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Candy body No. 293 → Retz. No. 8 candy"Turkish coffee" → Consolidated recipe

Consolidated recipe: Candy body No. 293

Candy body No. 293 Retz. No. 8 candy"Turkish coffee"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 362.7 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Top layer88.3 222.38 196.36 80.66 71.22 
Total10.2 89.8 1010.31 907.07 366.44 329.00 
Losses 1.0%9.07 3.29 
Output10.2 89.8 1000.00 898.00 325.70 
Losses before baking/boiling, shrinkage 0.5002%89.8 5.05 4.54 1.83 1.65 
Baking/boiling 0.02%0.20 0.074
Losses after baking/boiling, shrinkage 0.5002%89.8 5.05 4.54 1.83 1.65 
List of recipes
Bottom layer in candy No. 293 (rev. No. 8)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 285.78 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Essence coffee—  0.42 —   0.12 —   
Total10.0 90.0 1007.67 906.52 287.97 259.07 
Losses 0.5%4.52 1.29 
Output9.8 90.2 1000.00 902.00 285.78 257.78 
Losses before baking/boiling, shrinkage 0.24958%90.0 2.51 2.26 0.72 0.65 
Baking/boiling 0.26%2.65 0.76 
Losses after baking/boiling, shrinkage 0.24958%90.2 2.51 2.26 0.72 0.65 
top layer in candy No. 293 (revision No. 8)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 80.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 168.54 124.72 13.59 10.06 
3Sugar lipstick91.0 143.65 130.72 11.59 10.54 
4Coffee extract3.0 80.00 2.40 6.45 0.19 
Total13.5 86.5 1026.23 887.44 82.77 71.58 
Losses 0.5%4.44 0.36 
Output11.7 88.3 1000.00 883.00 80.66 71.22 
Losses before baking/boiling, shrinkage 0.25032%86.5 2.57 2.22 0.21 0.18 
Baking/boiling 2.07%21.15 1.71 
Losses after baking/boiling, shrinkage 0.25032%88.3 2.52 2.22 0.20 0.18 
Creamy brulee lipstick in candy No. 293 (revision No. 8,14,20)
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 287.85 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 380.54 281.60 109.54 81.06 
3Starch syrup78.0 76.11 59.37 21.91 17.09 
Total11.3 88.7 1027.47 910.93 295.76 262.21 
Losses 1.2%10.93 3.15 
Output10.0 90.0 1000.00 900.00 287.85 259.07 
Losses before baking/boiling, shrinkage 0.59989%88.7 6.16 5.46 1.77 1.57 
Baking/boiling 1.49%15.23 4.39 
Losses after baking/boiling, shrinkage 0.59989%90.0 6.07 5.46 1.75 1.57 
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 11.59 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  244.35 —   2.83 —   
3Starch syrup78.0 104.63 81.61 1.21 0.95 
Total22.6 77.4 1185.97 917.35 13.74 10.63 
Losses 0.8%7.35 0.085
Output9.0 91.0 1000.00 910.00 11.59 10.54 
Losses before baking/boiling, shrinkage 0.40039%77.4 4.75 3.67 0.0550.043
Baking/boiling 15.0%177.18 2.05 
Losses after baking/boiling, shrinkage 0.40039%91.0 4.04 3.67 0.0470.043
Coffee extract room # 293 (8.11.14) # 294 (2), 80.114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 6.45 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Ground coffee98.0 357.10 349.96 2.30 2.26 
Total with sanitary waste73.9 26.1 1341.23 349.96 8.65 2.26 
1Sign up
Total without sanitary waste97.0 3.0 1021.93 30.66 6.59 0.20 
Losses 2.1%0.66 0.004
Output97.0 3.0 1000.00 30.00 6.45 0.19 
Losses before baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.0710.002
Losses after baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.0710.002
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 362.7 kg finished product
in kind
in solids
1Sign up99.85174.01 173.75 
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 123.13 91.12 
3Chocolate semi-finished product99.3 51.14 50.78 
4Starch syrup78.0 23.12 18.03 
5water—  9.18 —   
6Sign up98.0 2.30 2.26 
7Essence coffee—  0.12 —   
Total with sanitary waste383.01 335.94 
1Sign up100.0 2.06 2.06 
Total without sanitary waste380.95 333.88 
General losses 2.4%8.18 
Output89.8 362.70 325.70 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
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).Yeswhole condensed milk with sugar the weight ratio of fat 8.5%no 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. 8 candy"Turkish coffee") included in recipes:

№293 "Chocolate set"№293_8 Turkish coffee

Recipe on Candy body No. 293 contained in handbooks:

calculations, forms, documents: