
	Baking/boiling 39.18%		647.51		41.74
	Losses after baking/boiling, shrinkage 0.50001%	90.0	5.05	4.55	0.33	0.29

Consolidated recipe, k=1.012646
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			sum of phases		on 192.4 kg finished product
			in kind	in solids	in kind	in solids
1	Sign up	99.85	79.75	79.63	80.76	80.64
2	Pasteurized milk the weight ratio of fat 3.2%	11.5	54.66	6.29	55.35	6.37
3	Strawberry cooking	69.0	52.62	36.31	53.29	36.77
4	Chocolate glaze [Skurikhin]	99.1	35.34	35.02	35.78	35.46
5	Apple puree [GOST]	10.0	27.37	2.74	27.71	2.77
6	Sign up	84.0	9.02	7.58	9.14	7.68
7	Cocoa-butter [cocoa butter]	100.0	5.80	5.80	5.87	5.87
8	Starch syrup	78.0	2.10	1.64	2.13	1.66
9	Cognac	—	1.29	—	1.31	—
10	Port wine	—	1.05	—	1.07	—
11	Sign up	85.0	0.62	0.53	0.63	0.53
12	Citric acid (E330)	91.2	0.11	0.10	0.11	0.10
13	Essence strawberry	—	0.026	—	0.027	—
14	Vanillin	—	0.026	—	0.026	—
	Total		269.79	175.63	273.20	177.85
	Total phase loss 3.3%			5.78
	Other losses 1.2%					2.22
	General losses 4.5%					8.00
	Output	88.3	192.40	169.85	192.40	169.85

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

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