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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 191.4 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 33.23 27.91 
3Chocolate glaze [Skurikhin]99.1 107.17 106.21 20.51 20.33 
4Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 102.89 76.14 19.69 14.57 
5Raw egg white12.0 54.58 6.55 10.45 1.25 
6Sign up
7Alcohol—  0.79 —   0.15 —   
8Vanillin—  0.39 —   0.075—   
9Essence of rum—  0.15 —   0.029—   
10Almond essence—  0.050—   0.010—   
Total21.6 78.4 1030.59 807.77 197.25 154.61 
Losses 2.2%17.77 3.40 
Output21.0 79.0 1000.00 790.00 151.21 
Losses before baking/boiling, shrinkage 1.09965%78.4 11.33 8.88 2.17 1.70 
Baking/boiling 0.79%8.01 1.53 
Losses after baking/boiling, shrinkage 1.09965%79.0 11.24 8.88 2.15 1.70 
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 112.65 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 287.08 223.92 32.34 25.22 
3water—  183.15 —   20.63 —   
4Agar (E406)85.0 8.00 6.80 0.90 0.77 
Total23.6 76.4 1052.40 804.03 118.55 90.57 
Losses 0.5%4.03 0.45 
Output20.0 80.0 1000.00 800.00 112.65 90.12 
Losses before baking/boiling, shrinkage 0.25068%76.4 2.64 2.02 0.30 0.23 
Baking/boiling 4.5%47.24 5.32 
Losses after baking/boiling, shrinkage 0.25068%80.0 2.52 2.02 0.28 0.23 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 191.4 kg finished product
in kind
in solids
1Sign up99.8564.68 64.58 
2Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 33.23 27.91 
3Starch syrup78.0 32.34 25.22 
4water—  20.63 —   
5Chocolate glaze [Skurikhin]99.1 20.51 20.33 
6Sign up74.0 19.69 14.57 
7Raw egg white12.0 10.45 1.25 
8Agar (E406)85.0 0.90 0.77 
9Citric acid (E330)91.2 0.46 0.42 
10Alcohol—  0.15 —   
11Sign up—  0.075—   
12Essence of rum—  0.029—   
13Almond essence—  0.010—   
Total203.16 155.06 
General losses 2.5%3.85 
Output79.0 191.40 151.21 
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