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Finishing cream → in candy No. 291 → Consolidated recipe

Consolidated recipe Finishing cream

Finishing cream in candy No. 291
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 713.3 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 114.27 95.99 81.51 68.47 
3Cocoa-butter [cocoa butter]100.0 73.47 73.47 52.41 52.41 
4Cognac—  16.33 —   11.65 —   
5Vanillin—  0.32 —   0.23 —   
Total11.4 88.6 1020.63 904.07 728.02 644.88 
Losses 2.0%18.07 12.89 
Output11.4 88.6 1000.00 886.00 631.98 
Losses before baking/boiling, shrinkage 0.99952%88.6 10.20 9.04 7.28 6.45 
Baking/boiling 0.02%0.23 0.16 
Losses after baking/boiling, shrinkage 0.99952%88.6 10.20 9.04 7.28 6.45 
List of recipes
Milk lipstick in candy No. 291,292
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 582.22 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 300.00 222.00 174.67 129.25 
3Starch syrup78.0 90.01 70.21 52.41 40.88 
Total9.8 90.2 1007.82 909.09 586.78 529.29 
Losses 1.0%9.09 5.29 
Output10.0 90.0 1000.00 900.00 582.22 524.00 
Losses before baking/boiling, shrinkage 0.50001%90.2 5.04 4.55 2.93 2.65 
Baking/boiling -0.23%-2.27 -1.32 
Losses after baking/boiling, shrinkage 0.50001%90.0 5.05 4.55 2.94 2.65 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 713.3 kg finished product
in kind
in solids
1Sign up99.85359.70 359.16 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 174.67 129.25 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 81.51 68.47 
4Cocoa-butter [cocoa butter]100.0 52.41 52.41 
5Starch syrup78.0 52.41 40.88 
6Sign up—  11.65 —   
7Vanillin—  0.23 —   
Total732.57 650.17 
General losses 2.8%18.18 
Output88.6 713.30 631.98 
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