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Layers top and bottom → in candy No. 293 (rev. 20) → Consolidated recipe

Consolidated recipe Layers top and bottom

Layers top and bottom in candy No. 293 (rev. 20)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 46.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Vanilla essence	—	1.18	—	0.055	—
	Total	10.1 89.9	1005.09	903.52	46.84	42.10
	Losses 0.5%			4.52		0.21
	Output	10.1 89.9	1000.00	899.00		41.89
	Losses before baking/boiling, shrinkage 0.25008%	89.9	2.51	2.26	0.12	0.11
	Baking/boiling 0.01%		0.063		0.003
	Losses after baking/boiling, shrinkage 0.25008%	89.9	2.51	2.26	0.12	0.11

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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 46.78 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	380.54	281.60	17.80	13.17
3	Starch syrup	78.0	76.11	59.37	3.56	2.78
	Total	11.3 88.7	1027.47	910.93	48.07	42.62
	Losses 1.2%			10.93		0.51
	Output	10.0 90.0	1000.00	900.00	46.78	42.10
	Losses before baking/boiling, shrinkage 0.59989%	88.7	6.16	5.46	0.29	0.26
	Baking/boiling 1.49%		15.23		0.71
	Losses after baking/boiling, shrinkage 0.59989%	90.0	6.07	5.46	0.28	0.26

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 46.6 kg finished product
			in kind	in solids
1	Sign up	99.85	26.70	26.66
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	17.80	13.17
3	Starch syrup	78.0	3.56	2.78
4	Vanilla essence	—	0.055	—
	Total		48.12	42.62
	General losses 1.7%			0.72
	Output	89.9	46.60	41.89

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Recipe on Layers top and bottom contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe Layers top and bottom

Recipe on Layers top and bottom contained in handbooks:

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