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Chocolate praline for finishing → in candy No. 293 (review No. 3) → Consolidated recipe

Consolidated recipe Chocolate praline for finishing

Chocolate praline for finishing in candy No. 293 (review No. 3)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 640.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Chocolate glaze [Skurikhin]99.1 167.34 165.83 107.11 106.15 
Total0.9 99.1 1004.86 995.82 643.21 637.42 
Losses 0.58%5.82 3.72 
Output1.0 99.0 1000.00 990.00 633.70 
Losses before baking/boiling, shrinkage 0.29203%99.1 2.93 2.91 1.88 1.86 
Baking/boiling -0.1%-1.01 -0.65 
Losses after baking/boiling, shrinkage 0.29203%99.0 2.94 2.91 1.88 1.86 
List of recipes
Praline almond in candy No. 293 (review No. 3)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 536.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 278.44 271.48 149.27 145.54 
3Cocoa-butter [cocoa butter]100.0 175.47 175.47 94.07 94.07 
4Vanilla essence—  1.53 —   0.82 —   
Total0.92 99.081012.36 1003.03 542.72 537.72 
Losses 1.2%12.03 6.45 
Output0.9 99.1 1000.00 991.00 536.10 531.27 
Losses before baking/boiling, shrinkage 0.59986%99.086.07 6.02 3.26 3.23 
Baking/boiling 0.02%0.22 0.12 
Losses after baking/boiling, shrinkage 0.59986%99.1 6.07 6.02 3.25 3.23 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 640.1 kg finished product
in kind
in solids
1Sign up99.85298.56 298.12 
2Roasted almond kernel97.5 149.27 145.54 
3Chocolate glaze [Skurikhin]99.1 107.11 106.15 
4Cocoa-butter [cocoa butter]100.0 94.07 94.07 
5Vanilla essence—  0.82 —   
Total649.84 643.87 
General losses 1.6%10.17 
Output99.0 640.10 633.70 
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