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4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
Homemade recipe Candy body No. 111 body made of chocolate mass
Name of raw materials | Raw material consumption | Raw material consumption | Raw material consumption | Raw material consumption |
|---|---|---|---|---|
| Sign up | 232.25 | 263.95 | 30.75 | 26.43 |
| Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter] | 119.32 | 135.61 | 15.80 | 13.58 |
| Starch syrup | 116.12 | 131.97 | 15.38 | 13.21 |
| water | 74.08 | 84.19 | 9.81 | 8.43 |
| Chocolate glaze [Skurikhin] | 73.66 | 83.71 | 9.75 | 8.38 |
| Sign up | 70.72 | 80.37 | 9.36 | 8.05 |
| Raw egg white | 37.51 | 42.63 | 4.97 | 4.27 |
| Agar (E406) | 3.24 | 3.68 | 0.43 | 0.37 |
| Citric acid (E330) | 1.66 | 1.89 | 0.22 | 0.19 |
| Alcohol | 0.54 | 0.62 | 0.072 | 0.062 |
| Sign up | 0.27 | 0.30 | 0.035 | 0.030 |
| Essence of rum | 0.10 | 0.12 | 0.014 | 0.012 |
| Almond essence | 0.034 | 0.039 | 0.005 | 0.004 |
| Total | 729.52 | 829.08 | 96.59 | 83.00 |
| Output | 687.30 | 781.10 | 91.00 | 78.20 |
Recipe on Candy body No. 111 contained in handbooks:
calculations, forms, documents:
- Consolidated recipe Candy body No. 111
- Technological map Candy body No. 111
- Energy value Candy body No. 111
- Mass fraction of sugar and fat Candy body No. 111
- Nutritional value Candy body No. 111
- Constructor ganache Candy body No. 111
- The cost of raw materials for Candy body No. 111
- Homemade recipe Candy body No. 111
- Technology instruction Candy body No. 111
- Recipe Candy body No. 111
- Technical and technological map Candy body No. 111