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Chocolate cream → in candy No. 95 → Consolidated recipe

Consolidated recipe Chocolate cream

Chocolate cream in candy No. 95
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 111.9 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	408.02	397.41	45.66	44.47
3	Dried milk with sugar	99.0	85.89	85.03	9.61	9.51
4	Cocoa-butter [cocoa butter]	100.0	57.26	57.26	6.41	6.41
5	Cognac	—	17.14	—	1.92	—
6	Sign up
	Total	2.9 97.1	1019.77	989.91	114.11	110.77
	Losses 1.9%			18.91		2.12
	Output	2.9 97.1	1000.00	971.00		108.65
	Losses before baking/boiling, shrinkage 0.95495%	97.1	9.74	9.45	1.09	1.06
	Baking/boiling 0.03%		0.30		0.033
	Losses after baking/boiling, shrinkage 0.95495%	97.1	9.74	9.45	1.09	1.06

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Dried milk with sugar in candy No. 95.98
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 9.61 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	525.64	524.85	5.05	5.04
	Total	14.4 85.6	1174.60	1005.08	11.29	9.66
	Losses 1.5%			15.08		0.14
	Output	1.0 99.0	1000.00	990.00	9.61	9.51
	Losses before baking/boiling, shrinkage 0.75028%	85.6	8.81	7.54	0.085	0.072
	Baking/boiling 13.57%		158.17		1.52
	Losses after baking/boiling, shrinkage 0.75028%	99.0	7.62	7.54	0.073	0.072

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 111.9 kg finished product
			in kind	in solids
1	Sign up	99.85	50.45	50.38
2	Cocoa mass	97.4	45.66	44.47
3	Cocoa-butter [cocoa butter]	100.0	6.41	6.41
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.24	4.62
5	Granulated sugar	99.85	5.05	5.04
6	Sign up	—	1.92	—
7	Vanillin	—	0.065	—
	Total		115.79	110.92
	General losses 2.0%			2.26
	Output	97.1	111.90	108.65

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Recipe on Chocolate cream contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Consolidated recipe Chocolate cream

Recipe on Chocolate cream contained in handbooks:

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