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Candy body No. 293 → Retz. No. 20 candy"Clicquot" → Consolidated recipe

Consolidated recipe: Candy body No. 293

Candy body No. 293 Retz. No. 20 candy"Clicquot"
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 903.4 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Middle layer	85.0	404.04	343.43	365.01	310.26
	Total	12.1 87.9	1009.66	887.89	912.13	802.12
	Losses 1.0%			8.89		8.03
	Output	12.1 87.9	1000.00	879.00		794.09
	Losses before baking/boiling, shrinkage 0.50042%	87.9	5.05	4.44	4.56	4.01
	Baking/boiling -0.04%		-0.45		-0.40
	Losses after baking/boiling, shrinkage 0.50042%	87.9	5.05	4.44	4.57	4.01

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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 547.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Vanilla essence	—	1.18	—	0.65	—
	Total	10.1 89.9	1005.09	903.52	549.90	494.33
	Losses 0.5%			4.52		2.47
	Output	10.1 89.9	1000.00	899.00	547.12	491.86
	Losses before baking/boiling, shrinkage 0.25008%	89.9	2.51	2.26	1.38	1.24
	Baking/boiling 0.01%		0.063		0.035
	Losses after baking/boiling, shrinkage 0.25008%	89.9	2.51	2.26	1.38	1.24

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 549.26 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	209.01	154.67
3	Starch syrup	78.0	76.11	59.37	41.80	32.61
	Total	11.3 88.7	1027.47	910.93	564.34	500.33
	Losses 1.2%			10.93		6.00
	Output	10.0 90.0	1000.00	900.00	549.26	494.33
	Losses before baking/boiling, shrinkage 0.59989%	88.7	6.16	5.46	3.39	3.00
	Baking/boiling 1.49%		15.23		8.37
	Losses after baking/boiling, shrinkage 0.59989%	90.0	6.07	5.46	3.33	3.00

Middle layer in candy No. 293 (revision No. 20)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 365.01 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	597.11	596.21	217.95	217.62
3	Strawberry cooking	69.0	274.09	189.12	100.05	69.03
4	Citric acid (E330)	91.2	2.03	1.85	0.74	0.68
5	Essence strawberry	—	0.87	—	0.32	—
	Total	45.5 54.5	1570.90	856.87	573.39	312.77
	Losses 0.8%			6.87		2.51
	Output	15.0 85.0	1000.00	850.00	365.01	310.26
	Losses before baking/boiling, shrinkage 0.40075%	54.5	6.30	3.43	2.30	1.25
	Baking/boiling 35.83%		560.56		204.61
	Losses after baking/boiling, shrinkage 0.40075%	85.0	4.04	3.43	1.47	1.25

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 903.4 kg finished product
			in kind	in solids
1	Sign up	99.85	531.48	530.68
2	Apricot puree	10.0	254.34	25.43
3	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	209.01	154.67
4	Strawberry cooking	69.0	100.05	69.03
5	Starch syrup	78.0	41.80	32.61
6	Sign up	91.2	0.74	0.68
7	Vanilla essence	—	0.65	—
8	Essence strawberry	—	0.32	—
	Total		1138.38	813.10
	General losses 2.3%			19.01
	Output	87.9	903.40	794.09

Allergens
Allergens	used as an ingredient		unintentional presence (cross-contact)
Allergens	Yes/No	Note	Yes/No
Cereals containing gluten.	no data		no data
Crustaceans and products thereof.	no data		no data
Eggs and products thereof.	no data		no data
Fish and products thereof.	no data		no data
Peanuts and products thereof.	no data		no data
Soybeans and products thereof.	no data		no data
Milk and products thereof (including lactose).	Yes	whole condensed milk with sugar the weight ratio of fat 8.5%	no data
Nut sand products thereof.	no data		no data
Celery and products thereof.	no data		no data
Mustard and products thereof.	no data		no data
Sesame seeds and products thereof.	no data		no data
Sulphur dioxide and sulphites.	no data		no data
Lupin and products thereof.	no data		no data
Molluscs and products thereof.	no data		no data
Aspartame and aspartame-acesulfame salt.	no data		no data

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Candy body No. 293 (Retz. No. 20 candy"Clicquot") included in recipes:

№293 "Chocolate set"

No. 293_20 Clicquot

Recipe on Candy body No. 293 contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Consolidated recipe: Candy body No. 293

Candy body No. 293 (Retz. No. 20 candy"Clicquot") included in recipes:

Recipe on Candy body No. 293 contained in handbooks:

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