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Industrial formulations

Candy with whipped cream and buildings "Bird's milk"

RECIPE
Candies "Bird's milk"
Chocolate glazed rectangular sweets. The body is a creamy-sbnaya mass with various additives. Candies consist of eight varieties and are produced with a mixture of at least three different varieties. Candies are not wrapped, packaged in boxes.

The 1 kg contains unwrapped chocolates with at least 65 pieces. The moisture content of candies 13,8% (+ 3,7%; —2,0%).
Name of raw materials and semi-finished products C / B content in% Consumption of raw materials, kg
on 1 g phase on 1 g finished product
actually in dry clothes actually in dry clothes
Creamy sweets recipe
Housing 81 724,7 587,03 724,73 281,84 587,03
Chocolate glaze 99,1 281,8 279,3 7 279,3
Total 1007 866,33 1006,6 866,33
Log out 86,2 1000 862 1000 862
Housing recipe 724,73 kg
Sugar and syrup agar 80 653,9 523,11 473,89 379,11
Condensed milk 74.0 114,9 85,06 83,31 61,65
Butter 84.0 242,6 203,78 175,81 147,68
Egg white 12.0 66,94 8,03 48,51 5,82
citric acid 98 2,41 2,36 1,75 1,71
Vanillin 0,39 0,28
Total 1081 822,34 783,55 595,97
Log out 81 1000 810 724,73 587,03
Humidity 19,0% (+ 5,0%; -3,0%)
Sugar Agar Syrup Formulation On 473,89 kg
Granulated sugar …. 99,85 574,2 573,3 272,1 271,69
flow 78.0 287,1 223,92 136,04 106,11
if 85.0 8 6,8 3,79 3,22
Total 869,3 804,02 411,93 381,02
Log out 80 1000 800 473,89 379,11
Consolidated Recipe.
name of raw materials The solids content,%. Consumption of raw materials for the sum of phases kg The total consumption of raw materials on 1 g non-wrapped sweets, kg
actually in dry matter actually in dry matter
Chocolate glaze 99,1 281,84 279,3 287 284,4
Granulated sugar 99,85 272,1 271,69 277,1 276,7
flow 78 136,04 106,11 138,5 108
Condensed milk 74 83,31 61,65 84,8 62,8
Butter 84 175,81 147,68 179 150,4
if 85 3,79 3,22 3,9 3,3
Egg white 12 48,51 5,82 49,4 5,9
citric acid 98 1,75 1,71 1,8 1,7
Vanillin 0,28 0,3
Total 1003,4 877,18 1021,8 893,2
Log out 86,2 1000 862 1000 862

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