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Candy body No. 293 → Retz. No. 4 candy"Fudge with waff." → Consolidated recipe

Consolidated recipe: Candy body No. 293

Candy body No. 293 Retz. No. 4 candy"Fudge with waff."
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 259.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Praline semifinished99.1 353.80 350.62 91.78 90.95 
3Sheet wafers (in candy Marshmallows)95.5 82.58 78.86 21.42 20.46 
Total6.6 93.4 1010.81 944.17 262.20 244.92 
Losses 1.5%14.17 3.68 
Output7.0 93.0 1000.00 930.00 241.24 
Losses before baking/boiling, shrinkage 0.75034%93.4 7.58 7.08 1.97 1.84 
Baking/boiling -0.44%-4.39 -1.14 
Losses after baking/boiling, shrinkage 0.75034%93.0 7.62 7.08 1.98 1.84 
List of recipes
Fondant layer in candy No. 293 (review No. 4)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 149.01 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Chopped orange semifinished75.0 91.15 68.36 13.58 10.19 
3Citric acid (E330)91.2 3.14 2.86 0.47 0.43 
Total10.4 89.6 1005.59 900.51 149.84 134.18 
Losses 0.5%4.51 0.67 
Output10.4 89.6 1000.00 896.00 149.01 133.51 
Losses before baking/boiling, shrinkage 0.25037%89.6 2.52 2.25 0.38 0.34 
Baking/boiling 0.06%0.56 0.083
Losses after baking/boiling, shrinkage 0.25037%89.6 2.52 2.25 0.37 0.34 
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 135.79 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   33.18 —   
3Starch syrup78.0 104.63 81.61 14.21 11.08 
Total22.6 77.4 1185.97 917.35 161.04 124.57 
Losses 0.8%7.35 1.00 
Output9.0 91.0 1000.00 910.00 135.79 123.57 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.64 0.50 
Baking/boiling 15.0%177.18 24.06 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.55 0.50 
Praline semifinished to candy No. 293 (revision No. 4)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 91.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted almond kernel97.5 278.47 271.51 25.56 24.92 
3Cocoa-butter [cocoa butter]100.0 175.43 175.43 16.10 16.10 
4Vanilla essence—  1.53 —   0.14 —   
Total0.92 99.081012.37 1003.04 92.91 92.05 
Losses 1.2%12.04 1.11 
Output0.9 99.1 1000.00 991.00 91.78 90.95 
Losses before baking/boiling, shrinkage 0.60032%99.086.08 6.02 0.56 0.55 
Baking/boiling 0.02%0.22 0.020
Losses after baking/boiling, shrinkage 0.60032%99.1 6.08 6.02 0.56 0.55 
Chopped orange semifinished in candy No. 293 (revision No. 4)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 13.58 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
Total30.0 70.0 1087.00 760.90 14.76 10.33 
Losses 1.4%10.90 0.15 
Output25.0 75.0 1000.00 750.00 13.58 10.19 
Losses before baking/boiling, shrinkage 0.71626%70.0 7.79 5.45 0.11 0.074
Baking/boiling 6.67%71.95 0.98 
Losses after baking/boiling, shrinkage 0.71626%75.0 7.27 5.45 0.10 0.074
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 259.4 kg finished product
in kind
in solids
1Sign up99.85164.77 164.52 
2water—  33.18 —   
3Roasted almond kernel97.5 25.56 24.92 
4Sheet wafers (in candy Marshmallows)95.5 21.42 20.46 
5Cocoa-butter [cocoa butter]100.0 16.10 16.10 
6Sign up70.0 14.76 10.33 
7Starch syrup78.0 14.21 11.08 
8Citric acid (E330)91.2 0.47 0.43 
9Vanilla essence—  0.14 —   
Total290.61 247.84 
General losses 2.7%6.60 
Output93.0 259.40 241.24 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.no datano data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).no datano data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Candy body No. 293 (Retz. No. 4 candy"Fudge with waff.") included in recipes:

№293 "Chocolate set"No. 293_4 Fondant with waffles

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: