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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 144 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 236.16 230.26 34.01 33.16 
3Sugar-treacle syrup73.0 169.32 123.60 24.38 17.80 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 79.49 58.82 11.45 8.47 
5Sugar lipstick91.0 48.97 44.56 7.05 6.42 
6Sign up
7Vanillin—  0.14 —   0.020—   
Total12.0 88.0 1001.56 881.77 144.22 126.97 
Losses 0.2%1.77 0.25 
Output12.0 88.0 1000.00 880.00 126.72 
Losses before baking/boiling, shrinkage 0.10019%88.0 1.00 0.88 0.14 0.13 
Baking/boiling -0.04%-0.45 -0.064
Losses after baking/boiling, shrinkage 0.10019%88.0 1.00 0.88 0.14 0.13 
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 65.5 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 19.87 14.70 
3Starch syrup78.0 91.00 70.98 5.96 4.65 
Total9.8 90.2 1019.02 919.19 66.74 60.20 
Losses 1.0%9.19 0.60 
Output9.0 91.0 1000.00 910.00 65.50 59.60 
Losses before baking/boiling, shrinkage 0.5%90.2 5.10 4.60 0.33 0.30 
Baking/boiling 0.88%8.87 0.58 
Losses after baking/boiling, shrinkage 0.5%91.0 5.05 4.60 0.33 0.30 
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 24.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  251.94 —   6.14 —   
3Starch syrup78.0 83.68 65.27 2.04 1.59 
Total27.0 73.0 1005.02 733.67 24.50 17.89 
Losses 0.5%3.67 0.089
Output27.0 73.0 1000.00 730.00 24.38 17.80 
Losses before baking/boiling, shrinkage 0.24986%73.0 2.51 1.83 0.0610.045
Losses after baking/boiling, shrinkage 0.24986%73.0 2.51 1.83 0.0610.045
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 7.05 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   1.72 —   
3Starch syrup78.0 104.63 81.61 0.74 0.58 
Total22.6 77.4 1185.97 917.35 8.36 6.47 
Losses 0.8%7.35 0.052
Output9.0 91.0 1000.00 910.00 7.05 6.42 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.0330.026
Baking/boiling 15.0%177.18 1.25 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.0280.026
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 144 kg finished product
in kind
in solids
1Sign up99.8563.14 63.04 
2Roasted almond kernel97.5 34.01 33.16 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 31.32 23.17 
4Starch syrup78.0 8.74 6.82 
5water—  7.87 —   
6Sign up84.0 1.82 1.53 
7Vanillin—  0.020—   
Total146.90 127.72 
General losses 0.78%1.00 
Output88.0 144.00 126.72 
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