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Finishing cream → in candy # 294 (3.4) → Consolidated recipe

Consolidated recipe Finishing cream

Finishing cream in candy # 294 (3.4)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 656.6 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	116.08	97.51	76.22	64.02
3	Cocoa-butter [cocoa butter]	100.0	74.63	74.63	49.00	49.00
4	Cognac	—	16.58	—	10.89	—
5	Vanillin	—	0.33	—	0.22	—
	Total	11.4 88.6	1036.76	918.36	680.74	603.00
	Losses 2.0%			18.36		12.06
	Output	10.0 90.0	1000.00	900.00		590.94
	Losses before baking/boiling, shrinkage 0.99978%	88.6	10.37	9.18	6.81	6.03
	Baking/boiling 1.58%		16.19		10.63
	Losses after baking/boiling, shrinkage 0.99978%	90.0	10.20	9.18	6.70	6.03

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Milk lipstick in candy # 294 (3.4)
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 544.41 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	812.78	811.56	442.49	441.82
	Total	45.3 54.7	1660.87	909.09	904.20	494.92
	Losses 1.0%			9.09		4.95
	Output	10.0 90.0	1000.00	900.00	544.41	489.97
	Losses before baking/boiling, shrinkage 0.50001%	54.7	8.30	4.55	4.52	2.47
	Baking/boiling 39.18%		647.51		352.52
	Losses after baking/boiling, shrinkage 0.50001%	90.0	5.05	4.55	2.75	2.47

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 656.6 kg finished product
			in kind	in solids
1	Sign up	11.5	461.71	53.10
2	Granulated sugar	99.85	442.49	441.82
3	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	76.22	64.02
4	Cocoa-butter [cocoa butter]	100.0	49.00	49.00
5	Cognac	—	10.89	—
6	Sign up	—	0.22	—
	Total		1040.52	607.95
	General losses 2.8%			17.01
	Output	90.0	656.60	590.94

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Consolidated recipe Finishing cream

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