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Candy body No. 111 → body made of chocolate mass → Consolidated recipe

Consolidated recipe: Candy body No. 111

Candy body No. 111 body made of chocolate mass
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 654.6 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 173.61 145.83 113.65 95.46 
3Chocolate glaze [Skurikhin]99.1 107.17 106.21 70.15 69.52 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 102.89 76.14 67.35 49.84 
5Raw egg white12.0 54.58 6.55 35.73 4.29 
6Sign up
7Alcohol—  0.79 —   0.52 —   
8Vanillin—  0.39 —   0.26 —   
9Essence of rum—  0.15 —   0.10 —   
10Almond essence—  0.050—   0.033—   
Total21.6 78.4 1030.59 807.77 674.62 528.76 
Losses 2.2%17.77 11.63 
Output21.0 79.0 1000.00 790.00 517.13 
Losses before baking/boiling, shrinkage 1.09965%78.4 11.33 8.88 7.42 5.81 
Baking/boiling 0.79%8.01 5.25 
Losses after baking/boiling, shrinkage 1.09965%79.0 11.24 8.88 7.36 5.81 
List of recipes
Agar syrup (candy) in candy №111 "Bird's milk"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 385.26 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 287.08 223.92 110.60 86.27 
3water—  183.15 —   70.56 —   
4Agar (E406)85.0 8.00 6.80 3.08 2.62 
Total23.6 76.4 1052.40 804.03 405.44 309.76 
Losses 0.5%4.03 1.55 
Output20.0 80.0 1000.00 800.00 385.26 308.21 
Losses before baking/boiling, shrinkage 0.25068%76.4 2.64 2.02 1.02 0.78 
Baking/boiling 4.5%47.24 18.20 
Losses after baking/boiling, shrinkage 0.25068%80.0 2.52 2.02 0.97 0.78 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 654.6 kg finished product
in kind
in solids
1Sign up99.85221.20 220.87 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 113.65 95.46 
3Starch syrup78.0 110.60 86.27 
4water—  70.56 —   
5Chocolate glaze [Skurikhin]99.1 70.15 69.52 
6Sign up74.0 67.35 49.84 
7Raw egg white12.0 35.73 4.29 
8Agar (E406)85.0 3.08 2.62 
9Citric acid (E330)91.2 1.58 1.44 
10Alcohol—  0.52 —   
11Sign up—  0.26 —   
12Essence of rum—  0.10 —   
13Almond essence—  0.033—   
Total694.81 530.32 
General losses 2.5%13.18 
Output79.0 654.60 517.13 
Allergens
Allergensused as an ingredientunintentional presence (cross-contact)
Yes/NoNoteYes/No
Cereals containing gluten.no datano data
Crustaceans and products thereof.no datano data
Eggs and products thereof.Yesraw egg whiteno data
Fish and products thereof.no datano data
Peanuts and products thereof.no datano data
Soybeans and products thereof.no datano data
Milk and products thereof (including lactose).Yesbutter; whole condensed milk with sugar the weight ratio of fat 8.5%no data
Nut sand products thereof.no datano data
Celery and products thereof.no datano data
Mustard and products thereof.no datano data
Sesame seeds and products thereof.no datano data
Sulphur dioxide and sulphites.no datano data
Lupin and products thereof.no datano data
Molluscs and products thereof.no datano data
Aspartame and aspartame-acesulfame salt.no datano data
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Candy body No. 111 (body made of chocolate mass) included in recipes:

№111 "Bird's milk"No. 111 (type No. 2)

Recipe on Candy body No. 111 contained in handbooks:

calculations, forms, documents: