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Candy body No. 114 → building "Souffle Coffee" → Consolidated recipe

Consolidated recipe Candy body No. 114

Candy body No. 114 building "Souffle Coffee"
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 242.1 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 71.83 8.62 17.39 2.09 
3Coffee extract3.0 65.33 1.96 15.82 0.47 
4Burnt sugar semifinished82.0 17.26 14.15 4.18 3.43 
5Cognac—  2.87 —   0.69 —   
6Sign up
Total26.6 73.4 1100.88 807.77 266.52 195.56 
Losses 2.2%17.77 4.30 
Output21.0 79.0 1000.00 790.00 191.26 
Losses before baking/boiling, shrinkage 1.10002%73.4 12.11 8.89 2.93 2.15 
Baking/boiling 7.12%77.52 18.77 
Losses after baking/boiling, shrinkage 1.10002%79.0 11.25 8.89 2.72 2.15 
List of recipes
Agar syrup (candy) in candy No. 106,109,113,114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 228.4 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Starch syrup78.0 295.86 230.77 67.58 52.71 
3water—  150.02 —   34.26 —   
4Agar (E406)85.0 14.79 12.57 3.38 2.87 
Total20.7 79.3 1052.39 834.17 240.37 190.53 
Losses 0.5%4.17 0.95 
Output17.0 83.0 1000.00 830.00 228.40 189.57 
Losses before baking/boiling, shrinkage 0.25023%79.3 2.63 2.09 0.60 0.48 
Baking/boiling 4.5%47.24 10.79 
Losses after baking/boiling, shrinkage 0.25023%83.0 2.51 2.09 0.57 0.48 
Coffee extract room # 293 (8.11.14) # 294 (2), 80.114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 15.82 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Ground coffee98.0 357.10 349.96 5.65 5.54 
Total with sanitary waste73.9 26.1 1341.23 349.96 21.21 5.54 
1Sign up
Total without sanitary waste97.0 3.0 1021.93 30.66 16.16 0.48 
Losses 2.1%0.66 0.010
Output97.0 3.0 1000.00 30.00 15.82 0.47 
Losses before baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.17 0.005
Losses after baking/boiling, shrinkage 1.07313%3.0 10.97 0.33 0.17 0.005
Burnt sugar semifinished in candy No. 114
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 4.18 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  180.57 —   0.75 —   
Total18.0 82.0 1010.09 828.28 4.22 3.46 
Losses 1.0%8.28 0.035
Output18.0 82.0 1000.00 820.00 4.18 3.43 
Losses before baking/boiling, shrinkage 0.49958%82.0 5.05 4.14 0.0210.017
Losses after baking/boiling, shrinkage 0.49958%82.0 5.05 4.14 0.0210.017
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 242.1 kg finished product
in kind
in solids
1Sign up99.85138.62 138.41 
2Starch syrup78.0 67.58 52.71 
3water—  50.58 —   
4Raw egg white12.0 17.39 2.09 
5Ground coffee98.0 5.65 5.54 
6Sign up85.0 3.38 2.87 
7Cognac—  0.69 —   
8Vanillin—  0.041—   
Total with sanitary waste283.93 201.61 
1Sign up100.0 5.05 5.05 
Total without sanitary waste278.88 196.56 
General losses 2.7%5.30 
Output79.0 242.10 191.26 
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