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Fondant-creamy mass → in candy No. 161 → Consolidated recipe

Consolidated recipe Fondant-creamy mass

Fondant-creamy mass in candy No. 161
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 988.8 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Roasted kernels97.5 195.55 190.66 193.36 188.53 
3Natural honey78.0 51.49 40.16 50.91 39.71 
Total9.2 90.8 1002.04 910.32 990.82 900.13 
Losses 0.2%1.82 1.80 
Output9.2 90.8 1000.00 908.50 898.32 
Losses before baking/boiling, shrinkage 0.10015%90.8 1.00 0.91 0.99 0.90 
Baking/boiling 0.0%0.0330.032
Losses after baking/boiling, shrinkage 0.10015%90.8 1.00 0.91 0.99 0.90 
List of recipes
Creamy lipstick in candy No. 160,161
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 746.54 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 153.77 113.79 114.80 84.95 
3Starch syrup78.0 128.13 99.94 95.65 74.61 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 91.63 76.97 68.41 57.46 
5water—  17.76 —   13.26 —   
Total10.0 90.0 1015.24 913.71 757.92 682.13 
Losses 1.5%13.71 10.24 
Output10.0 90.0 1000.00 900.00 746.54 671.89 
Losses before baking/boiling, shrinkage 0.75048%90.0 7.62 6.86 5.69 5.12 
Losses after baking/boiling, shrinkage 0.75048%90.0 7.62 6.86 5.69 5.12 
Consolidated recipe, k=1.0
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 988.8 kg finished product
in kind
in solids
1Sign up99.85465.81 465.11 
2Roasted kernels97.5 193.36 188.53 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 114.80 84.95 
4Starch syrup78.0 95.65 74.61 
5Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 68.41 57.46 
6Sign up78.0 50.91 39.71 
7water—  13.26 —   
Total1002.19 910.37 
General losses 1.3%12.04 
Output90.8 988.80 898.32 
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