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Milk chocolate cream (in candy) → in candy No. 292 → Consolidated recipe

Consolidated recipe Milk chocolate cream (in candy)

Milk chocolate cream (in candy) in candy No. 292
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 781.7 kg prefabricated
			in kind	in solids	in kind	in solids
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2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	294.46	247.35	230.18	193.35
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	98.16	72.64	76.73	56.78
4	Cognac	—	29.45	—	23.02	—
5	Alcohol	—	9.82	—	7.68	—
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	Total	11.5 88.5	1019.85	903.05	797.22	705.92
	Losses 2.0%			18.05		14.11
	Output	11.5 88.5	1000.00	885.00		691.80
	Losses before baking/boiling, shrinkage 0.99953%	88.5	10.19	9.03	7.97	7.06
	Baking/boiling -0.05%		-0.54		-0.42
	Losses after baking/boiling, shrinkage 0.99953%	88.5	10.20	9.03	7.97	7.06