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Fondant glaze → in candy No. 291,292,294 (3) → Consolidated recipe

Consolidated recipe Fondant glaze

Fondant glaze in candy No. 291,292,294 (3)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 139.2 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cognac	—	19.79	—	2.75	—
	Total	10.8 89.2	1009.35	900.50	140.50	125.35
	Losses 0.5%			4.50		0.63
	Output	10.4 89.6	1000.00	896.00		124.72
	Losses before baking/boiling, shrinkage 0.24984%	89.2	2.52	2.25	0.35	0.31
	Baking/boiling 0.43%		4.32		0.60
	Losses after baking/boiling, shrinkage 0.24984%	89.6	2.51	2.25	0.35	0.31

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Sugar lipstick in candy No. 200, 291, 292, 294 (1,2,3,5,7)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 137.75 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Starch syrup	78.0	144.98	113.08	19.97	15.58
3	water	—	57.62	—	7.94	—
	Total	9.0 91.0	1008.07	917.35	138.86	126.36
	Losses 0.8%			7.35		1.01
	Output	9.0 91.0	1000.00	910.00	137.75	125.35
	Losses before baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.56	0.51
	Losses after baking/boiling, shrinkage 0.4004%	91.0	4.04	3.67	0.56	0.51

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 139.2 kg finished product
			in kind	in solids
1	Sign up	99.85	110.95	110.78
2	Starch syrup	78.0	19.97	15.58
3	water	—	7.94	—
4	Cognac	—	2.75	—
	Total		141.61	126.36
	General losses 1.3%			1.64
	Output	89.6	139.20	124.72

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Recipe on Fondant glaze contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe Fondant glaze

Recipe on Fondant glaze contained in handbooks:

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