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Fondant-nut layer → in candy No. 189 → Consolidated recipe

Consolidated recipe: Fondant-nut layer

Fondant-nut layer in candy No. 189
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 348.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 236.16 230.26 82.35 80.29 
3Sugar-treacle syrup73.0 169.32 123.60 59.04 43.10 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 79.49 58.82 27.72 20.51 
5Sugar lipstick91.0 48.97 44.56 17.08 15.54 
6Sign up
7Vanillin—  0.14 —   0.049—   
Total12.0 88.0 1001.56 881.77 349.24 307.47 
Losses 0.2%1.77 0.62 
Output12.0 88.0 1000.00 880.00 306.86 
Losses before baking/boiling, shrinkage 0.10019%88.0 1.00 0.88 0.35 0.31 
Baking/boiling -0.04%-0.45 -0.16 
Losses after baking/boiling, shrinkage 0.10019%88.0 1.00 0.88 0.35 0.31 
List of recipes
Milk lipstick main recipe (in candy card.)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 158.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 303.35 224.48 48.11 35.60 
3Starch syrup78.0 91.00 70.98 14.43 11.26 
Total9.8 90.2 1019.02 919.19 161.62 145.79 
Losses 1.0%9.19 1.46 
Output9.0 91.0 1000.00 910.00 158.60 144.33 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 0.81 0.73 
Baking/boiling 0.88%8.87 1.41 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 0.80 0.73 
Sugar-treacle syrup in candy No. 189
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 59.04 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  251.94 —   14.88 —   
3Starch syrup78.0 83.68 65.27 4.94 3.85 
Total27.0 73.0 1005.02 733.67 59.34 43.32 
Losses 0.5%3.67 0.22 
Output27.0 73.0 1000.00 730.00 59.04 43.10 
Losses before baking/boiling, shrinkage 0.24986%73.0 2.51 1.83 0.15 0.11 
Losses after baking/boiling, shrinkage 0.24986%73.0 2.51 1.83 0.15 0.11 
Sugar lipstick basic recipe (in candy)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 17.08 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   4.17 —   
3Starch syrup78.0 104.63 81.61 1.79 1.39 
Total22.6 77.4 1185.97 917.35 20.25 15.66 
Losses 0.8%7.35 0.13 
Output9.0 91.0 1000.00 910.00 17.08 15.54 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.0810.063
Baking/boiling 15.0%177.18 3.03 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.0690.063
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 348.7 kg finished product
in kind
in solids
1Sign up99.85152.89 152.66 
2Roasted almond kernel97.5 82.35 80.29 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 75.83 56.11 
4Starch syrup78.0 21.16 16.50 
5water—  19.05 —   
6Sign up84.0 4.41 3.70 
7Vanillin—  0.049—   
Total355.73 309.27 
General losses 0.78%2.42 
Output88.0 348.70 306.86 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Fondant-nut layer (in candy No. 189) included in recipes:

No.189 "The Queen of Spades"Housing
No.189 "The Queen of Spades"No. 189

Recipe on Fondant-nut layer contained in handbooks:

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