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Filling (caramel) → in car. No. 182 → Consolidated recipe

Consolidated recipe Filling (caramel)

Filling (caramel) in car. No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 363.1 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Praline semifinished	98.2	149.59	146.90	54.32	53.34
3	Alcohol	—	14.96	—	5.43	—
4	Vanilla essence	—	1.00	—	0.36	—
	Total	11.0 89.0	1005.88	894.79	365.24	324.90
	Losses 0.2%			1.79		0.65
	Output	10.7 89.3	1000.00	893.00		324.25
	Losses before baking/boiling, shrinkage 0.10008%	89.0	1.01	0.90	0.37	0.33
	Baking/boiling 0.39%		3.87		1.41
	Losses after baking/boiling, shrinkage 0.10008%	89.3	1.00	0.90	0.36	0.33

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Creamy lipstick in car. No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 305.12 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	216.62	160.30	66.10	48.91
3	Starch syrup	78.0	162.46	126.72	49.57	38.66
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	90.24	75.80	27.53	23.13
	Total	10.6 89.4	1010.86	903.55	308.44	275.69
	Losses 1.5%			13.55		4.13
	Output	11.0 89.0	1000.00	890.00	305.12	271.56
	Losses before baking/boiling, shrinkage 0.74965%	89.4	7.58	6.77	2.31	2.07
	Baking/boiling -0.43%		-4.33		-1.32
	Losses after baking/boiling, shrinkage 0.74965%	89.0	7.61	6.77	2.32	2.07

Praline semifinished in car. No. 182
#	Name of raw materials and semi-finished products	Mass fraction of solids,%	Raw material consumption
			on 1 t phase		on 54.32 kg prefabricated
			in kind	in solids	in kind	in solids
1	Sign up
2	Cocoa stranded	97.5	311.75	303.96	16.93	16.51
3	Roasted kernels	97.5	151.47	147.68	8.23	8.02
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.86	31.80	2.06	1.73
5	Cocoa-butter [cocoa butter]	100.0	37.86	37.86	2.06	2.06
	Total	1.8 98.2	1012.28	993.93	54.98	53.99
	Losses 1.2%			11.93		0.65
	Output	1.8 98.2	1000.00	982.00	54.32	53.34
	Losses before baking/boiling, shrinkage 0.60024%	98.2	6.08	5.97	0.33	0.32
	Baking/boiling 0.01%		0.13		0.007
	Losses after baking/boiling, shrinkage 0.60024%	98.2	6.08	5.97	0.33	0.32

Consolidated recipe, k=1.0
#	Name of raw materials	Mass fraction of solids,%	Raw material consumption
			on 363.1 kg finished product
			in kind	in solids
1	Sign up	99.85	165.24	164.99
2	Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	66.10	48.91
3	Starch syrup	78.0	49.57	38.66
4	Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	29.59	24.86
5	Powdered sugar	99.85	25.71	25.67
6	Sign up	97.5	16.93	16.51
7	Roasted kernels	97.5	8.23	8.02
8	Alcohol	—	5.43	—
9	Cocoa-butter [cocoa butter]	100.0	2.06	2.06
10	Vanilla essence	—	0.36	—
	Total		369.22	329.68
	General losses 1.6%			5.43
	Output	89.3	363.10	324.25

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Recipe on Filling (caramel) contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Consolidated recipe Filling (caramel)

Recipe on Filling (caramel) contained in handbooks:

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