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Candy body No. 293 → Retz. No. 9 Conf. "Bars" → Consolidated recipe

Consolidated recipe Candy body No. 293

Candy body No. 293 Retz. No. 9 Conf. "Bars"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 79.3 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Powdered sugar	99.85	23.80	23.76	1.89	1.88
3	Essence orange	—	0.99	—	0.079	—
	Total	1.2 98.8	1015.98	1004.05	80.57	79.62
	Losses 1.5%			15.05		1.19
	Output	1.1 98.9	1000.00	989.00		78.43
	Losses before baking/boiling, shrinkage 0.74952%	98.8	7.62	7.53	0.60	0.60
	Baking/boiling 0.07%		0.76		0.060
	Losses after baking/boiling, shrinkage 0.74952%	98.9	7.61	7.53	0.60	0.60

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Praline semifinished in candy No. 293 (rev. No. 9)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 78.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	162.68	158.45	12.79	12.45
3	Roasted hazelnut kernel	97.5	119.80	116.80	9.42	9.18
4	Roasted almond kernel	97.5	119.77	116.78	9.41	9.18
5	Cocoa-butter [cocoa butter]	100.0	43.56	43.56	3.42	3.42
	Total	1.1 98.9	1012.08	1001.01	79.55	78.68
	Losses 1.2%			12.01		0.94
	Output	1.1 98.9	1000.00	989.00	78.60	77.74
	Losses before baking/boiling, shrinkage 0.59998%	98.9	6.07	6.01	0.48	0.47
	Baking/boiling -0.01%		-0.065		-0.005
	Losses after baking/boiling, shrinkage 0.59998%	98.9	6.07	6.01	0.48	0.47

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 79.3 kg finished product
			in kind	in solids
1	Sign up	99.85	46.40	46.33
2	Cocoa mass	97.4	12.79	12.45
3	Roasted hazelnut kernel	97.5	9.42	9.18
4	Roasted almond kernel	97.5	9.41	9.18
5	Cocoa-butter [cocoa butter]	100.0	3.42	3.42
6	Sign up	—	0.079	—
	Total		81.52	80.57
	General losses 2.7%			2.14
	Output	98.9	79.30	78.43

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Recipe on Candy body No. 293 contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe Candy body No. 293

Recipe on Candy body No. 293 contained in handbooks:

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