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Milk chocolate mass → in candy No. 157 → Consolidated recipe

Consolidated recipe Milk chocolate mass

Milk chocolate mass in candy No. 157
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 513.5 kg prefabricated
			in kind	in solids	in kind	in solids
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2	Cocoa-butter [cocoa butter]	100.0	187.53	187.53	96.30	96.30
3	Whole milk powder the weight ratio of fat 26%	96.0	140.15	134.54	71.97	69.09
4	Confectionery fat	99.7	63.14	62.95	32.42	32.33
5	Cocoa mass	97.4	52.79	51.42	27.11	26.40
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7	Phosphatide concentrates	98.5	1.00	0.98	0.51	0.51
8	Vanilla essence	—	0.98	—	0.50	—
	Total	2.3 97.7	1012.65	988.89	520.00	507.79
	Losses 1.2%			11.89		6.10
	Output	2.3 97.7	1000.00	977.00		501.69
	Losses before baking/boiling, shrinkage 0.60111%	97.7	6.09	5.94	3.13	3.05
	Baking/boiling 0.05%		0.48		0.25
	Losses after baking/boiling, shrinkage 0.60111%	97.7	6.08	5.94	3.12	3.05