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Chocolate cream → in candy No. 104 → Consolidated recipe

Consolidated recipe Chocolate cream

Chocolate cream in candy No. 104
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 39 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa mass	97.4	404.06	393.55	15.76	15.35
3	Burnt milk with sugar	99.0	85.42	84.57	3.33	3.30
4	Cocoa-butter [cocoa butter]	100.0	56.95	56.95	2.22	2.22
5	Cognac	—	17.08	—	0.67	—
6	Sign up
	Total	2.9 97.1	1012.47	982.79	39.49	38.33
	Losses 1.2%			11.79		0.46
	Output	2.9 97.1	1000.00	971.00		37.87
	Losses before baking/boiling, shrinkage 0.59971%	97.1	6.07	5.89	0.24	0.23
	Baking/boiling 0.03%		0.33		0.013
	Losses after baking/boiling, shrinkage 0.59971%	97.1	6.07	5.89	0.24	0.23

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Burnt milk with sugar in candy No. 104,123,131
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 3.33 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Granulated sugar	99.85	525.64	524.85	1.75	1.75
	Total	14.4 85.6	1174.60	1005.08	3.91	3.35
	Losses 1.5%			15.08		0.050
	Output	1.0 99.0	1000.00	990.00	3.33	3.30
	Losses before baking/boiling, shrinkage 0.75028%	85.6	8.81	7.54	0.029	0.025
	Baking/boiling 13.57%		158.17		0.53
	Losses after baking/boiling, shrinkage 0.75028%	99.0	7.62	7.54	0.025	0.025

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 39 kg finished product
			in kind	in solids
1	Sign up	99.85	17.49	17.46
2	Cocoa mass	97.4	15.76	15.35
3	Cocoa-butter [cocoa butter]	100.0	2.22	2.22
4	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	2.16	1.60
5	Granulated sugar	99.85	1.75	1.75
6	Sign up	—	0.67	—
7	Vanillin	—	0.022	—
	Total		40.07	38.38
	General losses 1.3%			0.51
	Output	97.1	39.00	37.87

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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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