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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 701.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Middle layer85.0 404.04 343.43 283.56 241.02 
Total12.1 87.9 1009.66 887.89 708.58 623.12 
Losses 1.0%8.89 6.24 
Output12.1 87.9 1000.00 879.00 616.88 
Losses before baking/boiling, shrinkage 0.50042%87.9 5.05 4.44 3.55 3.12 
Baking/boiling -0.04%-0.45 -0.31 
Losses after baking/boiling, shrinkage 0.50042%87.9 5.05 4.44 3.55 3.12 
List of recipes
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 425.02 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Vanilla essence—  1.18 —   0.50 —   
Total10.1 89.9 1005.09 903.52 427.19 384.02 
Losses 0.5%4.52 1.92 
Output10.1 89.9 1000.00 899.00 425.02 382.10 
Losses before baking/boiling, shrinkage 0.25008%89.9 2.51 2.26 1.07 0.96 
Baking/boiling 0.01%0.0630.027
Losses after baking/boiling, shrinkage 0.25008%89.9 2.51 2.26 1.07 0.96 
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 426.69 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 380.54 281.60 162.37 120.15 
3Starch syrup78.0 76.11 59.37 32.48 25.33 
Total11.3 88.7 1027.47 910.93 438.41 388.68 
Losses 1.2%10.93 4.66 
Output10.0 90.0 1000.00 900.00 426.69 384.02 
Losses before baking/boiling, shrinkage 0.59989%88.7 6.16 5.46 2.63 2.33 
Baking/boiling 1.49%15.23 6.50 
Losses after baking/boiling, shrinkage 0.59989%90.0 6.07 5.46 2.59 2.33 
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 283.56 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85597.11 596.21 169.31 169.06 
3Strawberry cooking69.0 274.09 189.12 77.72 53.63 
4Citric acid (E330)91.2 2.03 1.85 0.58 0.52 
5Essence strawberry—  0.87 —   0.25 —   
Total45.5 54.5 1570.90 856.87 445.44 242.97 
Losses 0.8%6.87 1.95 
Output15.0 85.0 1000.00 850.00 283.56 241.02 
Losses before baking/boiling, shrinkage 0.40075%54.5 6.30 3.43 1.79 0.97 
Baking/boiling 35.83%560.56 158.95 
Losses after baking/boiling, shrinkage 0.40075%85.0 4.04 3.43 1.15 0.97 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 701.8 kg finished product
in kind
in solids
1Sign up99.85412.87 412.26 
2Apricot puree10.0 197.58 19.76 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 162.37 120.15 
4Strawberry cooking69.0 77.72 53.63 
5Starch syrup78.0 32.48 25.33 
6Sign up91.2 0.58 0.52 
7Vanilla essence—  0.50 —   
8Essence strawberry—  0.25 —   
Total884.35 631.65 
General losses 2.3%14.77 
Output87.9 701.80 616.88 
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